I don’t know about you, but I’m not a fan of cucumber sandwiches. Ekk, they just gross me out. Egg salad sandwiches, on the other hand, are delightful – especially if they involve no eggs at all! I can’t think of many things more British than scrambled eggs on toast or in a sandwich.

‘Egg’ Salad Sandwiches [Vegan]

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Serves

2 large sandwiches

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Ingredients

  • 200g tofu
  • small handful of kale, finely chopped
  • 25g peas, fresh or frozen
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast (‘nooch’)
  • 1/2 tsp garlic powder (or fresh garlic if you prefer)
  • 4 slices of your favorite bread, crusts cut off
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Preparation

1. Drain the tofu with a clean towel to get all the moisture out. This is important to prevent the sandwiches from getting soggy. 2. Spray some oil in a pan and fry all the ingredients for the egg salad for a few minutes until the tofu is nice and yellow and the vegetables are properly mixed in. Serve onto the bread and cut in triangles if you want.
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