Eggy Tofu and Portabella 'Sausage' Breakfast Sandwich
Ingredients
Ingredients:
- 1 block (300g) of Tofu, sliced in half lengthwise
- 2 Portabella Mushrooms
- 2 English Muffins, whole wheat
- 2 TBS of Vegan Butter (optional)
- 2 Slices, Vegan Cheese (optional)
- 1 tsp of Fennel Seeds
- 1 tsp of Smoked Paprika
- 1 tsp of Black Pepper
- ½ tsp of Chili Flakes
- ½ tsp of Salt
- ½ tsp of Granulated Onion
- ½ tsp of Black Salt
Instructions
- Split the English muffins in half and spread vegan butter on each side.
- Grill the muffins until they turn golden brown. Set aside.
- Grind the fennel seeds, smoked paprika, chili flakes, and salt using a mortar and pestle to release more flavor.
- Heat a cast iron skillet over medium heat and add a small amount of oil.
- Cook the portabella mushrooms for about 2 minutes on each side until they're heated through. Remove them from the skillet and place them in a small bowl.
- Coat the mushrooms evenly with the prepared sausage-flavored seasoning mix. This step can be done a day in advance to enhance the flavor overnight.
- When ready to assemble the sandwiches, reheat the cast iron skillet and sear the seasoned portabella mushrooms on each side until they're hot.
- In the same hot cast iron skillet, sear each side of the tofu slices for 2-3 minutes or until they turn golden.
- Sprinkle the granulated onion and black salt over the tofu slices (black salt is key to making it taste 'eggy').
- If desired, add vegan cheese on top of the tofu and cover the skillet briefly to melt the cheese (covering helps the cheese melt).
- Place the seared tofu slices on the grilled English muffin halves.
- Top the tofu with the seasoned portabella mushrooms.
- Serve immediately and enjoy. The chef recommends hot Sriracha.
Video Description
Get Ready for a Breakfast Sensation that is simple and I make all the time. These HOT, Easy, CHEAP, and Dirty SANDWICHES are completely whole foods and plant based. I’m sure you’ll be able to figure out the oil free version easy enough if so desired but for now we’re going for full on, and it’s still healthier than it’s fast food animal equivalents.
This morning’s masterpiece is not only sizzling hot but also unbelievably easy on your wallet and your taste buds. Introducing a breakfast creation that's as delightfully messy as it is mouth-wateringly delicious. Don't miss out on the WFPB (Whole Food Plant-Based) magic that's about to unfold!
RECIPE:
HOT Delicious, Easy and CHEAP SANDWICHES | WFPB Breakfast
Eggy Tofu and Portabella ‘Sausage Patties’ on English Muffins
Yields: 2 Sandwiches
Ingredients:
1 block (300g) of Tofu, sliced in half lengthwise
2 Portabella Mushrooms
2 English Muffins, whole wheat
2 Slices, Vegan Cheese (optional)
2 TBS of Vegan Butter (optional)
1 tsp of Fennel Seeds
1 tsp of Smoked Paprika
1 tsp of Black Pepper
½ tsp of Chili Flakes
½ tsp of Salt
½ tsp of Granulated Onion
½ tsp of Black Salt
Instructions:
Prep the English Muffins:
Split the English muffins in half and spread butter on each side.
Grill the muffins until they turn golden brown. Set aside.
Prepare the Seasoning Mix:
Grind the fennel seeds, smoked paprika, chili flakes, and salt using a mortar and pestle.
Heat a cast iron skillet over medium heat and add a small amount of oil.
Cook the portabella mushrooms for about 2 minutes on each side until they're heated through. Remove them from the skillet and place them in a small bowl.
Coat the mushrooms evenly with the prepared sausage-flavored seasoning mix. This step can be done a day in advance to enhance the flavor overnight.
When you're ready to assemble the sandwiches, reheat the cast iron skillet and sear the seasoned portabella mushrooms on each side until they're hot.
Make the Eggy Tofu:
In the same hot cast iron skillet, sear each side of the tofu slices for 2-3 minutes or until they turn golden.
Sprinkle the granulated onion and black salt over the tofu slices.
If desired, add cheese on top of the tofu and cover the skillet briefly to melt the cheese.
Assemble the Sandwiches:
Place the seared tofu slices on the grilled English muffin halves.
Top the tofu with the seasoned portabella mushrooms.
Enjoy:
Your delicious and satisfying Eggy Tofu and Portabella Sausage Patty Sandwiches are ready to be enjoyed as a hearty plant-based breakfast!
These sandwiches are a perfect combination of flavors and textures, all while being easy on your wallet and your time. Give them a try and savor the goodness!