Egg(less) Bagel-wich
Prep Time:
1h 10 min
Cook Time:
5 min
Total Time:
1h 15 min
Servings
4
Ingredients
| For the Salad: | |
| 1 block (14oz firm tofu, crumbled | |
| 3/4 cup cashews, soaked | |
| 2/3 cup + 2 tbsp. water | |
| 3 tbsp. vegan mayo or regular mayo | |
| 1 1/2 tbsp. dijon mustard | |
| 3/4 tsp. Indian black salt | |
| ½ tsp. turmeric | |
| ½ tsp. onion powder | |
| ½ tsp. paprika | |
| 2 tbsp. fresh chives, chopped | |
| Ground pepper, to taste | |
| For the Sandwich: | |
| 4 Everything , toasted | |
| 1 tomato, sliced | |
| 3 tbsp. butter or vegan butter |
How to make
| 1. | Soak cashews overnight in cool water. If you don't have time to soak overnight, pour boiling water over cashews and soak for one hour. |
| 2. | 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 will get the job done). |
| 3. | Add turmeric, onion powder, paprika, black salt, mayo, and dijon mustard to your mix, and blend until well-combined. |
| 4. | Drain the tofu and in a large bowl, break the tofu into small curds with your hands. |
| 5. | Combine cashew blend with the tofu curds, and fold together gently until thoroughly mixed. |
| 6. | Split open Country Harvest™ Everything Bagels in half and toast to your preference. Once toasted, butter each half generously with the butter of your choice. |
| 7. | While the bagels toast, slice tomatoes and chop fresh chives. |
| 8. | Plate toasted bagel halves, and distribute tofu scramble evenly between each portion. Garnish each bagelwich with fresh tomato, chives, and ground pepper, to taste. |
