Vegan Egg Salad Topped w/ Watermelon Radish Slices + Pea Shoots
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Prep Time:
20 Minutes -
Total Time:
20 Minutes -
4 Servings

-
Prep Time:
20 Minutes -
Total Time:
20 Minutes -
4 Servings
Ingredients
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8 slices of Oroweat® Organic 22 Grain Thin Sliced (or substitute with your favourite Oroweat bread)
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1 block (454 g) medium firm tofu – pressed
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1 cup raw cashews – soaked overnight
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1/2 teaspoon nutritional yeast
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1 teaspoon lemon juice
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2 teaspoon dijon mustard
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1 teaspoon vinegar
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1 tablespoon chopped chives
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1 1/2 teaspoon salt or to taste
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freshly ground black pepper
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1/4 teaspoon tumeric
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2 watermelon radishes
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handful of pea shoots
Preparation
- Remove tofu from packaging and press for 10-15 minutes onto paper towel.
- Prepare the dressing by blending together, in a blender or food processor, cashews, yeast, lemon juice, mustard, vinegar until smooth.
- Stir in chopped chives.
- Roughly chop tofu and drain with more paper towel to remove moisture. add to dressing bowl.
- Spread/divide over 4 slices of Oroweat® Organic 22 Grain Thin Sliced.
- Top with watermelon radish slices and pea shoots for crunch.