Egg(less) Bagelwich

Prep Time: 1h 10 minutes
Cook Time: 5 minutes
Total Time: 1h 15 minutes
Serves 4


For the Salad

  • 1 block (14oz) firm tofu, crumbled
  • 3/4 cup cashews, soaked
  • 2/3 cup + 2 tbsp. water
  • 3 tbsp. vegan mayo or regular mayo
  • 1 1/2 tbsp. dijon mustard
  • 3/4 tsp. Indian black salt
  • ½ tsp. turmeric
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • 2 tbsp. fresh chives, chopped
  • Ground pepper, to taste

For the Sandwich


  1. Soak cashews overnight in cool water. If you don't have time to soak overnight, pour boiling water over cashews and soak for one hour.
  2. Drain and rinse your soaked cashews. Blend soaked cashews with fresh water until smooth. (If you used the quick-soak method and are not using a high-powered blender, a food processor will get the job done).
  3. Add turmeric, onion powder, paprika, black salt, mayo, and dijon mustard to your mix, and blend until well-combined.
  4. Drain the tofu and in a large bowl, break the tofu into small curds with your hands.
  5. Combine cashew blend with the tofu curds, and fold together gently until thoroughly mixed.
  6. Split open Country Harvest™ Everything Bagels in half and toast to your preference. Once toasted, butter each half generously with the butter of your choice.
  7. While the bagels toast, slice tomatoes and chop fresh chives.
  8. Plate toasted bagel halves, and distribute tofu scramble evenly between each portion. Garnish each bagelwich with fresh tomato, chives, and ground pepper, to taste.