In addition to my love of potatoes and Asian noodle dishes, I sometimes get a hankering for a sandwich. Nothing in particular just some really good stuff between some amazing bread. Or some not so amazing bread. My go to sandwich is lettuce, tomato, cucumber and sprouts with various sauces and condiments.
In a pinch, even a burger will do. Or a fried tofu sandwich, especially when I take the time to marinate the tofu. Yeah, I’m a sandwich-a-holic.
But when I was a kid my grandmother would make the most amazing scrambled egg sandwiches and I would slather it with ketchup. Yes, ketchup. And plenty of black pepper. Some days there would be a slice of cheese or a sprinkling of shredded cheese. The other day a memory came to me and that’s all that I wanted.
But of course some changes were necessary.
This was a pretty simple sandwich to make and the only time consuming part is getting the tofu to the right consistency and flavor but it’s totally worth it!
Here’s what I used:
Tofu (1 brick)
Smoky & spicy paprika
Garlic clove, pressed/minced
Salt & pepper
Vegan yogurt (Take it Veggie is my brand but use what you like)
Crumble the tofu with your fingers until it’s good and crumbly and then start seasoning. Take your time and use a small fork or your fingers until every bit is coated. You can add some oil to the pan but I added a splash of almond milk and only when the tofu started to stick. Let it cook for a while on before disturbing it and you can decrease the cook time. Or if you’re feeling brave, crank up the heat and watch it like a hawk, stirring frequently.
I used medium heat while I mixed the yogurt dill “mayo”. Chop some fresh dill and add it to the yogurt along with salt, pepper and garlic granules or powder. I like a little spice so there may be a few drops of chipotle hot sauce added as well.
Now you’re ready to grab a couple slices of bread, I picked up a dark whole wheat from the bakery.
As you can see, I’ve graduated from ketchup to Sriracha.
And since it was very hot and humid, we needed something cold to drink.
Something really, really cold.
A smoothing with blackberries, blueberries, banana, strawberries and the juice of 1 orange.
Plus a splash of water to make it drink-able.
Leftover strawberries that were too delicious to go into the fridge when they were so fresh!
Who said eating vegan was difficult? This is a tasty and healthy (ish) lunch in less than 30 minutes.
4 thoughts on “Smoky Tofu Scramble Sandwich”
Great post 🙂