Negg Breakfast Sandwich for One

Some days, you just want junk food for breakfast or brunch. This little bite will take a big bite out of your hunger, and you’ll be able to climb that mountain, code that app, or chase those toddlers far longer than usual.

For the Scrambled Egg:

½ cup firm tofu, drained and pressed

½ teaspoon nutritional yeast flakes

Pinch turmeric

Pinch black Himalayan salt

Several grinds black pepper

1 small clove garlic, minced

1 teaspoon  olive oil

For the Sandwich:

1 English muffin, toasted or not

1/3 avocado, sliced thinly

3 or 4 leaves of spinach, kale, or lettuce, or go wild and try sprouts

2 or 3 slices of Unbacon

½ TBLSP diced red onion

Slices of faux cheese (I used Camembert from Skye Michael Conroy’s book “The Non-Dairy Evolution”)

Vegan mayonnaise or mustard (or both!)

  

Assemble the Sandwich:

I like to do this in advance so that the egg is still warm when I put it in the sandwich.

1. Open the English muffin, and put any mayo or mustard on the open faces.
2. Layer on avocado and spinach on one half, and top the onion with the cooked Unbacon and faux cheese on the other half.

Make the Scrambled Egg:

1. In a small bowl, crumble the tofu. (If it isn’t pressed, it’s okay. It will just take longer to cook all the water out.)
2. Stir in the yeast, turmeric, salt, pepper, and garlic.
3. Heat the olive oil in a small frying pan. Toss in the tofu mixture and stir often until it’s warmed through, about 2 or 3 minutes. Try to get it fairly dry without burning it.
4. Using a small cookie cutter or biscuit cutter, press the tofu into a nice disk shape using the back of a spoon. You’ll want to do this on a separate plate so you can place it (neatly) onto your sandwich. I carried mine from the plate to the sandwich on the blade of a wide knife, but a spatula would do just as well.
5. Close the sandwich up and devour!