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Tofu Egg Sandwiches

with Roasted Red Peppers & Basil Pesto

breakfast

10 minutes or less Party Foods Quick and Easy Spring Recipes Summer Recipes Winter Recipes American Appetizer Nuts Tofu Breakfast Seasonal Menu
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
330
FAT
19g
CARBOHYDRATES
31g
PROTEIN
13g

MAIN INGREDIENTS

  1. 4 whole wheat english muffins
  2. 7.5 oz Nasoya® Organic Extra Firm Tofu
  3. 4 oz roasted red peppers
  4. 1 shallot
  5. 1 tsp ground turmeric
  6. ¼ cup Follow Your Heart® Soy Free Vegenaise
  7. ¼ cup vegan basil pesto
Allergens: soy, tree nuts, wheat
Nutrition

INSTRUCTIONS

1
Prepare the produce

Toast as many English muffins as you’d like. Reserve half of the tofu for another use, you will only need half for this recipe. Drain the remaining 7.5 oz tofu and pat dry with a paper towel. With your hands, crumble the tofu into a large bowl. Peel and mince the shallot. Drain the roasted red peppers.

2
Serve

Add the minced shallot, roasted red peppers, turmeric, Vegenaise, and a pinch of salt and pepper to the tofu and stir to combine. Spread the toasted English muffins with pesto and top with tofu salad.