The Best Vegan Breakfast Sandwich

Ingredients for The Best Vegan Breakfast Sandwich

• 1 (450g /450 g) brick medium-firm tofu

• 180ml unsweetened nondairy milk

• 80ml nutritional yeast

• 30g tapioca flour

• 1 cuillère à café de curcuma moulu

• 1 cuillère à café de poudre d'ail

• 1 cuillère à café de poudre d'oignon

• 1 cuillère à café de sel de mer

• 1/2 teaspoons ground pepper

• 2 cuillères à soupe de ciboulette finement hachée

• 45ml vegan butter, for frying

• 5 English muffins, split in half

• 5 tablespoons vegan butter

• 5 vegan cheddar cheese slices

• Cassava Bacon

• 2 vine tomatoes, sliced thick

How to make The Best Vegan Breakfast Sandwich

To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.

Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 80ml the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in colour before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you’ve folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 80ml batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.

When you’re on your last egg patty, set the oven to grill and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the grill for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don’t burn!

Place the bacon strips in the pan once the egg patties are done just to heat through.

To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.