You're probably going to have a hard time finding a vegan or vegetarian breakfast at a restaurant, so make your own! I made mine with my homemade tempeh bacon, transformed my tofu scramble into tofu egg slices, vegan cheese, tomato, onion, and avocado because I add it to every sandwich! I used a hearty Ezkiel sprouted grain english muffin with a smear of Earth Balance. You can also try swapping veggie sausage patty for the tempeh bacon for another tasty variation.
Ingredients
English Muffin (I like Ezkiel Sprouted Grain)
Slice of Extra-firm tofu (press as much water out as possible)
Tofu egg slices (recipe below)
Tempeh bacon slices (homemade recipe or storebought)
Vegan cheese (I used Galaxy Foods Vegan Mexican Shreds)
Sliced tomato
Thinly sliced onion
Mashed avocado
Earth Balance vegan butter
Hot sauce
Tofu Egg (makes enough marinade for about 1/3-1/2 block tofu)
1/3 cup vegetable broth
1 tsp olive or canola oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
1 Tbsp nutritional yeast
1/2 tsp black salt (optional - gives an eggy taste and can found in Indian markets or online)
Pinch of black pepper
Firm or extra-firm tofu, sliced about 1/8-1/4" thick
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| Tofu Egg Slices |
Method
Mix your tofu marinade ingredients in a bowl. Lay tofu slices in a flat, shallow dish and pour marinade over it. Let marinate an hour or longer.
Two cooking options 1). stovetop in lightly oiled skillet, few minutes on each side. 2). In oven at 400 degrees on lightly greased baking sheet, about 5min on each side. If I'm already baking tempeh bacon, I go ahead and throw the tofu slices on the same baking sheet with tempeh and then just take it out when it's done (the tempeh takes longer to cook).
While your egg is cooking, toast your english muffin with a smear of Earth Balance and some vegan cheese to get it all melted. Then layer your ingredients and dig in!
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