8 slices (1/2”) extra firm tofu, drained and pressed
3 tbsp coconut aminos
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric
Generous pinches each of salt and pepper
2 tbsp extra virgin olive oil
8 slices Stonemill 21 Grains bread, toasted
8 thin slices red tomato
4 thin slices orange vegan cheese
Vegan mayonnaise
1 cup microgreens or sprouts
8 thin red onion rings
1 avocado, thinly sliced
Featured Bread:
What You'll Need To Do:
Marinate the tofu in the coconut aminos for 30-60 minutes.
In a pie plate, mix together the nutritional yeast, onion, garlic, turmeric, salt and pepper.
Press the marinated tofu into the mixture on both sides.
Heat a nonstick skillet over medium-high heat and add the tofu.
Cook on one side for 3 minutes until golden brown, then flip to the other side.
Repeat with the remaining tofu pieces.
Build the breakfast sandwich by layering the avocado, tomato, onion, tofu, vegan cheese, sprouts and vegan mayonnaise on the toasted Stonemill 21 Grains bread.
