Curried 'egg' Sandwiches

serves 4

Ingredients

1 block extra-firm tofu

2 tbsp. curry powder

3 tbsp vegan mayonniase

salt and pepper, to taste

4 whole grain English muffins

1 bunch kale

1 medium cucumber, sliced

juice of one lemon

Directions
Crumble your tofu with your hands. You can make it quite fine or leave some bigger pieces, depending on the texture you like. Heat a frying pan with a little oil. Add tofu and cook for 5 minutes, stirring occasionally. Add your curry powder to taste. Cook for a further 2 minutes. Add your tofu mixture into a bowl and let cool slightly. Then add your vegan mayonnaise, season well with salt and pepper and stir. Refrigerate until cold.

To assemble, toast 4 whole grain English muffins. In a large bowl, toss sliced cucumber, kale, lemon juice, and a tiny pinch of salt, and then 'massaged' the kale for a couple of minutes. This makes the kale wilt slightly and make it less bitter. Add to muffins, and top with tofu mixture. Serve immediately.