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–+ servings

Vegan Breakfast Sandwiches with "Eggy" Tofu

These flavorful vegan breakfast sandwiches have savory, sweet and hearty flavors using tempeh bacon, "eggy" tofu, fresh basil and tomato and avocado and a hint of sweet jam. Perfect for your "breakfast-y" mood, any time of day!
Prep Time7 minutes
Cook Time10 minutes
Total Time17 minutes
Servings: 4 sandwiches
Author: Kathy Patalsky

Ingredients

  • 4 English muffins

Eggy Tofu:

  • 1 block of tofu, sliced into 4-5 slabs
  • black salt to taste (or any salt you have on hand) -- or a splash of tamari
  • ½ teaspoon turmeric
  • sprinkle of nutritional yeast to taste (optional)
  • 1-2 teaspoon maple syrup (optional)
  • 3-4 teaspoon extra virgin olive oil (split between the tofu and tempeh skillets)
  • black pepper to taste

Other Sandwich Ingredients:

  • 4 English muffins
  • 4 teaspoon strawberry jam
  • 1 avocado, mashed
  • 4 slices vegan cheddar cheese
  • handful for fresh basil leaves (optional)
  • 4 slices fresh tomato
  • 5-10 slices of tempeh bacon 

Instructions

  • Tempeh Bacon: Add 1-2 teaspoon of EVOO to a skillet, follow instructions here. Or you can buy pre-marinated tempeh strips and do a quick sauté in the pan to warm them up. Remove the tempeh from the pan and set aside.
  • Tofu: Slice the tofu and using a few paper (or cloth kitchen) towels, press the tofu (delicately squeezing it with the paper towels) to remove any excess liquid. Warm a skillet over high heat. Add the EVOO. When the pan is hot, you can add the tofu. Sprinkle the tofu with the turmeric and a pinch of the black salt. Flip the tofu slabs so that they evenly absorb the turmeric powder which will be mingling with the oil in the pan. Cover the pan with a lid, turn heat to medium, and allow to cook for two minutes. This will fluff up the tofu a bit. Flip the tofu again, checking for browned edges. When the tofu feels fluffy and the edges start to brown, it is done. Salt and pepper to taste. Set the pan aside, allowing the tofu to stay warm. Tip: IF you want very melted cheese, add a slice of cheese over top the tofu a few minutes before turning off the heat.
  • Toast your English muffins.
  • Spread jam on one side of the muffin. Add the avocado mash to the other. Layer on the tofu, tempeh, cheese (if not yet added), fresh tomato and basil and anything else you want to add like onion or a few leaves of spinach.
  • Slice and serve!