Thursday, April 09, 2009

Tofu Breakfast Sandwich

Psst....hey you. C'mere. Closer, wipe that sleep out of your eyes. Smell that? Mmmmmm.... That's the smell of vegan breakfast heaven. Don't be shy, pull up a seat and dig in!Ok, so it won't be that easy. You'll actually have to prep these babies a day ahead to let them marinade, but I promise they're worth the wait. The pics of them made with whole grain rolls and organic sweet clover sprouts (yum!) are on the other camera, but even just on whole wheat bread with Veganaise, organic avocado and some salt and pepper were just super yummy and a perfect way to start the day!

New York Deli Style Tofu Breakfast Sandwiches (courtesy of VegWeb)

For the marinade:

1 1/2 tablespoon vinegar (any kind but Balsamic)

1/2 tablespoon Dijon mustard (or less, if using ground mustard powder)
3 tablespoons nutritional yeast

1/2 tablespoon turmeric

1/2 teaspoon garlic powder
dash each of salt, pepper, onion powder
enough water to make a marinade/paste that coats the tofu
1 sandwich-sized slab sliced block of extra-firm tofu

*the VegWeb recipe calls for frozen then drained tofu. I tried this originally as it's what I had and was looking for a recipe specifically calling for frozen/drained tofu. Today I had it with tofu that had never been frozen and I gotta say...I liked that MUCH better. I think the trick is to press it for at least thirty min to get out a lot of the moisture.

Press one block of Extra Firm Tofu well, slice into slabs
whichever way you prefer to make sandwiches with. Place in marinade for at least 24 hours, turning once or twice, if you think of it. Heat skillet on Med heat and coat with either cooking spray or a little bit of oil (I use Grapeseed). Brown both sides (I even press the slabs into extra nutritional yeast, because I'm crazy like that). Serve on lightly toasted bread of choice with fixins you love! (I have also baked these on parchment at 375 for about 15 minutes, lightly spraying with oil spray and had perfect results).

I found that simplest is most yummy, just some Veganaise, fresh avocado and sprouts on a whole grain roll was my favorite.
Oh, I also tried this over roasted herbed potatoes, topped with sprouts, with Veg'con cheeze sauce drizzed on top. I must admit, THAT was pretty perfect.

Have fun with it. It's a great way to turn peeps on to tofu as it isn't overpoweringly flavored, and allows the tofu to be tofu and really sing just as it is, texture and all.

In other news, just when I thought that my morning couldn't get better than feasting on the above sandwich, I got a welcome surprise on my blog....a comment from a local legend and all-around amazing human being, Tempeh Jose!

I realize you're not all familiar with who the heck it is I'm referring to. Check him out at He's the local tempeh guru in my neck o' the woods and I'm hoping to test some of his newest creation. I've consumed more than my weight in his existing tempeh and it is such great stuff! It truly won me over when I was just eh about that particular soy product. He supplies the local grocer and tastiest restaurants in town. Such a cool member of our community.
I'm inspired to get some of his tempeh and get back in the kitchen and share it with you here!

Until then, you know I'm gonna do's Taylor, by morning light.