Cut 8 oz of tofu in half long-ways to make two large squares (most packages are 16 oz so you only need half of that) and carefully wrap in a clean kitchen towel to blot out moisture.

In a small bowl, combine 2 tsp nutritional yeast, ¼ tsp garlic powder, 1/8 tsp onion powder, dash of turmeric, and a few twists of salt + pepper.

Drizzle 1 tsp olive oil in large skillet. Place tofu squares in skillet and use your fingers to lightly coat tofu with ½ tsp dijon mustard, then sprinkle spices over tofu.

Cook tofu on medium heat until lightly browned, flipping halfway through. 

In a medium-sized skillet, place the two halves of tempeh along with ¼ cup water, 1 Tbsp soy sauce, then drizzle with sriracha ¼-½ tsp sriracha. Cover with lid and cook on medium heat until golden brown and water is gone, flipping halfway through.

Meanwhile, prep all the sandwich toppings. For chipotle aioli, in a small bowl combine vegan mayo, drizzle of sriracha, and a few drops of lime juice.

When everything has finished cooking, lightly toast bread. Build sandwiches with tofu "egg", tempeh, lettuce or arugula, tomato, onion, avocado, and finish with a spread of chipotle aioli (or just plain vegan mayo and dijon mustard). Enjoy!