Tofu Egg Breakfast Sandwich Recipe By Tasty

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!

Steps:

• Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
• Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Steps:

• To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.
• Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 1/3 cup of the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in color before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you've folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 1/3 cup of batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.
• When you're on your last egg patty, set the oven to broil and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the broiler for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don't burn!
• Place the bacon strips in the pan once the egg patties are done just to heat through.
• To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.