Egg Tomato Pumpernickel Towers

For the egg-parsley pumpernickel towers, hard boil the eggs. Mix the Soy Cuisine with mustard, a pinch of salt and garlic powder and 1 tsp. chives.

Cut the pumpernickel into quarters, the tomato into 8 slices and the eggs into 4 slices each.

Spread the pumpernickel pieces on a plate, top with the tomato and egg slices and add a blob of sauce.

Sprinkle the egg-parsley pumpernickel towers with some chives and serve.

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