‘Chicken mayo’ tofu sandwich filler recipe
 Tofu two ways (silken for the creamy mayo; firm for the chicken-style pieces) makes for a inventive plant-based sandwich filler. 300g/10½oz silken tofu, drained1 tsp white miso1 tsp soy sauce1 tsp rice wine vinegar1 tsp Dijon mustard1 tsp lemon juice1 tsp soft brown sugar2 tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper 300g/10½oz silken tofu, drained 1 tsp white miso 1 tsp soy sauce 1 tsp rice wine vinegar 1 tsp Dijon mustard 1 tsp lemon juice 1 tsp soft brown sugar 2 tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 450g/1lb block firm tofu3 tsp olive oil4 tbsp soy sauce2 tsp dried mixed herbshandful tinned sweetcorn (optional)your choice of bread, to serve 450g/1lb block firm tofu 3 tsp olive oil 4 tbsp soy sauce 2 tsp dried mixed herbs handful tinned sweetcorn (optional) your choice of bread, to serve Method For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again.Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first.