Recipe: “egg” tofu sandwiches and watercress

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It looks like some people understood how to make an omelette without having to break the eggs – any of their own Eggs, at least.

I was going to include this fun new like a little bite in our weekly newsletter by e-mail, but I decided that it was a little larger than an echool:

The Cal-Maine egg giant reports the growth in record profits

The avian flu could make you pay $ 10 for a dozen basic supermarket eggs … and that’s what the largest egg producers in the country are literally.

Between price increases and hundreds of millions Money in rescue money from the USDA, at least one large -scale egg company reports record profits this year. (Yes, the same USDA has just removed funding for food aid programs and school meals last week.)

The pre-bird flu, Cal-Maine, which produces 20% of American eggs and was already sentenced to a fine in December 2023 for prices tougage, quarterly profits on average of around 5 million dollars, but in the past year, this average has increased to $ 169 million per quarter (egg production has increased by less than 10% during this period and remained stable). According to my mathematics, it is a Increase in profits of 3,280% (they were previously sentenced to a fine when their profits increased by 718%).

But hey, look at the right side – you can always wax onions for your Easter basket, right? And you can make a sandwich with eggs and cyrees – a classic spring with high tea vibrations for days – with tofu instead.

This recipe, a blatant copier of the pate tofu known by all the crisp Oregon with a bag of dry pita shavings, is filled with protein and if you use Mayo without egg, completely vegan. I used Ota Tofu because it is superior to anything else in stores (and made in Portland for more than a century, it is the oldest company of American tofu, which makes me shine with local pride). Although I prefer the Jalapeño variety of Tofu Pate of Toby, based in Eugene (it is now technically called “Dip & Spread”, but I cannot stop dead), you can keep it soft if you like the traditional British version better.

Ingredients

Make 4 sandwiches

1 (~ 1 book) Additional firm or firm tofu (preferably the OTA brand)

½ cup of mayonnaise

2 teaspoons of Dijon mustard

2 teaspoons of Nooch (nutritional yeast)

1 teaspoon of sea salt

Some pinches of ground black pepper

½ teaspoon of turmeric

½ paprika teaspoon

1 rib celery, finely chopped

⅓ Cup of white or minced white onion (about ¼ of an average onion)

2 tablespoons of chopped parsley

½ jalapeño, kidnapped seeds, finely chopped (optional)

4 tablespoons of butter at room temperature

8 slices of bread (crusts removed if you prefer)

2 cress cups, watercress or Greek watercress (arugula or radish germs are good substitutes), roughly chopped

Instructions

1. Drain the tofu and gently press between the kitchen towels to remove excess water. In a large bowl or a food processor, crush the tofu in a consistency slightly exhausted and spread with mayonnaise, mustard, packet, salt, pepper, turmeric and paprika. Stir in celery, onions, parsley and jalapeño (if they use) until they are completely combined.
2. Finely spread ½ tablespoon of butter on each slice of bread, then pour the tofu mixture over four slices of bread, add a handful of watercress with each sandwich and garnish other slices of bread, gently pressing to close the sandwiches.
3. Slice each sandwich as you prefer – the diagonal is classic but the rectangular sandwiches are cute for a tea or a picnic.