To make our Vegan Tofu Egg Salad, bring water to a boil and add the chopped potato to cook for about 15 minutes or until soft.
While the potato is cooking, add the drained & pressed firm tofu to a bowl and mash the tofu for a crumbly texture.
Once the tofu is crumbled and the potato is cooked, add the chopped onion, mayo, mustard, relish, turmeric, black salt, nutritional yeast (nooch), and black pepper and mix until combined.
Once the tofu egg salad is ready, its time to build the Inkigayo sandwich! We recommend laying cling-wrap on the counter you’re working on to facilitate the building of the sandwich. Lay down one slice of bread with chopped cabbage, the second slice of bread with a spread of strawberry jam and a healthy layer of tofu egg salad all topped off with a third slice of bread. Wrap the Inkigayo sandwich with the cling-wrap tightly and press for a firm and mess-free sandwich! Unwrap and bite into this incredibly tasty veganized sandwich!