Tofu Egg Breakfast Sandwich Recipe By Tasty
TOFU EGG BREAKFAST SCRAMBLE
This is a great protein loaded breakfast dish that works well on its own with toast or as filler for a wrap.
Number Of Ingredients 7
Steps:
- Whisk the eggs, salt and pepper together well in a mixing bowl and set aside.
- Preheat a medium or small fry pan on medium heat. Add the butter and once melted add the onion and tofu. Sauté, breaking the tofu into small pieces until everything is lightly browned all over.
- Add the garlic and sauté for 2 minutes more and then add the spinach. After spinach has wilted (about 30 seconds) add the egg.
- Using a spatula stir the eggs until they are cooked through and then serve with your favourite breakfast accompaniments.
TOFU "EGG" BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: olive oil, tofu, soy sauce, garlic powder, turmeric, vegan mayonnaise, ketchup, hashbrowns, ciabatta rolls, sliced tomato, sliced avocado
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove tofu from package and drain. Wrap the tofu in paper towels and cover with a couple heavy books. Let sit for 10 to 15 minutes to remove excess water.
- Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
- Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, ¼ teaspoon garlic powder, and ⅛ teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
- When both sides are browned, transfer tofu to plate.
- To make sauce, combine vegan mayo and ketchup in small bowl.
- Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu "eggs" sliced tomato and sliced avocado. Repeat with remaining ingredients.
- Enjoy!
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- Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out excess liquid.
- Cut tofu into roughly ½” thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
- Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
- Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it’s handled too much.
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- Heat a nonstick skillet over medium high heat and add the tofu. Cook on one side for 3 minutes until golden brown, then flip to the other. Repeat with the remaining tofu pieces.
- Build the breakfast sandwich by layering the avocado, tomato, onion, tofu, vegan cheese, sprouts and vegan mayonnaise on toasted bread. Top with the other slice. Enjoy!
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- Preheat the oven to 350F. Lightly grease 9 of the slots in two 6-slot muffin top tins or 9 of the slots in one 12-slot classic muffin tin. If you have muffin top tins, these work best as they yield an "egg" patty that's perfectly sized for breakfast sandwiches. A regular muffin tin will work in a pinch but you'll need to smush the egg patties down in your breakfast sandwich.
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- Before you can start preparing your healthy English muffin breakfast sandwich, you first need to cook up your tofu eggs. To start, we need to press and drain our block of tofu to remove any excess liquid. We suggest using a tofu press to make the job easier, but you can also wrap the block in paper towels and press down firmly with a heavy object. You’ll need to leave the tofu to press and drain for at least 20 mins.
- Once pressed and drained, you can slice your block of tofu into four evenly-sized square, or rectangular pieces, ensuring that each piece can fit inside your English muffins.
- Next, measure out nutritional yeast, garlic powder, onion powder, smoked paprika powder, and turmeric powder into a bowl. Add salt and pepper to taste, then combine the ingredients together as best you can.
- Now you need to coat each piece of tofu with this dry seasoning, making sure each side is evenly covered.
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- Press the Tofu between your hands to remove some not all excess liquid. Crumble the Tofu into a large bowl with your hands
- Add all the ingredients through cilantro and mix well. Taste and adjust to preference. Chill until ready to serve. Before serving, dress with a very liberal sprinkle of freshly ground pepper! and salt to taste. Tastes best after chilling for some time.
- (Toast the slices if you like them toasted). Layer spicy mustard dip or dijon mustard or vegan mayo on the slice. Add greens, a good layer of tofu scramble salad. and serve.
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