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Tofu 'Egg' & Pepper Sandwich

Tofu 'Egg' & Pepper Sandwich

When I was in college, we used to eat egg and pepper sandwiches at a 24-hour greasy spoon after the bars had shut down with the thinking being that the grease would sop up the alcohol. I’m not sure if they did the trick but lately I’ve been wanting to try a vegan version of that old standby, one that is also a lot less greasy. It’s weird how much this hit the spot! I especially recommend this on bread with lots of fresh pepper and hot sauce. If you’re so inclined, vegan cheese either melted in or on toasted bread is also a great option but not necessary.

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Tofu 'Egg' & Pepper Sandwich

2 lbs. firm tofu, rinsed, drained and crumbled by hand
2 teaspoons olive oil
½ yellow onion, diced
2 bell peppers, sliced
2 tablespoons minced garlic, minced
1 ½ tablespoons tamari
4 tablespoons nutritional yeast
1 tablespoon dried dill
1 teaspoon smoked paprika
1 teaspoon turmeric
½ teaspoon cayenne powder
4 - 6 tablespoons water
2 tablespoons tahini
Salt and pepper, to taste
Black salt, a small pinch, optional

Set the tofu in a large colander and allow to drain over a sink or in a larger container while you prepare the veggies.

Heat the oil in a large skillet over medium heat for a minute and distribute around the pan. Raise the heat to medium-high and add the onions, sautéing for seven minutes. Then add the bell peppers, garlic and tamari. Saute for about five minutes. Push the excess water out of the tofu by hand, then add to the skillet, mixing together. Cook for 10 minutes. While this is cooking, in a measuring cup or glass, mix the nutritional yeast, dill, paprika, turmeric and cayenne powder with the water. Add the tahini in with the spices and enough water for the mixture to be smooth but thick. Pour this in with the scramble and stir until combined, cooking for two minutes. Add salt and pepper, and optional black salt.

Serve warm, either by itself or in toasted bread as a sandwich. This also works well in warm tortillas. Great with hot sauce!

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