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Open-face Eggless Salad Sandwiches on Pumpernickel Bread

by Jenn Zimmerman

Go eggless with this plant-based alternative to egg salad sandwiches. Just as easy to make -- and just as delicious -- as the real thing. Any bread will do but fresh pumpernickel elevates this to the next level. Fresh sourdough does the trick too. 👌 

Makes 3 open-faced sandwiches

Ingredients

  • 1 package Epic Tofu Scramble
  • 1 TBSP extra virgin olive oil
  • 3 slices fresh pumpernickel bread
  • 1 large tomato, sliced in rounds
  • 1-2 TBSP mayo (plant-based or conventional)
  • 1 green onion, finely chopped
  • Sprouts or microgreens of choice
  • Fresh pepper to taste
Preparation
  1. In a non-stick pan, heat 1 TBSP oil over med-high heat; add tofu & sautée 5-7 mins, until golden and all the moisture has evaporated. This is important for getting the right eggy texture for your eggless salad. When in doubt, err on the side of over-cooking.
  2. Transfer tofu to a bowl and place in the fridge or freezer for 10 minutes to cool.
  3. Meanwhile, slice your bread and toast it if desired. Plus, slice the tomato and chop the green onions.
  4. To the cooled tofu bowl, add 1-2 TBSP mayo, a few grinds of pepper, and half the green onions. Stir to combine. 
  5. Scrape some mayo onto the bread, add tomato slices, and top with the eggless salad mixture. Garnish with fresh sprouts or microgreens and remaining green onions. Enjoy!

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