Tofu Egg(less) Salad Open-faced Bagelwich
Make our Tofu Egg(less) Salad Open-faced Bagelwich on ahead for fast and satisfying lunches (or breakfast!) all week long. Portion it into single-serving containers and keep in the fridge for up to 5 days, then toast and top your favourite Silver Hills Bakery Sprouted Power™ Bagels as you go.
Servings 4 sandwiches
Ingredients
For the Tofu Egg(less) Salad:
- 1 block (14 oz) firm tofu , crumbled
- ¾ cup cashews , soaked
- ⅔ cup water + 2 Tbsp
- 3 Tbsp vegan mayo (we used Earth Island Vegenaise (Follow Your Heart in the USA))
- 1 ½ Tbsp dijon mustard
- ¾ tsp Indian black salt
- ½ tsp turmeric
- ½ tsp onion powder
- ½ tsp paprika
- 1 – 2 Tbsp fresh chives , chopped
- to taste ground pepper
For the Open-faced Bagelwich:
- 4 Silver Hills Sprouted Bakery Organic Everything Bagels (or your favourite savoury or plain Silver Hills Sprouted Power™ Bagel), toasted
- 1 tomato , sliced
- 2 – 3 Tbsp non-dairy buttery spread
Instructions
For the Tofu Egg(less) Salad:
- Soak your cashews. Ideally, cashews should be soaked overnight in cool water. If you want to make this recipe without the overnight soak, use the quick-soak method: pour boiling water over cashews and soak for one hour.
- Drain and rinse your soaked cashews. Blend soaked cashews with fresh water until smooth. (If you used the quick-soak method and are not using a high-powered blender, a food processor may give you smoother results).
- Add turmeric, onion powder, paprika, black salt, mayo, and dijon mustard to your blended cashews, and blend until well-combined.
- Drain the tofu. In a large bowl, break the tofu into small curds with your hands.
- Transfer seasoned cashew blend to the bowl with the tofu curds, and fold together gently until thoroughly mixed.
To Assemble the Open-faced Bagelwich::
- Slice open and toast your bagels, buttering each half generously with vegan buttery spread while hot.
- While the bagels toast, slice your tomatoes and chop your fresh chives.
- Plate toasted bagel halves, and distribute tofu scramble evenly between each portion.
- Garnish open-faced bagelwiches with fresh tomato, chives, and ground pepper, to taste.