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Abbey Sharp’s 21 Grains Tofu Breakfast Sandwich

Serves: 4

What You'll Need:

  • 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.
  • Top with the other slice.

Featured Bread: