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Ingredients
  • subheading: For the vegan egg salad:
  • 1 block (454g) medium-firm tofu, drained and patted dry
  • 6 tablespoons vegan mayonnaise
  • 2 tablespoon nutritional yeast
  • 2 teaspoon yellow mustard
  • 2 green onions, chopped
  • ¾ teaspoon black salt
  • ¼ teaspoon turmeric
  • salt and pepper to taste (optional)
  • subheading: To make sandwiches:
  • 8 slices bread (gluten-free if preferred)
  • 4 lettuce leaves
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