Vegan Egg Sandwich Filling
200g pressed thin slices of silken tofu
1 tsp black salt
2 Tbsp instant mashed potatos
2 Tbsp vegan butter
2 ½ tsp corn starch
½ tsp paprika
½ tsp turmeric
6 Tbsp water
Egg white: pressed thin slices of silken tofu. Sprinkle with black salt. Fry up and rip fried slices into pieces.
Egg yolk : mix together the instant mashed potato, vegan butter replacement, corn starch, 1/2 tsp black salt, Angel Food parmesan, paprika, and turmeric. Add about 6 TBS of water, stir with a fork until light and fluffy.
Combine both egg yolk and egg white together.