breakfast sandwich

Sunday mornings when we are not enjoying our beloved pancakes you will find Justin and I noshing on breakfast sandwiches and home fries with a side of fresh fruit. When Justin became vegan one of the things he missed most was his beloved breakfast sandwich. He hadn't yet started to love tofu "eggs" and daiya - he still isn't head over heels in love with daiya, but he is in love with this breakfast sandwich. It took him 6 months to just to try a bite , the good news is after one bite he was hooked.

When I would make this sandwich for myself, all I'd get from Justin was funny looks, a sniff of my sandwich then a scrunched up nose with a declaration "I could never eat that" - ha! I was determined to get him to at least try it, the real challenge being for him to try it and like it.

Finally, he got curious -he was so terribly missing this beloved breakfast staple that he tried just a bite and you know what -loved it.

For Justin, the closer it resembles the original the better - he doesn't go for the greens or the tomato, just straight up tofu "egg", daiya & Canadian "bacon".

I on the other hand love a fresh element to any meal - just a simple handful of greens makes me smile. 

Here in the Lakes Region we are so incredibly lucky to have a large winter farmers market - embarrassingly, last weekend was my first trip to this market. I could not believe the number of farmers that participate and the variety they are able to produce even in the coldest winter months.

One farmer had an amazing variety of sprouts and micro-greens - once I caught a glimpse of her beautiful organic pea shoots I just couldn't pass them up.

  This is our go to breakfast when we have a crazy day head of us - quick, easy, filling and healthy.

We also enjoy these topped with tempeh bacon, arugula & sauteed peppers. You can get really creative or basic with this type of  breakfast sandwich, all you need is the core tofu "egg" and build from there.

Was there any certain food that you had your mind made up about before trying, but then actually tried it and fell in love with it after the fact?

 Are you a fan of tofu "eggs"?

  Breakfast Sandwich

makes 1 sandwich - easily multiplied

you will need:

(1) Vegan English Muffin - toasted

2 slices of extra firm Tofu - 1/2" thick

1/8 Himalayan Sulfur Salt per slice

1/8 tsp Turmeric per slice

1/4 tsp Nutritional Yeast per slice

2 small slices daiya cheese
 1 slice of Vegan Canadian Bacon (such as Yves)

1 slice tomato

small handful of  pea shoots or other green

dab of vegan butter

assembly:
 slice your tofu 1/2" thick - sprinkle turmeric, salt & nutritional yeast on one side of each half
pre heat a medium frying pan over medium high heat- add butter.
Once butter has melted place tofu in pan- seasoned side down. Sprinkle the remaining seasoning over the unseasoned halves of the tofu.

Cook tofu for 3-5 minutes - or until one side is golden brown.
flip and reduce heat to medium/low - top one half of tofu with daiya. Once golden brown, place the other half of tofu on top of the slice that is topped with daiya.

Place the Canadian Bacon on top of the tofu/daiya stack. Turn off heat and allow the daiya to melt and Canadian bacon to heat through - you can cover frying pan if you so choose.

Once daiya has melted, place tofu egg stack on one half of a toasted English muffin. Top with a slice of tomato*, greens & other half of the English muffin.  

*You can also place the tomato at the bottom  then top with the tofu egg.

Enjoy!