Toasted Tofu "Egg" Salad Sandwiches

a stacked vegan breakfast sandwich
Number of Servings: 
Serves 4
Recipe Source: 

Ingredients

Vegan "Egg" Salad

  • 1 block of firm tofu, cubed
  • 14 cup diced celery
  • 14 cup green onion, chopped
  • 13 cup Greek yogurt or vegan mayo
  • 1 tbs Dijon mustard
  • 1 tsp dried dill
  • 14 tsp turmeric
  • 2 tbs nutritional yeast
  • 13 tsp black pepper
  • Optional: 13 tsp black salt or sea salt

Sandwich

Directions

Tofu "Egg" Salad

  1. Take a block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into cubes. Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.
  2. Combine the crumbled tofu with diced celery, chopped green onion, Greek yogurt or vegan mayo, Dijon mustard, dried dill, turmeric, nutritional yeast, black pepper, and optional black salt or sea salt.*
  3. Mix together well and set aside until time to assemble.

Sandwich

  1. Heat a pan over medium heat. Spread 1 tsp plant-based butter on each English muffin half. Place them in a pan cut-side down, toasting until crispy.
  2. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad.
  3. Add the top English muffin half and enjoy!

Notes

*If following a low sodium diet or you can't get your hands on black salt, feel free to omit.

Contributor

Food For Life

Food For Life takes the time to sprout the grains in most all of their products to release nutrients that would otherwise remain dormant. In other cases, they use more than 18 grains and seeds from all over the world in a single loaf of bread, so you can benefit from the most nutrient rich, wholesome products out there.