Tea Time

Serving Size 4 (per sandwich)

Prep Time 10 mins

Cook Time 20 mins

Difficulty Easy

Tofu cream cheese:

1 package Nasoya super firm tofu

½ cup refined coconut oil

1 tbsp apple cider vinegar

1 tsp nutritional yeast

1 tsp salt

English cucumbers

White bread

Tofu egg salad:

1 package Nasoya super firm tofu

6 tablespoons vegan mayonnaise

2 tablespoon nutritional yeast

2 teaspoon yellow mustard

2 green onions, chopped

¾ teaspoon black salt

¼ teaspoon turmeric

Salt and pepper to taste (optional)

Whole wheat bread

Marinated tofu:

1 package Nasoya super firm tofu

2 tablespoons of olive oil

3 tablespoons of balsamic vinegar

2 tablespoons of water

2 tablespoons of maple syrup

2 cloves of garlic, minced

1/4 teaspoon of salt

Potato bread

Hummus

To make tofu cream cheese:
Drain and press tofu well to get out as much liquid as possible.
Put pressed tofu into a medium sized bowl.
Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.
Blend with an immersion blender for about 2 minutes until smooth and creamy.
Assemble sandwiches on white bread. Spread cream cheese on both sides, layer thinly sliced cucumbers. Cut off crusts and cut into desired shape!
To make the vegan egg salad:
Chop the tofu into small cubes.
Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix.
Add salt and pepper to taste.
Assemble sandwiches on whole wheat bread. Add egg salad and cut off crusts. Cut into desired shape!
To make the marinated tofu:
Cut tofu into thin patties.
Whisk together marinade in a shallow resealable container. Add all of the ingredients (minus the tofu) and whisk until fully combined.
Add in your tofu pieces and let marinate for 30 minutes or even overnight.
Lightly pan sear until golden brown.
Assemble sandwiches on potato bread. Spread hummus on bottom slice, layer one slice of marinated tofu. Cut off crusts and cut into desired shape!