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Abbey Sharp’s Multigrain Sourdough Rye Bread Tofu Breakfast Sandwich
Slow down your mornings with Tofu Breakfast Sandwich. Packed with protein from the seasoned tofu patties and fibre, protein and healthy fats in our Multigrain Sourdough Rye bread.
Preparation time
30 min
Total Time
70 min
Servings
4
Servings
Made with Authentic Sourdough Rye Multigrain Bread
Ingredients
- 8 slices Stonemill® Bakehouse Sourdough Rye Multigrain Bread, toasted
- 8 slices (1/2” thick) Extra Firm Tofu, drained and pressed
- 3 tablespoon (45ml) coconut aminos
- 2 tablespoon (30ml) nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric
- Generous pinches each of salt and pepper
- 2 tablespoon (30ml) extra virgin olive oil
- 8 thin slices red tomato
- 4 thin slices orange vegan cheese
- Vegan mayonnaise
- 1 cup (250ml) microgreens or sprouts
- 8 thin red onion rings
- 1 avocado, thinly sliced
Directions
- 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.
