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Tofu & Tomato Breakfast Sandwich

Tofu & Tomato Breakfast Sandwiches are a plant-based spin on English muffin sandwiches, pairing fresh tomatoes with tofu. This open-faced sandwich features a batter-dipped patty of water-packed tofu with sliced tomatoes and spinach leaves. Serve it on a toasted muffin with a cheeze sauce featuring firm silken tofu, plain soymilk and nutritional yeast.

Tofu Breakfast Sandwhich

Sandwhich Ingrediets:
1-12 ounce medium firm Tofu, drained
1/3 cup soymilk
2 tablespoon nutritional yeast
2 tablespoon tapioca or chick pea flour
1/4 teaspoon turmeric
1/2 teaspoon garlic
1 pinch black pepper
1 pinch salt
5 English muffins
10-15 fresh spinach leaves
5 Tomato slices

Directions:
Combine the first 8 ingredients in a blender until smooth. Heat a small fry pan over medium heat, spray with a small amount of oil. Spoon 1/4 cup batter into the pan. Let it cook on one side, about 3 minutes then flip and cook for about 3 minutes more.
Toast an English muffin, spread both sides with melted cheeze sauce (recipe below), add the patty, top with fresh spinach and sliced tomato.
Recipe will make 5 patties that can be stored in the fridge for a week or even frozen for longer. To use just re-heat on griddle or in lightly oiled fry pan.

Cheeze Sauce Ingrediets:
½ cup water
1 cup peeled/diced sweet potatoes
½ cup chopped onion
¼ cup plain soymilk
1-12 ounce package Soft Silken Tofu, drained
½ cup raw cashews (cover with water and soak for at least 2 hours - drain off water before using)
6 tablespoons nutritional yeast flakes
1 tablespoon garlic powder
1 teaspoon salt
¼ teaspoon turmeric powder
1 pinch black pepper
1 pinch smoked paprika

Directions:
In a medium saucepan, add first 3 ingredients, bring to boil. Reduce to simmer, add remaining ingredients stirring until incorporated. Transfer to blender, blend until smooth be careful with hot liquid. Will make approximately 1 1/2 - 2 quarts of Cheeze sauce that can be stored for a week in the fridge or in the freezer for even longer.

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