Eggy Tofu Open-Faced Sandwiches

Name: Eggy Tofu Open-Faced Sandwiches
Yield: Makes Enough for 12 Mini or 6 Large Open-Faced Sandwiches
Ingredients: ⅛ to ¼ teaspoon minced Scotch bonnet or habanero pepper, optional; ¼ teaspoon mild paprika; ¼ teaspoon salt, preferably black salt; ½ teaspoon ground cumin; 1 teaspoon mild chiles, such as Hungarian wax peppers, minced, optional; 1 teaspoon Bajan Pepper Sauce, optional; ⅛ teaspoon minced fresh ginger; ¼ teaspoon white pepper; 1½ cups (360 ml) water; 2 teaspoons distilled white vinegar; 1 tablespoon vegan mayonnaise; 1 tablespoon minced pickles or celery; 5 ounces (140 g) firm tofu; 3 tablespoons vegan sour cream; 1 teaspoon minced fresh parsley; 1 teaspoon Madras curry powder; 1 tablespoon minced red bell pepper; ¼ teaspoon chopped fresh marjoram, or ⅛ teaspoon dried, optional

Preparation info

Makes Enough for
12
Mini

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This is one of those recipes that you can make for people who say they do not like tofu. Although I am not the biggest fan of tofu, this is one tofu recipe that I love because it is so full of flavor. If you have black salt or are willing to buy some, use it in this dish; it will give the flavor of boiled eggs.

Ingredients

1½ cups (360 ml) water
2 teaspoons distilled white vinegar

Sandwich
Caribbean
Vegan
Gluten-free

Method

Combine the water and vinegar in a small saucepan over medium heat. Bring to a boil, add the tofu, and cook for 5 minutes. Drain the tofu and let it sit until cool enough to handle.
Crumble the tofu into a bowl. Add the vegan sour cream, vegan mayonnaise, pickles, bell pepper, parsley, curry powder, cumin, salt, paprika, white pepper, and ginger. Stir until well c