Vegan Breakfast Tofu Egg Sandwiches
Servings: 4 servings (8 sandwiches)
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 slices of firm tofu
- 1 tbsp grapeseed oil or oil of choice
For the sandwiches:
- 8 English muffins
- 8 slices of vegan cheese I used Follow Your Heart Cheddar Slices
- 2 vine tomatoes enough for 8 slices
- Vegan butter for the English muffins
- Optional: vegan bacon or sausages either the processed stuff, or the homemade version with eggplant/mushroom/cassava/coconut etc
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!