Weekend Tofu Breakfast Sandwich [RECIPE]

Good Morning Everyone!

I hope you’re having a relaxing, and lovely weekend. I love making a big breakfast for Saturday morning and after coming off a week of being raw vegan, even I was chomping at the bit for a delicious, hot meal. As I rolled out of bed yesterday morning visions of sandwiches danced in my head. Now obviously I couldn’t stroll down to my local Starbucks for an egg and bacon sammie on brioche, so I whipped up this delicious vegan version and it was really good!

I do want to add that next time I will mash the avocado, as wedges tend to be a bit slippery. I’ll also add a bit of heat to the tofu. I was so focused on making it look like egg that I forgot to ramp up the flavor. All in all though it was simple, filling, and really tasty. Give it a try and let me know what you think! Cheers everyone and keep on cooking! ❤

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Weekend Tofu Breakfast Sandwich

Inspired by: Tasty

Serves: 4

Ingredients: 

  • 1 loaf ciabatta bread
  • 1 ripe avocado
  • 1 large tomato, sliced into rounds
  • 1 block of extra firm tofu, drained and sliced into 1/2-inch patties
  • 1 package frozen potato hash-browns ( 1 per sandwich)

For seasoning the tofu: 

  • 4 tablespoons nutritional yeast
  • 3 tablespoons soy sauce
  • Several dashes of turmeric
  • Oil for frying

For the sauce: 

  • 2 tablespoons ketchup
  • 2 tablespoons vegannaise

Instructions: 

  1. Begin by warming the ciabatta bread in the oven for about 10 minutes. Then remove, slice lengthwise, and divide into four portions. Set aside.
  2. In a large non-stick skillet, drizzle several tablespoons of oil and turn on the stove to medium-high heat. As the pan is warming up, drain your tofu removing as much water as you can. Then place the tofu in the skillet and begin to fry.
  3. As the tofu is frying, pour on several tablespoons of soy sauce, sprinkle nutritional yeast, and turmeric and continue to fry for about 5 minutes or until your tofu is nice and golden. Flip them over and fry for another 5 minutes on the other side. Remove from the pan and set aside.
  4. While the skillet is hot with oil, place 4 potato hash-brown patties in the pan. Fry for 5 minutes on each side, then set aside.
  5. Separately slice your tomato into rounds and scoop out the avocado into a bowl. (I would mash it instead of making wedges 🙂 ).
  6. Lastly, in a small mixing bowl combine equal parts ketchup and vegannaise to form the sauce.
  7. Now it’s time to assemble! Place the hash-brown on the bottom part of the bread followed by tofu-egg, tomato, avocado, then a smear of sauce on the top part of the bread. Close the sandwich and dig in! 🙂 Enjoy!

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