Servings: 4 sandwiches
Calories: 415 kcal
For the tofu:
1 block (350g) extra-firm tofu, *pressed for a minimum of 30 minutes, then cut into 4 slices
2 tablespoons nutritional yeast
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon liquid smoke
1 teaspoon Sriracha, or other hot sauce (optional)
1/2 teaspoon garlic powder
For the vegan breakfast sandwich:
4 English muffins, sliced in half and toasted (gluten-free if preferred)
1 avocado, mashed
1 large tomato, sliced
To prepare the tofu: mix the nutritional yeast, olive oil, soy sauce, water, liquid smoke, Sriracha, and garlic powder together in a large resealable bag or a small casserole dish. Add the tofu pieces and turn them to coat evenly. Let marinate for a minimum of 30 minutes but the longer the better.
When you are ready to cook the tofu, heat a large skillet or frying pan over medium-high heat. When hot 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 flavor.
To prepare the vegan breakfast sandwich: take 1/4 of the mashed avocado and spread it on the bottom layer of an English muffin. Top the avocado with a slice of tofu, add 1 - 2 tomato slices, drizzle as much or as little Vegan Toast Dipping Sauce as you like, and then add the English muffin top. Repeat with the remaining ingredients to make 4 sandwiches. Enjoy hot.