Eggless Egg Sandwich
[Vegan]

To Make the 'Egg Yolk':

1. Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, it should be thick in consistency.
2. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.

To Make the 'Egg White':

1. Crumble the tofu into a clean bowl, then add the mayonnaise.
2. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.
3. Refrigerate this mix for 1 to 2 hours before serving.
4. Spoon onto fresh bread and enjoy!  I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.