This vegan breakfast sandwich is totally plant-based, oil-free, gluten-free optional and so yummy! It is meat-free, dairy-free, egg-free, and allergen friendly. The perfect healthy alternative to a traditional breakfast sandwich.
Ingredients
1english muffinI used sprouted ezekiel english muffins
tomato slices as little or as much as you'd like
mashed avocado as little or as much as you'd like
salt + pepper to taste
Smokey Maple Tempeh Bacon
5slicestempeh thinly sliced
1tbspcoconut aminos
1tbspmaple syrup
5drops natural liquid smoke
Tofu Egg
1slicetofuabout 1/2 inch thick
1tbsp water
1/4tsp turmeric
salt + pepper to taste
Instructions
Slice your tomato and mash your avocado then set aside.
You can get out two pans to make your tofu egg and tempeh bacon at the same time
To make the tempeh bacon, slice it about 1/8-1/4 of an inch thick. Put your pan on medium heat. Place the tempeh slices in the pan and then add the coconut aminos, maple syrup and liquid smoke. Set simmer in the sauce for about 3 min or until the sauce thickens a bit, then flip over (should only take about 5 minutes to make).
For the tofu egg, cut a slice of tofu about 1/2 of an inch thick, add into a pan that's on medium heat. Add the tablespoon of water and turmeric into a little bowl and mix them together. Then pour half that mixture onto the tofu egg. Cook on that side for about 3 minutes then flip over and add the other half of the turmeric water and cook for another 2-3 minutes.
Toast your english muffin then top it with all of your goodies! I recommend this order - mashed up avocado, tofu egg, tomato slices, tempeh bacon. Add salt and pepper to everything to taste.