Vegan Breakfast Sandwich

INGREDIENTS

4 slices extra-firm tofu (approx. 175 grams)

1 tablespoons nutritional yeast

1 tablespoons olive oil

1 tablespoons soy sauce

1 tablespoons water

1⁄2 teaspoon Sriracha

1⁄4 teaspoon garlic powder

For the vegan breakfast sandwich

2 English muffins, sliced in half and toasted

1⁄2 avocado, mashed

1⁄2 large tomato, sliced

Vegan feta cheese to crumble over top (optional)

METHOD

1. Press tofu down for a minimum 30 minutes to release any excess water.

2. To prepare the tofu: mix the nutritional yeast, olive oil, soy sauce, water, Sriracha, and crushed garlic together in a large resealable bag. Add the tofu pieces and coat evenly. Marinade for a minimumof 30 minutes.

3. To cook the tofu, heat a large skillet or frying pan over medium-highheat. Add the tofu slices and any remaining marinade. Cook for about 5 minutes on each side until golden brown. The marinade will get sticky and brown, so just push it onto the tofu with a spatula as this will add even more flavour.

4. To prepare the vegan breakfast sandwich: take 1⁄4 of the mashed avocado and spread it on the bottom half of an English muffin. Top the avocado with a slice of tofu, add 1 - 2 tomato slices and then add the English muffin top.

5. Repeat with the remaining ingredients to make 4 sandwiches.
   

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Calories per serving

cals- 352

fat - 18

carbs - 34

protein - 16

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