lunch day 11: the best vegan egg sandwich

INGREDIENTS

• 2 blocks Medium-Firm Tofu, pressed*
• 1 cup Cashews, soaked for at least 4 hours
• ½ tsp Nutritional Yeast
• 1 tsp Lemon Juice
• 2 tsp Dijon Mustard
• 1 tsp Distilled White Vinegar
• 1 tbsp Fresh Chives, chopped
• 1 ½ tsp Kala Namak (Black Salt)*
• ¼ cup Filtered Water
• Black Pepper, to taste
• ¼ tsp Turmeric (Optional, for color)

INSTRUCTIONS

1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

NOTES

• If you are not familiar with pressing Tofu, see this tutorial here.
• For a Nut Free Version, substitute the Cashews for store-bought Vegan Mayo. Instead of the “dressing” above, simply blend 1 1/2 cup Vegan Mayo with 1 tsp Dijon Mustard and 1/2 tsp Kala Namak Salt.
• If you are not using Black Salt in this recipe, start with 1/2 tsp of Fine Salt and add from there.
• If you’d like to add some crunch to this recipe, add ¼ cup finely diced Celery or Red Onion!

Source: From My Bowl