‘Egg Mayonnaise’

• 1 × 225–250 g block firm tofu
• 5–6 tbsp vegan mayonnaise, Homemade or store-bought<

Mash the tofu with the vegan mayonnaise, mustard, turmeric and nutritional yeast, if using. Season with salt and pepper. If you want a more ‘eggy’ flavour, add a pinch or two of kala namak.