Description
This breakfast sandwich is hearty, full of flavor, with a little spicy kick. A healthy, energy-packed way to start the day!
Ingredients
Scale
- 1 Link Spicy Veggie Sausage, cut in 3 strips lengthwise and then cut in half again. (My favorite is Field Roast Chipotle Sausage)
Tofu “Egg”
- 1 Brick of Extra firm tofu, cut in 4 large squares (you’ll only use 2 squares for 2 sandwiches, store the other half in the fridge.)
- Olive Oil
- 1 1/2 Tbsp Nutritional Yeast
- 1 1/2 tsp Dijon Mustard
- Sprinkle of Turmeric
- Sprinkle of Garlic Powder
- Sprinkle of Paprika
- Few twists of Salt
- Few twists of Pepper
For Serving
- 4 Slices of Sourdough Bread (or other bread of choice)
- Vegan Mayo
- Lettuce
- Tomato
- Onion
- Avocado
Instructions
- Cut the brick of tofu into four large squares. For 2 sandwiches, you’ll only need half the brick, so store the other two squares in a well-sealed container in the fridge.
- In a lightly oiled (non-stick preferred) skillet, coat tofu with all ingredients under Tofu “Egg”. I just sprinkle ingredients directly on tofu and use my fingers to coat it. Handle tofu carefully so it doesn’t tear!
- Cook on medium-low heat until lightly browned, flipping halfway through. Add veggie sausage to same skillet once you flip the tofu and cook until lightly browned, also flipping halfway through. They should finish about the same time.
- Meanwhile, prep all the sandwich toppings.
- Lightly toast sourdough (or other type) of bread when everything is finished. Build your sandwiches with tofu “egg”, sausage, and all other toppings, with the option of vegan mayo as a sandwich spread. Enjoy immediately!
Notes
*One brick of tofu will make 4 sandwiches, but I’ve only written this recipe for 2 sandwiches. Simply double if necessary! Otherwise, store the other two squares of tofu in the fridge for later. Don’t freeze the tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American