Roasted Artichoke and “Egg” Salad Toast

Colder days are ahead and I crave hearty sandwiches.  Roasted veggies and creamy anything together, with every bite I am warmed right up.  I only use one slice of bread since this sandwich is very rich and there is no need for the second piece.  Also, you can cut these into pieces and serve them as a side dish with soup or salad.  For the bread I  used sesame Ezekiel, which is not gluten-free but the sprouted ingredients make the bread easier to digest.  But please use any gluten-free option that works for you.

artichoke egg salad toast

Roasted Artichoke and “Egg” Salad Toast

For the egg salad you will need:

• 8 oz of extra firm tofu (washed, drained and dried)
• Small Celery stick chopped into small pieces
• 2 tablespoons of chopped mild red onion (more or less as you like)
• 2 tablespoons of Vegenaise or other vegan spread
• 1 teaspoon of dijon mustard
• 1/8 teaspoon of turmeric (for color)
• salt and pepper

In a medium bowl, smash tofu with fork until it is crumbled.  Add celery, onion, Vegenaise, turmeric and dijon and combine it all well together.  Add salt and pepper to taste.

For roasted artichokes you will need:

• 10 artichoke hearts (you can buy these canned or vacuum packed)
• 1 tablespoon of olive oil
• salt and pepper

Preheat oven to 400 F.  In a baking pan, place artichokes and drizzle olive oil on top.  Add salt and pepper and mix well together.  Roast for 20-25 minutes, checking artichokes once or twice and tossing them in the pan so that they roast evenly.

To prepare toast:

• Toast two slices of your favorite bread

Place toast slices on a plate and distribute egg salad evenly on each one (depending on the size of you toast you may have some mixture left over).  Distribute artichoke hearts evenly on top of each toast and serve!  Serves 2 as a main dish or 4 as a side dish.