Quick & Easy Fried Tofu Egg Butty

This is basically a tofu steak, pimped up with a few flavourings. No, it’s not egg, but it tastes pretty good in a breakfast sandwich. Get everything out you need and go for it – you can have it on the table in under 10 minutes!

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Meal

  • breakfasts
  • lunches
  • sides-light-meals-and-salads

Ingredients

  • 1 slice of extra-firm tofu (use regular firm if you can’t get the extra-firm type) – sliced about scant 1cm/¼ inch thick. Use a clean tea towel or kitchen paper to gently squeeze as much of the water out as possible

Paste

  • 1 tbsp oil
  • ¼ tsp Himalayan salt (slightly sulphurous taste so good for vegan eggs)
  • 1/8 tsp mustard powder
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp soya or other plant milk

Optional extras
Vegan mayo; tomato sauce; vegan butter (margarine) – or anything else you fancy. We also like this with sliced avocado or tomatoes

ALL KITTED OUT
Knife, chopping board, kitchen towel, non-stick frying pan, fish slice, small bowl, measuring spoons, teaspoon to mix

Instructions

  1. Heat oil until it is smoking in a non-stick saucepan and fry the tofu on both sides until slightly browned.
  2. Mix together the paste ingredients then coat one side with half the paste. Turn it over gently so the coated side is directly on the heat.
  3. While it’s cooking, do the same with the top side, flipping it over gently. Let each side cook for 2-3 minutes so it’s all well-browned.
  4. Place in bread or a bread roll, add any of the options you wish and eat while hot.
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