Sunday Breakfast Sando

I love breakfast! Being vegan it can be hard to go out to breakfast and eat anything interesting. So I try to make vegan versions of some classic restaurant breakfasts. This one is a really filling and healthy way to experience something you would get from your local drive through but 100% better for you and tasting. I think you could morph this sando however you want, if you like soysage instead of faken or some veggies or whatever you like. The real gem in this sando is the tofu and using really good English muffins! I love a great English muffing, something whole wheat or flax, the more nutritious the better. The tofu in this recipe is key, I use nutritional yeast, this looks a lot like fish food but has a really nice cheezy taste to it, you can find it at whole foods (I use it in my mac and cheeze recipe and others on my blog)  I made enough to make 4 sandos so I will make the recipe according to that. They make really good leftovers.
What do you like to eat for breakfast?

Ingredients
4 - English muffins (use something really grainy and good)
4 - 1/2 in slabs of extra firm tofu (cut them off the block into slabs)
1/4 cup soy sauce
1/4 cup nutritional yeast
8 strips of faken bacon
2 tablespoons grapeseed oil
1/2 (or so) Daiya Cheddar shred's
earth balance buttery spread (optional)

Directions

• Cut the tofu into slabs, place the tofu on a plate and pour the soy sauce over them.


• sprinkle the nutritional yeast over the tofu, make sure you get both sides, this will make the soy sauce and nutritional yeast into a paste, coat both sides.
• in a skillet heat 1 tablespoon of the grapeseed oil and begin to brown up the bacon.

• in another skillet heat the other tablespoon of grapeseed oil and bring to medium high heat, when the oil is hot toss in the tofu

• fry the tofu until both sides are golden brown

• brown the faken then transfer to a plate

• toast the English muffins
• now build the sando, earth balance if you want on the English muffin, stack 1 tofu slab, 2 strips of fakon and top with a little Daiya Cheddar.


• Now you nosh