Ingredients
The following ingredients have 4 Servings
- 10 oz firm tofu (cut into 6 slices)
- 3 English muffins (sliced in half or 6 slices of bread, gluten-free if needed)
- 1 batch of tempeh bacon
- Kala Namak salt to taste (see notes)
- 1 batch of vegan hollandaise sauce
Instruction
- Cook tofu in a skillet with some oil (optional) over medium-high heat for both sides until golden brown. Set aside.
- Toast the English muffins or the bread slices. I didn't add any fat.
- Top each English muffin half or bread slice with 3-4 slices of tempeh bacon, 1 slice of tofu, add some Kala Namak salt to taste and finally add some vegan hollandaise sauce. Repeat with the rest of the English muffins or bread slices.
- I added some chopped chives on top for garnish, but it's totally optional.
- Serve immediately or keep leftovers separately in sealed containers in the fridge for 4-5 days.
