Description
Tofu Protein Breakfast Sandwich with “eggy” pan-fried tofu stacked on toasted sourdough bread with greens, avocado, tomato, and hummus.
Ingredients
“Eggy” Tofu
- 1 16-oz. package extra-firm tofu, drained
- 1 TBSP Tamari lite
- 2 TBSP nutritional yeast
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp curry powder
- 1 tsp avocado oil
For the sandwich
- 8 slices of sourdough bread, toasted
- Avocado, sliced
- Tomato, sliced
- Spinach
- Hummus (store bought or homemade)
Instructions
- Slice the tofu into six rectangles and set aside. Add the Tamari Lite to a baking dish or large rectangular dish and sprinkle on the nutritional yeast, cumin, garlic powder, turmeric, and curry powder. Use a brush or spoon to mix everything together to form a paste. Add the tofu rectangles to the paste and use a culinary brush or spoon to brush the tofu with the marinade, flipping side to ensure they are evenly coated.
- Allow the tofu to marinade while you heat the pan. Heat a large pan on the stovetop over medium high with a drizzle of avocado oil. Once the pan is warm, add in the tofu rectangles to the pan, moving them around to ensure the bottom is coated with oil. If there is any marinade left in the bowl, brush it onto the top of the tofu slices.
- Heat the tofu rectangles for 5-8 minutes on each, or until golden brown on both sides.
- Transfer the pan-fried tofu to a plate to cool, then refrigerate in an airtight container until ready to use.
- The next morning, make your tofu protein breakfast sandwich. Assemble the toasted bread smashed with avocado, 1-2 slices of tofu, spinach, and hummus. I like to put avocado on the bottom toast and hummus on the top toast to allow the contents something to stick to. Smash the bread together and enjoy your tofu protein breakfast sandwich.
- Store the leftover “eggy” tofu in an airtight container in the refrigerator for up to one week. Store sandwich ingredients in the refrigerator separately and assemble just before serving.
Notes
Tofu recipe adapted from The No Meat Athlete Cookbook
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Breakfast, Sandwich, Meal Prep
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free