Vegan Breakfast Sammy

Ingredients:
3 thin slices of tofu that has been pressed
1 tablespoon Vegan Eggy Mix
1 tablespoon canola oil
1/4 teaspoon Dijon mustard (if ground mustard was not included in the eggy mix)
1/4 teaspoon kala namak black salt
2 thin slices of sourdough bread
1 slice of vegan cheese—we like Chao Creamy Original
Vegan bacon bits

Directions:
Mix vegan eggy mix with canola oil. If you did not include the ground mustard in the vegan eggy mix, add the Dijon mustard and combine. Place the tofu slices in the mix and coat.

Heat a cast iron pan over medium to high heat. When the pan is hot, place the tofu slices and cook until crisp, flipping every few minutes. Just before the tofu is finished, sprinkle 1/4 teaspoon kala namak black salt on the tofu.

While the tofu is cooking, toast the sourdough bread.

Place a piece of tofu on the toasted bread, then half of the cheese slice, sprinkle with bacon bits, place the next piece of tofu, the other half of the cheese, some more bacon bits and then finally the last piece of tofu and the sourdough bread.

Enjoy!

Vegan Eggy Mix

Ingredients
1 cup nutritional yeast
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons turmeric
2 tablespoons ground mustard (or leave this out and use 1 teaspoon fresh Dijon in prep)
4 tablespoons granulated garlic
4 tablespoons granulated onion

Mix all of this in a jar, store and use as needed.

Uses
Use 4 tablespoons with a 14-16 ounce block of tofu for tofu scramble. If you did not use ground mustard in the mix, you will add 1 teaspoon fresh Dijon. You will also add 1 teaspoon of kala namak black salt, just before the dish is complete.

OR

Use 1 tablespoon per eggy sandwich. If you did not use ground mustard in the mix, you will add 1/4 teaspoon fresh Dijon. You will also add 1/4 teaspoon of kala namak black salt, just before the dish is complete.

Tofu Scramble

Ingredients:

1 tablespoon olive oil or other mildly flavored oil
1 yellow onion, chopped
1 pepper, chopped (any type you like, including jarred roasted peppers)
2 cloves minced garlic
1 14 ounce package of firm or extra firm organic tofu, pressed to remove the water
4 tablespoons of Vegan Egg Mix + 1 teaspoon Dijon mustard if ground mustard was omitted from the mix
1 teaspoon kala namak black salt

Directions:

Heat oil in a skillet over medium heat (I use cast iron). Add onion and pepper and saute until the onion is translucent and the pepper has softened. Add the garlic and cook for 30 seconds until fragrant. With your hands, crumble the tofu into the pan. Add the remaining ingredients, except kala namak black salt, and stir to combine. Cook for 10-15 minutes, stirring occasionally, until the tofu starts to crisp and brown. Add the kala namak black salt, stir, and cook for another minute.

Notes:

Black salt is also called kala namak and can be found on Amazon or in an Indian grocery store. It has a sulfur smell and taste. 

Tempeh "Bacon"

Ingredients:

1 package of tempeh
1 tablespoons tamari
1 teaspoon minced garlic
2 teaspoons liquid smoke
2 tablespoons maple syrup or agave
1 tablespoon onion granules
Peanut oil for frying

Directions:

Place some water in a pot and insert a steamer basket—the water line should be below the steamer basket. Bring the water to a boil, and place the tempeh in the steamer basket. Cover and steam for 5 to 10 minutes.

While the tempeh is steaming, combine the remaining ingredients in a medium bowl

When the tempeh is finished steaming, remove from the steamer basket and cut into very thin slices. Place the pieces in the bowl with the marinade and mix well. Allow to marinate for 30 minutes or longer.

Heat a skillet over medium heat. Add peanut oil to cover the bottom of the pan. Add the tempeh and cook on each side for a few minutes until crisp.

Overnight Oats

Ingredients:

Oatmeal:

1/3 cup oats (use quick or steel cut)
1 cup non-dairy milk (almond, hemp, flax, soy)
2 tablespoons chia seeds or ground flax seeds
1 ripe banana mashed
1 teaspoon sweetener (optional—agave, coconut sugar, maple sugar)
1/2 teaspoon vanilla extract

Toppings:

Fresh berries
Peaches
Peanut butter
Maple syrup
Chopped nuts

Directions:

Combine all oatmeal ingredients in a jar, cover and place in the refrigerator overnight. In the morning stir, heat if desired and add whatever topping you desire.