Step 1

Begin by making your vegan egg yolks. Bring a small saucepan of salted water to a boil. Add ackee and boil for about 10 minutes or until tender.

Step 2

Transfer the ackee to a blender with 2 tbsp olive oil, nutritional yeast and black salt.

Step 3

Puree all ingredients till well combined. Add 1 tbsp of water at a time, until you get a yolk-like texture.

Step 4

whisk together vegan mayo, MSG, and sugar.

Step 5

Add ackee yolks as needed, and stir to combine.

Step 6

Gently fold in the cubed tofu until just coated and place into the fridge to chill.

Step 7

When ready to serve; taste and season the tofu mixture with black pepper.

Step 8

Spread butter evenly over one side of each bread slice.

Step 9

Top 1 slice, butter side up, with the tofu egg salad.

Step 10

Cover with a second bread slice, butter side down.

Step 11

Trim off and discard crust and cut sandwich in half diagonally so you have 2 triangles.