Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 English muffins, (sliced in half and toasted (gluten-free if preferred))
  • 1 avocado, (mashed)
  • 1 large tomato, (sliced)
  • 1 recipe Vegan Toast Dipping Sauce, (hot)

Instruction

  • 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. I like to store my tofu covered the fridge so that I have marinated slices ready to go in the morning. They should keep for about 1 week.
  • 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 flavour.
  • 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. I like serving the remaining Vegan Toast Dipping Sauce on the side for dipping (if there is any left).