Herby Tofu Breakfast Sandwich with Pickled Beets
Ingredients
Herby Tofu Spread
- 1 block firm tofu, drained of water
- 3 cloves roasted garlic
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1 tsp sugar
- Handful of dill
- Handful of chives or 1/2 a small shallot
- 1 tbsp capers
- Juice of 1 lemon
- 1 tbsp apple cider vinegar
- 1/4 cup tahini
Sandwich Assembly
- 4-6 slices of Love Beets Perfectly Pickled Beets
- 4-6 slices of cucumber
- 1/4 avocado, sliced
- 3-4 tbsp of herby tofu spread
- 2 slices of bread, English muffin, or one bagel
Preparation
Herby Tofu Spread
Gently squeeze water out of the firm tofu using your hands, then pat dry with a paper towel.
Place the tofu in a high-speed blender or food processor along with the roasted garlic, garlic powder, nutritional yeast, salt, sugar, dill, chives or shallot, capers, lemon juice, apple cider vinegar, and tahini.
Blend on high until a smooth consistency is achieved. Use a tamper to keep ingredients near the blades if using a high-speed blender. Scrape the sides as needed.
Transfer the tofu spread into a container, seal, and refrigerate for a few hours or overnight to set.
Sandwich Assembly
Start by smearing a layer of the herby tofu spread on both sides of 2 slices of good-quality bread, an English muffin, or a bagel.
Layer Love Beets Perfectly Pickled Beets on one side and cucumber slices on the other side.
Add sliced avocado and close the sandwich together.
Gently press the layers together and enjoy. If desired, you can cut the sandwich in half using a sharp knife or bread knife.
