10-Minute Vegan Egg & Cress Baguette

Vegan ‘egg’ mix

• 250g firm tofu, drained, patted dry and crumbled
• 1 tsp English, Dijon or wholegrain mustard
• ½ tsp turmeric
• ½ tsp black salt (Kala Namak)
• ¼ black pepper
• 1½ tbsp nutritional yeast
• 5 tbsp vegan mayonnaise
• Handful of cress
• ½ red onion, finely diced (optional)
• 2 tsp chives, finely chopped (optional)

Other 

• 4 x small baguettes or 8 slices bread, spread with vegan butter (use gluten-free bread if needed)
• 2 tomatoes, sliced (optional)
• Handful of lettuce leaves, torn into smaller pieces (optional)