Sandwich dreams are made of this 🥪
Old me used to love egg sandwiches but they’ve been a distant memory for a while now. Another memory is around 10 years ago, when Hubster and I first started living together, I made a big batch of egg sandwiches ready for him to come home to after a long day of tennis. Oh dear, what a mistake that was. I found out very quickly his dislike of egg sandwiches. But, he ate them with a smile and appreciation.
Inspired by @blackgingerskitchen delicious looking tofu egg sandwiches a couple of weeks ago, I was going to make a recipe from a fav cook book. I had a half a block of tofu in the fridge that really needed to be used and it was time for me to go forth and conquer tofu egg. Rather than use a recipe, I decided to tackle the tofu egg as I would an egg sandwich – bit of this, dash of that. My eggy dreams were answered with the most delicious result. Even after being vegan for years, I’m always surprised when I try something that tastes something like old me would eat.
No recipe for this one. If you’d like a recipe to follow, there’s heaps available online. I used a half block of firm tofu and mashed with a fork. I added mayo, Dijon mustard, chopped cornichons (with a tiny bit of the pickle juice), nutritional yeast (nooch), tumeric, salt, black pepper and kala namak (black salt). Kala Namak adds an egg flavour. 100% true. It’s not something you can buy from the mainstream supermarkets but readily available at health stores or online. There were no measurements used for this but you could start with roughly a tablespoon of the mayo, mustard, nooch and 1/2 teaspoon of kala namak and tumeric, then adjust and season to taste.
I’ve never really eaten many sandwiches, even in those old, heady eggy days. But I will be binging on this new love for a little while. No doubt.
Fed these to my husband for three days. He thought they were egg sandwiches.
L, Queensland
Tofu Egg Sandwich
Tofu Egg Sandwiches
Equipment
- Fork
- Bowl
Ingredients
- 220 g Firm Tofu
- 1 tbsp Dijon Mustard
- 1 tbsp Mayonnaise
- 1 tbsp Nutritional Yeast
- 1/2 tsp Kala Namak (Black Salt)
- 1/2 tsp Tumeric
- Chopped Cornichons with a dash of pickle juice
- Salt and Pepper
Instructions
- There's no specific recipe for this one, it's one you adjust for seasoning and personal taste. I used a half block of firm tofu and mashed with a fork.
- Then add mayo, Dijon mustard, chopped cornichons (with a tiny bit of the pickle juice), nutritional yeast (nooch), tumeric, salt, black pepper and kala namak (black salt). Kala namak adds an egg flavour. 100% true. It’s not something you can buy from the mainstream supermarkets but readily available at health stores or online.
- There were no measurements used for this but you could start with roughly a tablespoon of the mayo, mustard, nooch and 1/2 teaspoon of kala namak and tumeric, then adjust and season to taste.
Notes
Did you make this recipe?
Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide
Love it! Just had it for lunch and will be having for dinner too! AMAZING!
A, Queensland