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.
Course Breakfast, Main Course
Diet Vegan, Vegetarian
Keyword Sandwiches, Bagels
Author Silver Hills Bakery
For the Tofu Egg(less) Salad:
1block (14 oz)firm tofu, crumbled
⅔cupwater+ 2 Tbsp
3Tbspvegan mayo(we used Earth Island Vegenaise (Follow Your Heart in the USA))
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.
Tofu Egg(less) Salad Open-faced Bagelwich https://silverhillsbakery.ca/tofu-eggless-salad-open-faced-bagelwich/ January 15, 2020