Matty's Tea Sandwiches, Soup from a Tea Pot and a Floral Fantasy

Hi everyone,
Thanks for your visit! Here you will view a delicious tea time sandwich made by my husband Matt who has become our resident tea sandwich maker. You'll see what it's like to have a cosy tea time dinner. Tea in some parts of the world is just another word for supper - I really like that! And then you will see what has become of me when left to a flower field for an hour. I also share a secret or two.
I hope you enjoy!
xx,
Abigail
Matty’s Tofu “Egg” Salad Tea Sandwiches
Ingredients
1 block firm tofu, drained and patted dry
7 TB vegan mayonnaise
2 TB nutritional yeast
1/2 tsp ground turmeric
3/4-1 tsp black salt *
2 tsp horseradish mustard / or Dijon mustard
Quick pickled spring onions
2 spring onions, chopped using white and green parts
Water to cover
1 TB apple cider vinegar
Method
Chop the tofu into small cubes and set aside in a medium bowl. Then prepare the quick pickled spring onions. Add the onions to a small bowl and pour over water until just to covered followed by the apple cider vinegar. Leave to pickle while you prepare the flavorings for the tofu.
In the tofu bowl add the mayonnaise, nutritional yeast, turmeric, black salt and mustard. Rinse the pickled onions twice with fresh water, drain and add to the tofu mixture. Fold all the ingredients together with a spatula. Spread over bread, trimming the ends to make tea sandwiches. Cut into triangles and enjoy!
*Black salt, also called kala namak, can be purchased online or in international grocery stores. It is essential for this recipe and cannot be subbed with plain salt.
Sources: J & L Pickin Patch www.jandlpickinpatch.com