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!
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
- Heat oil until it is smoking in a non-stick saucepan and fry the tofu on both sides until slightly browned.
- 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.
- 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.
- Place in bread or a bread roll, add any of the options you wish and eat while hot.
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