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 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.
- Open the English muffin, and put any mayo or mustard on the open faces.
- 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:
- 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.)
- Stir in the yeast, turmeric, salt, pepper, and garlic.
- 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.
- 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.
- Close the sandwich up and devour!