So, Maggie’s Brown Bag Lunch Series, and particulary this Cream Cheese Bagel Sandwich, gave me an idea for another sandwich. I had been a little stumped what to do for this last sandwich Tuesday. I mean, a sandwich is a sandwich, and Vegan Sandwiches Save the Day has pretty much covered the vegan sandwich base, right?
Well, Maggie’s bagel reminded me of something I used to eat a lot when I was young: egg sandwich on a buttered bagel with ham and cheddar cheese. How un-vegan is that? I haven’t had it in a Very Very Very Long Time, because even if I still ate eggs and cheese, you couldn’t pay me to eat ham.
But, maybe there is a vegan solution, thought I. And here’s what I came up with.
I bought my bagels at the Corvallis WinCo. They have several choices there that are vegan and tasty, if not particularly healthy.
Then I had to decide how to make my egg. I thought of marinating tofu, but then I thought, “Why not use the eggy-flavoured tohu, thinly sliced and fried?” The tohu recipe makes more than enough for one quiche. So that’s the egg.
For the ham, I used this recipe, using 1 T brown sugar instead of maple syrup, and leaving out the food colouring.
I used my cheezy sauce from Sunday’s post and spread that on both halves of the toasted bagel, then slapped on some sham ham and the fried wedge o’ tohu.
I wasn’t sure at first bite what I thought. But by the time I had finished the sandwich, I was very much in love with it. It’s very reminiscent of the sandwich of my past.