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Open-Faced Vegan Breakfast Sandwich | Living Healthy in Seattle

Open-Faced Vegan Breakfast Sandwich

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 discs firm tofu (about 2 1/2-inches across x 1/2-inch thick)
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon ground turmeric
  • Freshly ground black pepper
  • 1 whole grain english muffin (I used Dave's Killer Bread)
  • Vegan butter; enough to spread over both halves of the english muffin
  • 1/2 medium avocado; sliced
  • Fresh lemon juice; for seasoning avocado
  • 2 slices vine tomato
  • Pink sea salt, to taste
  • Hot sauce (optional)

Instructions
 

  • Heat the oil in a medium nonstick skillet over medium heat.
  • Combine the nutritional yeast, turmeric, and black pepper in a small, shallow bowl.
  • Pat the tofu with a paper towel or clean dish towel to remove excess moisture, then add each disc of tofu to the bowl with the nutritional yeast mixture and evenly coat.
  • Fry the tofu in the oil for about 3 minutes on each side, or until light golden brown.
  • Meanwhile toast the english muffin until golden brown.
  • Spread vegan butter on both halves.
  • Top each half with avocado slices.
  • Season the avocado with fresh lemon juice.
  • Top the avocado with a slice of tomato, then season with salt.
  • Finally, top each english muffin half with the cooked tofu.
  • Serve with hot sauce, if you wish.