Tuesday, February 2, 2016

Toasted Tofu breakfast bagel sandwich!

Every Saturday my husband and I love to start the day with a nice big breakfast. We usually indulge in something we do not have time to make during the week, and a bigger meal that we normally have more as a brunch. We miss having egg bagel sandwiches, so I thought why not try to swap the egg for tofu?

It was a hit!!
This sandwich comes in at about 400 calories(using Dempsters bagels and vegan becel), but feels like comfort food!

Toasted Tofu Breakfast Bagel Sandwich

by Natasha Hurst
Prep Time: 10 min
Cook Time: 10-12 min
Ingredients (2 servings)
  • 2 Dempsters Everything Bagels
  • 2 85g squares of firm, pressed tofu
  • 2 slices of Chao, or other vegan cheese (optional)
  • 2 tsp becel vegan margarine, or 2 Tbsp vegenaise (optional)
  • 1 small tomato, sliced
  • 1/2 small white onion, sliced
  • 1/2 cup cremini mushrooms, washed and sliced
  • 1/2 cup baby spinach leaves
  • Turmeric
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Black Salt (Kala Namak)
  • Sea salt
  • Pepper
  • Spray Oil
Instructions
Place bagels in toaster ready to toast. Do not toast yet!
Place 2 pieces of square tofu patties on a plate. Lightly sprinkle both sides of the tofu with each seasoning.
In a medium frying pan, on med/high heat, saute sliced onions and mushrooms in a small amount of vegetable broth or water, flipping every minute or so. Once the moister in mushrooms has evaporated and mushrooms are starting to brown, and onions are soft and translucent, set to low, just to keep warm.
While that is cooking, in another frying pan sprayed lightly with cooking oil, fry tofu over high heat. You want to get a nice sear on it, but be careful not to burn it. Turn down the heat after it begins to get a golden crust forming. If you want to melt your vegan cheese, add it now and let it sit on top of the tofu on low temperature until melty.
Now toast your bagels.
Spread 1 tsp vegan margarine or 1 Tbsp of vegenaise over each bagel bottom.
Top each bagel bottom with crispy tofu, a slice of vegan cheese, half of the onions and mushrooms, tomato and spinach.

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