Vegan Breakfast Sandwich

by Steph Sunshine at StephSunshine.com

Yield 3 sandwiches

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

  • 1 block, 12 to 14 oz. extra-firm tofu*
  • 3 vegan English muffins
  • 3 slices vegan cheddar
  • 1 medium tomato
  • 1 large hass avocado
  • oil, for cooking

Tofu Marinade

  • 3 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
  • 2 tbsp. nutritional yeast
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. ground turmeric
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black salt (kala namak)
  • 1/4 tsp. salt (or to taste)

Instructions

  1. Remove the tofu from its package and use your hands to gently squeeze out the excess water. Turn the tofu on its side on a cutting board and carefully slice it into three equal slices. If you have a large block of tofu, you may prefer to cut the slices down to a size that won't hang out too far from the edges of your English muffins.
  2. Add the marinade ingredients (almond milk, nutritional yeast, soy sauce, mustard, turmeric, onion powder, garlic powder, black salt, salt) to a wide, shallow container and mix until well combined.
  3. Coat each of the three tofu pieces in the marinade and allow them to soak for a few minutes.*
  4. Use a fork to create perforations on the sides of the English muffins all the way around (if you're using homemade muffins and not pre-cut store-bought muffins). Split the muffins apart, then toast them lightly (or as much as you want to).
  5. Cut your tomato into slices. Then cut your avocado in half and mash and spread 1/3 of the avocado on the tops of each of the three English muffins. You can also slice the avocado and pull the slices out with a spoon.
  6. Heat a non-stick pan over medium heat and coat the pan with oil.
  7. Use two spatulas to add one or more tofu slices to the pan (you can cook as many as will fit without crowding the pan), and cook until the bottom begins to turn golden brown (about 2 minutes). Then, flip the tofu slices and continue cooking the other side.
  8. After flipping the tofu slice, add a slice of vegan cheddar to the top, then cover the pan to help the cheese melt.
  9. Once both sides of the tofu are golden and the cheese has melted, transfer each tofu slice to an empty English muffin half. Add one or two tomato slices on top of the tofu, then top with an avocado-filled English muffin half. You can also season the tomato or avocado with a bit of salt if you prefer.

Notes & Hints

Choose an extra-firm tofu that doesn't crumble easily, like House Foods extra-firm tofu, so your tofu patty doesn't fall apart in the sandwich.

The tofu picks up plenty of flavor from the marinade in just a few minutes, but for a better taste and quicker prep in the morning, you can marinate the tofu in the refrigerator overnight and cook it in the morning.

To keep your tofu slices from breaking, I recommend moving them with two wooden or silicone spatulas for extra support.

For less mess, wrap your sandwich up in a piece of parchment paper and/or cut it in half.

StephSunshine