Vegan Breakfast Sandwich

Step 1

Place the tofu on its side and cut into four 1/4 - 1/2-inch slices. Cut each slice into a circle using a glass or cookie cutter (you can save the scraps for tofu crumbles). You can also cut the tofu into squares instead - just make sure it fits the muffins or bread you've chosen.

Step 2

In a small shallow bowl (that will fit one tofu circle), add the nutritional yeast, garlic, onion, paprika, turmeric, salt and pepper. Whisk to combine well.

Step 3

Place a piece of tofu into the dry mixture and gently move around to coat well. Flip and repeat on the other side. Repeat with the remaining tofu.

Step 4

Heat a large non-stick skillet over medium heat for a few minutes. Add the oil and wait until it shimmers. Now add the tofu pieces and cook until it's lightly golden and crispy on one side for about 2-3 minutes. Flip the tofu and add a slice of cheese on top of each piece. Cover the pan with a lid to melt the cheese and brown the other side of the tofu for about 2-3 minutes. Remove from heat.

Step 5

Toast the English muffins and butter each slice. If preferred, you can lightly pan-fry the vegan ham or just leave it as is. Top a slice of tomato on a muffin half, then the tofu, then ham, and add hot sauce if preferred. Close together with the other muffin half and serve immediately. Enjoy!