This recipe is addictive and we make it at least once a week. Partly because it’s so delicious, but also because it only takes about five minutes to make. It’s great in sandwiches, on oatcakes or with salads.

It’s closely based on a recipe by New Dawn Vegan Coffee Shop. If you’re in Keswick, Cumbria, check out their amazing vegan cookies and coffee.

The first time we made it we popped to our local Coop in Willand, which amazingly – considering the size of Willand – sells a range of tofu. Luckily for us the plain tofu was out of stock, so we picked up a Tofoo smoky flavoured tofu. The smoky flavour is phenomenal in this recipe, so that’s what we recommend. Plain is delicious too, but smoky takes it next level. And Tofoo is great because you don’t have to press it, you can use it straight out of the packet.

It contains vegan mayonnaise, so we’ve linked to our vegan mayo recipe below, and there are some amazing ones in the shops too. Look out for vegan mayo by Plamil, Vegenaise, Hellmans or Heinz – and there are many more. You can find them in supermarkets and health food shops.

400g smoky tofu, pressed or I use a 280g packet of Tofoo tofu which is really firm and doesn’t need pressing
2oz (55g) vegan mayonnaise
½ teaspoon black salt – Kala Namak
½ teaspoon turmeric
1 tablespoon nutritional yeast

  1. Put the tofu into a small bowl and mash up fairly coarsely.
  2. Add the remaining ingredients and mix well. If desired add more mayo. Will keep for up to five days in a sealed container stored in the fridge.

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