O
Organic & Non‑GMO

Vegan Egg Salad Topped w/ Watermelon Radish Slices + Pea Shoots

  • Prep Time:
    20 Minutes
  • Total Time:
    20 Minutes
  • 4 Servings
  • Prep Time:
    20 Minutes
  • Total Time:
    20 Minutes
  • 4 Servings

Ingredients

  • 8 slices of Oroweat Organic 22 Grain Thin Sliced
  • 1 block (454 g) medium firm tofu – pressed
  • 1 cup raw cashews – soaked overnight
  • 1/2 teaspoon nutritional yeast
  • 1 teaspoon lemon juice
  • 2 teaspoon dijon mustard
  • 1 teaspoon vinegar
  • 1 tablespoon chopped chives
  • 1 1/2 teaspoon salt or to taste
  • freshly ground black pepper
  • 1/4 teaspoon tumeric
  • 2 watermelon radishes
  • handful of pea shoots

Preparation

  1. Remove tofu from packaging and press for 10-15 minutes onto paper towel. 
  2. Prepare the dressing by blending together, in a blender or food processor, cashews, yeast, lemon juice, mustard, vinegar until smooth. 
  3. Stir in chopped chives. 
  4. Roughly chop tofu and drain with more paper towel to remove moisture. add to dressing bowl. 
  5. Spread/divide over 4 slices of Oroweat Organic 22 Grain Thin Sliced. 
  6. Top with watermelon radish slices and pea shoots for crunch. 
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