April 28, 2010
I haven’t had a real deal breakfast sandwich in over ten years. I loathe eggs, so even going somewhere and getting a breakfast sandwich sans meat isn’t really an option. All I am left with is an English muffin topped with cheese. No fun.
I decided to make breakfast sandwiches for me and Mark this morning. I had seen instructions online how people cut tofu in circles and made the “egg” more realistic. I might try that sometime, but today I was low on both time and thawed tofu.
I scrambled up some Soy Boy extra firm tofu with a little red onion, baby spinach, garlic powder, turmeric, cayenne pepper, lime juice, apple cider vinegar, nutritional yeast, sea salt, and ground pepper.
While the tofu was doing its thing, I fried up two patties of Gimme Lean Sausage in a little oil.
Next, I toasted the English muffins and buttered them. By this time, the tofu scramble and the “sausage” were done cooking. I placed the patties on the muffins and topped each with a slice of Cabot American cheese and popped them in the oven to melt.
When they were done, I squirted some organic ketchup on the other half of the muffins and topped the cheese covered sausage patty with some scramble.
Wow. I am so proud of this. This is definitely a success, even if my hands are yellow from the turmeric.
It tasted like a greasy breakfast sandwich should taste like. Mark liked them a lot as well. I am going to take the rest of the scrambled tofu and have it on a spinach salad for lunch.
Have a great day friends and keep cooking!