Bigly Big League Breakfast Sandwich
A bipartisan breakfast sandwich for everyone!
Ingredients
- 1 16-ounce container extra firm organic tofu
- 2 Tablespoons vegan butter or cooking oil
- 3 Tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoons kala namak (black salt) optional- it gives a sulfur egg-like quality
- 6 english muffins, rolls, or another vegan bread choice
- 6 vegan sausage patties or vegan bacon strips like gimmie lean sausage, field roast maple sausages, or Lightlife fakin bacon tempeh
- 6 slices vegan cheese like follow your heart or chao brands
Instructions
- 1.- Drain tofu and press out excess moisture. 2.- mix together nutritional yeast, onion powder, paprika, turmeric, and kala namak (if using) 3.-Heat skillet with butter or oil on medium- medium/high 4.- Slice tofu block in half evenly. Then slice each half into 3 equal patties. 5.- place spice mixture into a shallow plate and dip the sides then back and front of the tofu patties into the mix to coat. 6.- When the skillet is hot, add coated tofu patties to the skillet and cook each side for about 5 minutes or until golden and browning a bit. (See photo) 7.- While "egg" patties are cooking, toast english muffins or rolls to your liking then add 1 slice of cheese to 1/2 of each muffin and return to the toaster oven or melt cheese briefly in the microwave or oven. 8.- When patties are done cooking, set them aside on a plate. 9.- In the skillet used for patties, cook up the sausages or bacon to your liking. 10.- Assemble sandwiches with egg patties, sausages (or bacon), and the cheese-topped english muffin or roll. ENJOY or wrap up and refrigerate for the week ahead!
Notes
If you're feeling fancy, we like to occasionally chop up about 1/3 cup onions into a small dice and cook them up in the pan to add to the sandwich. Try it!
And try our homemade Wakin' and Makin' Vegan Bacon with this sandwich!