Prep Time: 30 mins
Cook Time: 70 mins
Servings: 4
Abbey Sharp’s Multigrain Sourdough Rye Bread Tofu Breakfast Sandwich
Rate this recipe for points
11
Slow down your mornings with Tofu Breakfast Sandwich. Packed with protein from the seasoned tofu patties and fibre, protein and healthy fats in our Multigrain Sourdough Rye bread.
Slow down your mornings with Tofu Breakfast Sandwich. Packed with protein from the seasoned tofu patties and fibre, protein and healthy fats in our Multigrain Sourdough Rye bread.
Ingredients
- 8 slices Stonemill® Bakehouse Sourdough Rye Multigrain Bread, toasted
- 8 slices (1/2” thick) Extra Firm Tofu, drained and pressed
- 3 tablespoon (45ml) coconut aminos
- 2 tablespoon (30ml) nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric
- Generous pinches each of salt and pepper
- 2 tablespoon (30ml) extra virgin olive oil
- 8 thin slices red tomato
- 4 thin slices orange vegan cheese
- Vegan mayonnaise
- 1 cup (250ml) microgreens or sprouts
- 8 thin red onion rings
- 1 avocado, thinly sliced
Directions
- Marinate the tofu in the coconut aminos for 30-60 minutes.
- In a pie plate, mix together the nutritional yeast, onion, garlic, turmeric, salt and pepper.
- Press the marinated tofu into the mixture on both sides.
- 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 side.
- Repeat with the remaining tofu pieces.
- Build the breakfast sandwich by layering the avocado, tomato, onion, tofu, vegan cheese, sprouts and vegan mayonnaise on the toasted Stonemill® 21 Grains bread.
- Top with the other slice.
