MAKES 2 SANDWICHES
INGREDIENTS 1 block of extra firm tofu 1 pack of shredded hashbrowns 1 tomato ½ red onion 4 pieces bread, your preference 4 pieces of Romaine lettuce 1 oz. Veganaise ½ cup vegan cheese, we recommend FollowYourHeart Cheddar Shreds ½ oz nutritional yeast ½ oz Sriracha ½ oz. oil, something mild Cracked Black Pepper Small dash of white pepper Dash of onion powder ½ oz. liquid aminos 1 tbsp liquid hickory smoke - go easy on this Salt, pepper, and a little cardamom and turmeric if you have it
You'll start by marinating the tofu. Remove from package and squeeze the tofu block over the sink to remove any access water. Then lay in a cloth until marinade is ready. To prepare marinade, simply mix together oil, liquid smoke, aminos, curry power, turmeric, cardamom, and black pepper. It should be a sort-or oily, grainy-looking, dark-colored mixture. Now set aside. Pre-heat the oven to 375 degrees. Bring back your tofu and slice into ¼ inch pieces "hot-dog" or length-wise. Coat both sides of tofu and put in a baking pan. Drizzle remaining marinade over tofu and put in oven to bake for about 20-30 minutes depending on how dry you like your tofu. Next, get a hot skillet going with a drizzle of oil. Add the hash-browns. Flip when the bottom is brown and cook until golden brown. Remove from heat, cover with vegan cheese and bake until cheese it melted. While that's going you'll want to start constructing the sandwich components.
When making the sandwich, you can either a) toast your bread or b) grill it on a skillet. For option b) you'll want to coat the bread in a little vegan butter and grill. When golden brown, remove from heat and slather with Veganaise. Then dust with nutritional yeast. Top with lettuce, tomato, and freshly sliced red onion. Remove the tofu and cheesy hash-browns from the oven and layer on two big slabs of both.
And you're done. A straight-up MEAN breakfast sandwich, here's to hoping you won't be hungry till lunch.