So you remember how I told you we were switching things up with our meals each week? Well, if not, there are themes going on in my household. The first week was Moroccan, which I shared the highlights with you. The next week was Japanese cuisine, which I love, and I think I did a pretty decent job at veganizing where possible.
Full disclosure: in some instances I followed recipes exactly but in others I kind of curated ideas after going through several recipes for each new recipe.
The first recipe was? Tamago Sando, of course. If you don’t know, I’m a big fan of a scramble sandwich, so this was a natural progression of that. And I’m not sure if you’ve ever spent time late at night watching too many Japanese street food videos on YouTube (or wherever) until you’re obsessed with those recipes but…I have. And this one is always a highlight.
What is Tamago Sando?
The simplest answer is that it’s an egg sandwich, but one look at the videos and you’ll know that it has an unreal texture that kind of explains why people line up for it. I’m not going to get into the specifics of the exact ingredients because I didn’t use mayonnaise either, and I don’t want to get into it.
What Changes?
Well, obviously there were no eggs in this vegan egg sandwich recipe. Instead there was tofu, of course. But unlike my tofu scramble, this has firm and silken tofu to help recreate that texture.
You have to add the silken tofu along with some other things to a food processor and blend, trust me this step is necessary. Then you cook the diced tofu in the skillet until it’s a bit springy. I removed the firm tofu and added the silken tofu mixture until it was close to done and then combined them in the same skillet.
The results? Wonderful.
Let’s Talk Bread
Obviously (again, is that the word of the day?) I didn’t use the Japanese milk bread because I haven’t found a vegan version of it here in Romania. Maybe in Bucharest or Cluj, but I haven’t been to either city in a long time so I used what was available, regular ol’ bread.
Okay, there’s nothing regular about the bread. I chose a multi-seed whole grain bread because I’m me and I like to add extra nutrition where I can. Plus, I really love the texture of a proper whole grain bread!
On to the vegan sandwich recipe!
Kitchen Tools
Blender or Food processor
Cutting board
Kitchen knife
Wooden spoon
Skillet
Ingredients
Firm tofu, diced
Silken tofu
Ground turmeric
Nutritional yeast
Almond Milk
Cornstarch
Bread
Salt & black pepper
Smoky Paprika
Instructions
Combine silken tofu, ground turmeric, nutritional yeast, almond milk, cornstarch, salt & pepper into a blender and run or pulse until smooth. Set aside.
In a skillet over medium heat, add the diced firm tofu and cook until slightly browned but still springy, about 4 to 6 minutes, but up to 9 minutes. Remove from skillet.
Add silken tofu mixture to the same skillet, stirring regularly. It will start to thicken and when you get the consistency you want, add the diced tofu and stir until combined. You want it to look like creamy scrambled eggs.
When you get the texture you like, get ready to plate it.
I toasted my bread until it was nice and crisp, adding a mustard, Sriracha, cocogurt mixture on the bread instead of mayonnaise. You can use your favorite vegan mayo if mayo is your jam.
I served with a simple cucumber & tomato salad, with ginger, red pepper flakes and garlic granules for a little nod to the week’s theme.
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Tell me what you think about this!