Vegan Breakfast Tofu Egg Sandwiches
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Vegan Breakfast Tofu Egg Sandwiches
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the "Eggy" tofu:
- 1/2 tsp black salt aka kala namak
- 1/2 tsp turmeric powder
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- 1/4 cup water
- 1/2 tsp black pepper or to taste
- 8 lices tofu firm
- 1 tbsp grapeseed oil or oil of choice
For the sandwiches:
- 8 English Muffin
- 8 lices vegan cheese I used Follow Your Heart Cheddar Slices
- 2 vine tomatoes enough for 8 slices
- butter vegan, for the English muffins
- vegan bacon either the processed stuff, or the homemade version with eggplant/mushroom/cassava/coconut etc, optional or sausages
Instructions
- Combine black salt, turmeric, tamari, nutritional yeast, water, and black pepper to make the eggy marinade. Add 2 slices of the tofu to the marinade and let sit for about 2-3 minutes before cooking.
- Preheat a pan to medium heat. Add oil and your marinated tofu (meanwhile replace the marinated tofu with cut tofu so it can absorb some of that eggy flavour). Cook for 2-3 minutes on each side until browned, while also cooking up the vegan bacon/sausage if using.
- Toast your English muffins, then microwave the cheese slices on one half and butter the other half.
- Assemble the sandwich by layering the eggy tofu, vegan sausage/bacon, sliced tomato, and the English muffin!
- Repeat until all sandwiches are made and enjoyed!
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