Jubilee Special: ‘Egg’ salad sandwiches

I don’t know about you but I’m not a fan of cucumber sandwiches. Ekh, 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, so this one is perfect for the Jubilee. 




For 2 large sandwiches, or 4 mini triangles


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 favourite bread, crusts cut off

Instructions:
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. 

 

Happy Diamond Jubilee everyone!

— Clem

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