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Open-Face “Egg Salad” on Pumpernickel Bagel

Open-Face “Egg Salad” on Pumpernickel Bagel
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Prep Time: 15 min Serves: 2
Cooking Time: 0 min Yield: 2 topped bagel half
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The tantalizing topping here is inspired by egg salad, but organic firm tofu is the protein-rich pick. To make it creamy and salad-like, it’s combined with vegan mayonnaise, Dijon mustard, scallion, tarragon, jicama (for a little crunch) and spices. Recipe + image courtesy of Jackie Newgent, RDN.



1. Drain the tofu. (Hint: You’ll use half of a 14-ounce package.) Squeeze of excess liquids between several unbleached paper towels or a clean kitchen towel. Add to a medium bowl, mash into tiny bite-size pieces using a fork, and set aside.
2. In a separate bowl, stir together the mayonnaise, mustard, scallion, fresh tarragon (or dill), salt, cayenne, and turmeric until combined. Add the jicama (or celery) and stir well. Stir the tofu crumbles into the jicama mixture until well combined. (Makes 1 cup.)
3. Mound the “egg salad” on top of each bagel half. Serve each open-face bagel with a 6-ounce glass of orange juice.


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