Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal.
One of my most favorite menu items is something called the Blisscuit!
It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado.
So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous, Southern Roots, we decided to create our own version of this delicious bite with a few changes.
We used our fluffy southern biscuit recipe,tofu egg salad, and quick dill sauerkraut to create what we call the Jax Biscuit Sandwich!
We make a really simple quick dil sauerkraut to top this biscuit with. All you need is some cabbage, dil, vinegar, salt, and a microwave. You will have kraut in minutes!! It will only get better with time but is good from the start!
Our vegan egg salad using tofu is one of my favorite quick lunches and something we make almost weekly. Try and find some black salt (kala namak) if you can. Its actually pink and might also be called Indian kala namak. It is sulfur salt so taste and smells strongly of eggs. Its perfect for any and all vegan “egg” dishes you make!
And although we think our biscuit is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed! We are forever grateful for the full bellies Southern Roots brings us and all the tasty inspiration!
Ingredtiens:
1 batch fluffy southern bisucits
2 avocados
1 - 2 cups quick dill sauerkraut (depending on how many people you are serving)
Vegan Tofu Egg Salad:
1 cube extra firm organic tofu
1 teaspoons turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoon diced pickles (plus a teaspoon of pickle juice)
1/4 cup vegan mayo
1 tablespoon yellow mustard (optional)
salt and pepper to taste
Instructions:
Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.
Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.
Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.
Eat and be happy!
