Smoked Tofu Sandwich Filler

This whole food plant-based sandwich filler is easy to prepare, tasty and versatile. Smoked tofu works brilliantly as the base for this, with crunchy vegetables adding a variety of texture and flavour. This would be ideal for sandwiches or wraps, or eat it with salads, stir it through cooked and cooled pasta, or top a jacket potato with it. Anything you like

Yield; Roughly 450g Cook time; 20 minutes

You’ll need;

One teaspoon of oil
100g onion, diced
180g extra firm smoked tofu, coarsely grated
One tablespoon of nutritional yeast
One teaspoon of smoked paprika
Half a teaspoon of ground cumin
190ml meat-free chicken stock, I used meat-free chicken Oxo
70g carrot, peeled and finely diced
65g gherkin, finely diced
65g frozen sweetcorn
Two spring onions, thinly sliced
Three or four tablespoons of egg-free mayonnaise
Salt and black pepper to taste

Method;

Heat the oil in a frying pan over a medium heat. Once the oil has heated up, add in the onion and fry for four or five minutes. Next, add in the shredded tofu and carry on cooking for another five minutes
Then add the nutritional yeast, smoked paprika and ground cumin to the tofu mixture, give everything a stir to combine. Fry for two or three minutes before adding in the hot stock. Simmer the stock until it’s been fully absorbed by the tofu, then set the tofu aside to cool
Into a mixing bowl, add the carrot, gherkin, sweetcorn, spring onion and mayonnaise. Then add the cooled tofu mixture and give everything a good mix to combine
Pop the sandwich filler into an airtight container and let it cool in the fridge. Use the sandwich filler in sandwiches, wraps, eat it with salads or in a jacket potato