Vegan Breakfast Sandwich
The breakfast sandwich is something we vegans long for, but rarely find, unless you’re lucky enough to live in a city or near a really great vegan restaurant. This recipe is so much simpler than you’d think, you’ll actually be mad you’ve waited this long to create it. The secret (but optional) ingredient here: kala namak. Also known as Indian black salt, this seasoning gives the tofu a real “eggy” flavor. If you can’t find it at your grocery store or local Indian market, order ahead of time from Amazon. You’ll definitely want to be using this ingredient in the future!
Rather than go through making each component of this recipe from scratch, let’s cut ourselves some slack and listen to Ina Garten when she says “store bought is fine”. There are some really delicious veggie sausage patties out there today, and sometimes it’s okay to buy frozen! Especially if you’re craving these sammies after a late night.
Treat yourself! Indulge in these not-so-indulgent vegan sausage-egg-and-cheese sandwiches. When you make these delicious sandwiches, tag me on Instagram!
VEGAN BREAKFAST SANDWICH
1 block extra firm tofu, drained
¼ cup soy sauce
4 tbsp nutritional yeast
¼ tsp liquid smoke
1 tsp maple syrup
1 tsp turmeric
¼ tsp kala namak (optional)
English muffins, sliced open
Vegan sausage patties (we used Hilary’s Spicy Veggie Sausage)
Vegan cheese slices (VioLife Mature Cheddar for the win!)
1 cup dino kale, wilted or sauteed
Wrap the tofu in a clean kitchen towel and place on a plate. Place a heavy object (I always use my trusty cast iron skillet) on top of the tofu and allow to sit for at least 15 minutes.
Slice the tofu horizontally into thirds, so you end up with three thin slices. Using a drinking glass that’s about 3 inches in diameter, cut circles out of each slice. You’ll end up with tofu scraps, with you can use for a scramble or just fry up.
Combine the soy sauce, nutritional yeast, liquid smoke, maple syrup and kala namak in a shallow dish. Add the tofu circles to the mixture, refrigerate and let marinate for at least a half hour.
Heat a skillet over medium-high heat and add 1 tsp coconut oil. Once the oil is melted, add the tofu slices to the pan. Cook about five minutes on each side, until browned and seared.
Prepare the sausages, by cooking per the instructions on the package.
Slice the English muffins, and lightly toast. Spread a thin layer of vegan butter over each half of the muffins. To one half of the muffin, layer the tofu, slice of vegan cheese, sausage and kale. Top with a few dashes of hot sauce (if desired), and the other half of the English muffin.
Serve with home fries, fruit or your other favorite breakfast sides.