A breakfast sandwich is a beautiful thing. Portable, warm, savoury and nourishing, it’s the perfect way to start a cool autumn day. Of course, sometimes you go grocery shopping hungry and by the time you get home you’re considering eating tofu with Italian dressing to stave off the hangries. Breakfast sandwiches are food for then, too. I pulled these together in 10 minutes flat before unloading the groceries into the fridge. You can make the tofu filling at the beginning of the week, and have warm breakfast sandwiches all week long in the time it takes to toast and English muffin. How good does that sound?
The tofu marinade is deceptively simple. If you’ve never tried broiled tofu, I recommend you do. Almost all the omnis I know prefer their tofu broiled over any other method of preparation. In part, I think it’s because broiling allows the tofu to retain its shape and texture well. Also, I think it absorbs marinade best when cooked in this method, even if it hasn’t been soaking it in long. Broiled tofu is especially nice with a sweet marinade, such as maple-garlic-soy, as the sugars form a sticky coating and char just slightly. In this case, this perfectly savoury blend of nutritional yeast, garlic and tamari soaks into the tofu leaving a distinctly eggy impression, especially with the black salt added at the end. If you don’t like the taste of eggs, which are faintly sulphur-ish in aroma, omit the black salt. You can use this recipe for your rice bowls, sandwiches, vegan benedicts or snacking tofu.
Easy Broiled Breakfast Sandwiches and the Best Tofu Ever
For the Tofu:
1 lb extra firm tofu- choose the most smooth-textured one you can find, avoid crumbly or spongey brands. You want something close to the texture of cooked eggwhite.
1.5 tbsp tamari
1 tbsp apple cider vinegar
1/2 cup strong stock (I used Better Than Bouillon Vegetable)
2 cloves minced garlic
1/2 tsp dried thyme leaves
2 tbsp olive oil or melted Earth Balance (I particularly like the EB with this- if you use hot stock, it will melt the EB)
2 tbsp nutritional yeast
Pepper, to taste
Black salt, sprinkled over to taste
For the Sandwiches:
Whole wheat English muffins
Daiya cheddar or your favourite alternative
Vegenaise or your favourite vegan mayo
Optional: sliced green onion, veggie bacon or zucchini/mushroom slices (broiled alongside the tofu), marmite, ketchup
Prepare tofu marinade. Preheat your broiler. Assuming your tofu is a rectangular prism, cut it in half to make two squares, and cut each square into 1/2-inch slices. Toss together marinade ingredients. Arrange tofu on a nonstick cookie sheet and coat in marinade thoroughly over both sides. Allow to sit as you prep your sandwich ingredients.
Broil tofu and prepare sandwich fillings. Slice your tomatoes, English muffins, and any other vegetables you’re using. Place tofu under the broiler for 2 minutes. All the marinade that was on the tops should be dry and absorbed by now- if not, your broiler may not be hot enough or your tofu may be too far away from it. Baste with marinade, then place back under the broiler for two more minutes, along with the English muffins so they can toast. Baste again, then add Daiya to the top of the tofu. Broil until just melted and the English muffins are toasty.
Assemble sandwiches. Spread mayo on the inside of both sides of the English muffins. Place tomato on one side, and tofu on the other, cheese up. Add any of the extra ingredients you may want, the black salt and the pepper to taste. Squish both sides together. Bon appetite!