VEGAN BREAKFAST SANDWICHES
I came up with this one morning and it's become one of my favorite breakfast foods. What's best is making this on a Sunday, having one sandwich, then taking the leftovers to work to reheat in the microwave every morning.
Provided by tendollarwine
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a skillet over medium heat. Fry the sausage on both sides until browned. Place on a plate with paper towels to drain and keep the plate in a warmed oven.
- On another plate, combine the soy flour, garlic powder, turmeric, salt and pepper. Dredge the drained tofu in the mixture and make sure all sides are evenly coated.
- Heat the remaining oil in the pan and in 2 batches, fry the coated tofu until browned, about 3 minutes on each side. When they are done, add to the plate of sausages in the oven to drain excess oil and to keep warm.
- Toast and butter the English muffins. Assemble the sandwiches with the sausage on the bottom, tofu in the middle, and slice of soy cheese on the top.
Nutrition Facts : Calories 294.9, Fat 14.8, SaturatedFat 2.5, Sodium 349.2, Carbohydrate 28.9, Fiber 2.7, Sugar 2.5, Protein 14
THE BEST VEGAN BREAKFAST SANDWICH
A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.
Provided by Lauren Toyota
Categories Vegan Breakfast Sandwich Tofu Root Vegetable Tomato Vegetarian
Yield Makes 5 sandwiches
Number Of Ingredients 18
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.
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