Japanese-Inspired Tofu Egg Sandwich
Ingredients
Filling
- 280g extra-firm tofu
- 2 tbsp butter
- 130g silken tofu (with liquid)
- 60ml milk
- 10g nutritional yeast
- 1 tsp cornflour
- 1/4 tsp turmeric
- Pinch black salt
- Zest of 1 lemon
- Sea salt & black pepper
To serve
- 4 slices fluffy white bread or shokupan
Preparation
Cut the extra-firm tofu into 0.5–1cm cubes and zest the lemon.
Blend the silken tofu, cornflour, and milk until smooth.
Melt butter in a frying pan. Add the cubed tofu and cook for 3 minutes. Lower the heat, pour in the silken tofu blend, then add nutritional yeast, turmeric, black salt, lemon zest, salt, and pepper. Stir for 1–2 minutes until glossy and thick, mashing gently with a fork. Taste and adjust seasoning.
Pile the tofu filling onto the bread, sandwich together, slice, and serve.
