Breakfast Sandwich

Recipe and Ingredients Recipe and Ingredients

Recipe

• 1 12-ounce package firm Silken Tofu
• 5 tablespoons soy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil (optional)
• ¾ teaspoon salt
• 1 tablespoon tahini, scant
• 1 tablespoon plus 1 teaspoon cornstarch
• 1/8 teaspoon baking powder
• ¼ teaspoon turmeric
• 2 Tbsp. egg replacer
• Oil for pan
• Optional: ½ onion chopped, 2 garlic cloves minced, ½ green pepper or ½ red pepper, zucchini or vegetables of choice

Ingredients for Maple Soy Tofu

• 1 14-ounce block of water-packed tofu, pressed
• 3 tablespoons soy sauce
• 3 tablespoons maple syrup
• English muffins or bread of choice

Directions

1. 1. To make the tofu egg, mix the tofu, soy milk, nutritional yeast, olive oil, salt, tahini, cornstarch, and baking powder in a blender or food processor and blend well. The mixture should be very thick, but still blendable.
   2. Heat a nonstick skillet with a few teaspoons of oil on it.
   3. Pour 1/3 cup of the batter into the hot pan, using a rubber spatula to gently spread batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook tofu egg “pancakes,” stack and set aside.

Maple soy Tofu

1. 1. To make the maple soy tofu, press the moisture from the block of tofu and slice into 10 thick rectangles.
   2. Place all of the cooked tofu back into the hot pan
   3. Add the soy sauce and maple syrup and cook until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside

Assemble Sandwiches:

1. Place the tofu eggs and the maple tofu on the warm biscuits or on toasted English muffins and serve.