2 slices of soft white bread
2 squares of dairy-free American style cheese
300g silken tofu (including brine)
3/4 cup chickpea flour (90g)
1 tablespoon vegan mayonnaise
1 teaspoon dijon mustard
Black salt (kala namak) and cracked pepper
Optional fillings: rice paper bacon, tomatoes, pesto, BBQ sauce, ketchup, grilled vegetables, etc.
2 tablespoons vegetable oil (for frying)
Blend together silken tofu and brine, chickpea flour, mayonnaise and mustard.
In a large frying pan, heat the oil over a high flame. When hot, pour in the blended mixture as though you’re preparing a large pancake. Cook for 4 to 5 minutes, regularly shimmying a spatula underneath and rotating so the bottom doesn’t catch.
As the first side cooks, dip one half of each slice of bread into the uncooked side. Flip over and place the dry sides into the uncooked batter with 2 centimetres between them.
When the underside is golden, leverage the spatula underneath the two slices of bread and carefully flip. Reduce the heat to medium and cook for a further 4 to 5 minutes.
While the second side is frying, generously sprinkle black salt and crack pepper over the ‘egg’. Add the cheese over each slice of bread followed by placing any extra desired toppings on top of one slice. Use the spatula to break off any excess ‘egg’ around the bread and scoop it on top of the fillings. Flip the other slice of bread on top to complete the sandwich. Remove from heat, halve and serve warm.