The Turmeric Poaching Trick That Turns Tofu Into a Perfect Egg Sandwich — No Pressing Required
Chef Derek Sarno reveals a technique he spent 40 years in professional kitchens never being taught: how to poach firm tofu in turmeric-salted water to mimic the color, texture, and flavor of eggs. He builds a full week's worth of plant-based breakfast sandwiches using his homemade 'Eggspired' seasoning blend — complete with two sauce methods (mayo vs. cashew yogurt) and all the classic fixings. A practical meal-prep-friendly recipe with honest comparisons between methods.
25:57
by Derek Sarno
#dairy-free #breakfast sandwich #batch cooking #egg substitute #oven roast #high protein #vegan #pan sear #meal prep #plant-based #turmeric #gluten-free option #tofu #kala namak
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🧾 Ingredients
- 12 blocks firm tofu
- 21 tsp turmeric
- 3Salt (for poaching water)
- 46 English muffins
- 56 store-bought hashbrown patties
- 6Plant-based cheddar style cheese slices
- 7Plant-based butter
- 8Neutral high-heat oil (vegetable, canola, or sunflower)
- 94–5 tbsp plant-based vegan mayonnaise
- 104–5 tbsp plain unsweetened cashew or plant-based yogurt
- 112 cups nutritional yeast
- 121 tbsp onion powder
- 131 tbsp garlic powder
- 141 tbsp black salt (kala namak)
- 151 tbsp turmeric
- 161 tbsp black pepper
- 171 tsp smoked paprika
- 181 tsp cornstarch
- 19Sriracha or hot sauce (optional)
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