Vegan egg baguettes

Ingredients for 6 servings:

• 150g tofu
• 2 tsp mustard
• ½ tsp pepper
• 1 ½ tsp salt (Kala Namak)
• 250 ml mayonnaise, vegan
• 1 tbsp lemon juice
• 2 tbsp chives
• 4 rolls (baguette rolls), vegan, for baking

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick, delicious, vegan

Preheat the oven to 200°C fan/convection oven or according to the instructions on the baguette rolls package. Cut the tofu into small pieces. Small cubes or “sticks” look great later. Don’t make them too small, or the tofu will become too mushy and lose its texture. Blend all the remaining ingredients until smooth; a hand blender works well for this. You’ll have to experiment a bit with the spices. I can only give guidelines, as each peppercorn has a different intensity, and fresh lemon juice has a different flavor than “ready-made” lemon juice. So, taste for it. Be careful with the kala namak: The flavor should be eggy, but of course, it shouldn’t be too salty. If necessary, counteract this with a little sugar or agave syrup. Then stir in the tofu. Here, too, the amount of tofu depends on your personal preference. Cut the baguette rolls in half. Spread the resulting mixture as evenly as possible between the halves. Then place the rolls on a baking sheet lined with baking paper in the oven and bake for about 10 minutes, or according to the instructions on the baguette package. The rolls are still delicious cold the next day and are perfect to take with you. Since they’re not “completely lacking,” they’ll keep you full for a while.