So, I’ll admit – this may not be the healthiest breakfast ever (I usually start my day with a green smoothie), but once in awhile, like on a holiday weekend, I like to indulge in some treats! Especially DELICIOUS treats. I made this breakfast sandwich over Labor Day weekend and it’s totally amazing – and VEGAN! No animals were harmed in the making of this sandwich, which makes me feel great after visiting the Woodstock Farm Animal Sanctuary this weekend. So let’s get crackin..
2 slices Ezekiel sprouted grain bread
1 slice firm tofu (as thick as you want for a sandwich)
Generous sprinkling of Daiya cheddar cheese
Earth balance buttery spread
2 slices tempeh bacon
1 small tomato
Salt & pepper
Sprinkle of onion powder
Splash of apple cider vinegar (or whatever vinegar you like)
Cook the tofu and tempeh bacon in a pan with the earth balance buttery spread, salt & pepper. Just like a bacon & eggs.
Toast your Ezekiel bread.
While the tofu/tempeh are cooking, make your “ketchup.” Dice up your tomato really small and mash it together with a splash of vinegar and a sprinkle of onion salt.
When the tofu is browned and crispy, put the Daiya cheese on top. Let it get melty.
Put the tofu, tempeh bacon & cheese on your bread.
Spread tomatoes on top.
Voila! Eat up, friends. Happy weekend. <3