This tofu scramble sandwich recipe is a delicious sandwich that you will find to be as filling as it
is tasty. You won't walk away hungry after making this sandwich your
breakfast of choice! Don't want the bread? This tofu scramble is just as
delicious with or without the bread!
And tofu scramble isn't just for breakfast anymore! You can make this delicious sandwich for lunch or even dinner! Why not? The tempeh bacon and oven roasted tomatoes just push this sandwich to new heights!
So while you may think a sandwich with tofu doesn't sound too filling or satisfying - trust us - this one is all that and more. You're gonna love it!
Tofu Scramble Breakfast Sandwich
with Tempeh Bacon and Oven Roasted Tomatoes
1 (16-oz.) container firm water-packed tofu, drained and pressed
2 tsp. olive oil, plus more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp. nutritional yeast flakes
1/2 tsp. onion powder
1 tsp. turmeric
1 garlic clove, minced
2 Tbsp. wheat-free soy sauce
2 medium tomatoes
Salt and pepper to taste
8 slices of smoked tempeh bacon
8 slices gluten-free bread
How we make it
Place the tofu between two paper towels and press out the water.
Heat the olive oil in a sauté pan and sauté the onion and mushrooms for 3 minutes. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic, and soy sauce. Cook for about 7 minutes, stirring occasionally.
Cut the tomatoes into 1-inch-thick slices, coat with olive oil, season with salt and pepper, and roast in the oven at 350° F for 15 minutes, flipping halfway through the cooking time.
Crisp the “bacon” in a pan. Place two strips on four slices of wheat-free bread and top with a tomato slice and some of the tofu mixture.
Makes 5 sandwiches
Source: The Quantum Wellness Cleanse by Kathy Freston Used by permission.
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