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This tofu sandwich has become the breakfast that I eat almost every morning. It's delicious, packed with 19 grams of protein, and ready in just 15 minutes. What more could I ask for?
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-breakfast-sandwich/
English Muffin Recipe: https://www.stephsunshine.com/vegan-life/vegan-english-muffins/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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If you are looking for a vegan breakfast that's delicious, protein-packed, and ready in just
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15 minutes, you need to try this tofu sandwich. Hello and welcome back
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Today I am sharing the recipe that I use for breakfast probably 4-5 days out of the week
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And that's because it's so good. I don't get tired of it. It has 19 grams of protein and it is ready really quickly because I am not a morning person
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And honestly, if 15 minutes is too much for you in the morning
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you can prep most of this in advance and have it ready in five
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So for this recipe, you want to make sure you choose a tofu that is nice and firm
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so that it's not going to break apart when you slice it. So extra firm tofu is a good choice
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I'm using what's called traditional tofu here in Taiwan, but in the US or Europe, extra firm tofu is a good choice and if you can get super firm tofu
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that would probably be even better. And I am just going to gently squeeze out the excess water here
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There is no need to press the tofu for this recipe. You can literally just squeeze the water
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out into the sink and you might also notice that I'm using a little bit of a smaller block of tofu
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just because it slices nicer into clean pieces that fit on my English muffin. If you have
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a bigger block of tofu and it hanging off of the edges of your English muffin you might want to chop the edges or you could even you know cut it into a circle whatever works for you So I just gonna slice this into three pieces
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I also find that even if you buy different brands of extra firm tofu
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some of them might hold together really nicely like this one, and some of them might be more likely to crumble apart
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So if you buy a block of extra firm tofu and it is not holding together like this
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just try a different brand and it'll probably work for you. So now I'm going to create my marinade
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I call it a marinade, but it's really more of a coating because it's really just going to sit on the outside of the tofu
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instead of getting all soaked up. But don't worry, you're still going to get plenty of flavor from this coating
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So I'm just going to mix up three tablespoons of non-dairy milk
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I'm using soy milk here. then I'm going to add two tablespoons of nutritional yeast one teaspoon of low sodium soy sauce and one
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teaspoon of Dijon mustard and now we're going to add the seasoning so that is one teaspoon of
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turmeric half a teaspoon each of onion powder garlic powder and black salt plus a quarter
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teaspoon of salt and the black salt is what's going to give it that sulfurous taste that kind
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of tastes like eggs so if you don't like that go ahead and just leave it out. I'm
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just gonna mix everything well. So you can see that I have a nice thick kind of
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paste here which is gonna make it easy to coat the outside of your tofu So it not gonna be too runny that it just going to run right off their tofu Okay so now I just going to coat my tofu in my marinade and just going to let it sit for a few
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minutes. You really don't even need to let it sit for that long but I will let it sit while I'm
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slicing up my tomatoes and my English muffins. If you're like me and you're just preparing for one
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you can also just coat and cook one of these and put the others in the marinade, cover them up
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put it in the fridge, and then you can cook it whenever you're ready. So I'm just going to coat
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a little bit here and then I'm going to flip to the other side. Coat here and then carefully
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be careful not to break your tofu and flip it over. And I'm also going to take just a spoon
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and kind of put a little bit more here on top and spread it around so it gets a nice thick coating
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Okay and I will set that aside. All right now I'm going to start prepping my sandwich so I'm just going to take one of my
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homemade English muffins and I'm going to use a fork to break it in half. I will also
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put the recipe for these English muffins in the description box if you want to check it out
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And then I'm just gonna pop it in the airfryer to toast it a little bit before I prepare my sandwich
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but of course you don't have to do that if you don't want to. So you can put whatever toppings
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you want on your sandwich I usually do a couple slices of tomato and some mashed avocado Unfortunately my avocado is not ready yet So we just going with tomato today So I just going to slice it up
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So now last step, we're just going to cook the tofu. So I'm just going to add a little bit of
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oil to my non-stick pan. Do make sure you're using a non-stick pan because tofu does like to stick
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And I'm going to turn the heat to medium. And you're just going to cook the tofu until it starts
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to turn golden brown on one side, which should take about two minutes. Okay, and then you can
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flip it to the other side. And when you're cooking the second side, you could also add a slice of
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vegan cheese if you want. You're just going to want to cover the pan to help it melt a little bit
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And that's it. Just put your tofu patty on your English muffin. You can put some tomato slices on
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top, some avocado if you want. You can season your tomatoes or avocado with a little bit of salt and
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enjoy. Honestly, you really need to try this sandwich. It is such a delicious start to the day
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and it has so much protein. I always feel energized, which is not easy because I am not a
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morning person. So give it a try. Let me know what you think. Thank you so much for watching
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and I'll catch you in the next one
#Breakfast Foods