Toasted Tofu "Egg" Salad Sandwich

Creamy, savoury and satisfying, this sandwich puts a twist on classic egg salad. Made with seasoned tofu and fresh vegetables, it’s toasted until golden for an easy, delicious meal.

Recipe by Food for Life.

Ingredients

For the Tofu "Egg Salad"

1 block of firm tofu
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
Optional: 1/3 tsp black salt or sea salt

For the Sandwich

4 Ezekiel Organic Bread - 7 sprouted whole grains
2 cups arugula
4 slices of an heirloom tomato
4 tsp plant-based butter

Instructions

Take the block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into the tofu into cubes.
Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.
Combine the crumbled tofu with celery, green onion, Greek yogurt or vegan mayo, Dijon mustard, dried dill, turmeric, nutritional yeast, black pepper, and optional black salt or sea salt. Mix together well and set aside until time to assemble.
Heat a pan over medium heat. Spread 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, tomato, and a few spoonfuls of the tofu "egg" salad. Add the top English muffin half and enjoy!