This breakfast sandwich is what we are eating on repeat this winter. It comes together so quickly and you can feed a crowd on a budget.
The combination of the smokiness of the cheese and tofu, with the spicy kick of the Sriracha mayo and the crunch of the fresh tomato and lettuce is perfect. If you prefer to leave out the Sriracha you can use plain vegan mayonnaise instead and they are almost as good.
Marinate your tofu the night before so that it has time to absorb all the flavours in the marinade and slice the tomatoes. In the morning all you have to do is sauté the tofu and toast your English muffins. It can be served buffet style if you're serving a crowd and everyone can assemble their own.
For a video on how to assemble this breakfast sandwich click here.
Marinated Tofu Steaks
Makes 8 sandwiches
Ingredients:
1 block of medium tofu, drained and patted dry
3 Tbsp. Nutritional Yeast
2 Tbsp. Olive Oil
3 Tbsp. Soy Sauce or Tamari
1 tsp. Liquid Smoke
1 tsp. Garlic Powder
Instructions:
Cut your block of tofu widthwise into 8 equal sized rectangles.
Mix together the Marinade ingredients.
Add the tofu slices and marinade to a ziplock bag and marinate overnight or at least 1 hour.
In the morning add a drizzle of olive oil to a non-stick pan and sauté your tofu steaks on medium high heat for about 3 minutes on each side until the tofu is browned and slightly crispy on both sides.
For the breakfast sandwiches:
8 English Muffins
1 Package of Zengarry Smoked Cheddar Cashew Cheese (formerly the Smokey Jalapeno)
1/3 cup vegan mayonnaise mixed with 1 Tbsp. Sriracha
1 large Tomato cut into thick slices
8 Romain Lettuce Leaves
To Assemble the breakfast sandwiches:
Slice and toast your English muffins.
Add a layer of Zengarry Smoked Cheddar Cashew Cheese to the bottom half of the English muffin.
Top with a cooked tofu steak.
Add about 3/4 Tbsp Sriracha Mayo, a slice of tomato and a lettuce leaf and top with the top of your English muffin.
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