Toasted Tofu "Egg" Salad Sandwiches
For the Tofu "Egg Salad"
- 1 block of firm tofu, cubed
- ¼ cup diced celery
- ¼ cup green onion, chopped
- 1/3 cup Greek yogurt or vegan mayo
- 1 tbs Dijon mustard
- 1 tsp dried dill
- ¼ tsp turmeric
- 2 tbs nutritional yeast
- 1/3 tsp black pepper
- Optional: 1/3 tsp black salt or sea salt
For the Sandwich
- 4 Ezekiel 4:9 Low Sodium English Muffins
- 2 cups arugula
- 4 slices of an heirloom tomato
- 4 tsp plant-based butter
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.
Combine the crumbled tofu with ¼ cup diced celery, ¼ cup chopped green onion, 1/3 cup Greek yogurt or vegan mayo, 1 tbs Dijon mustard, 1 tsp dried dill, ¼ tsp turmeric, 2 tbs nutritional yeast, 1/3 tsp black pepper, and optional 1/3 tsp black salt or sea salt. If following a low sodium diet or you can't get your hands on black salt, feel free to omit. Mix together well and set aside until time to assemble.
To Assemble:
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. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad. Add the top English muffin half and enjoy!
This recipe serves 4.
