Toast as many English muffins as you’d like. Reserve half of the tofu for another use, you will only need half for this recipe. Drain the remaining 7.5 oz tofu and pat dry with a paper towel. With your hands, crumble the tofu into a large bowl. Peel and mince the shallot. Drain the roasted red peppers.

Add the minced shallot, roasted red peppers, turmeric, Vegenaise, and a pinch of salt and pepper to the tofu and stir to combine. Spread the toasted English muffins with pesto and top with tofu salad.