Breakfast Sandwiches

Adapted from Vegan Yum Yum

Ingredients

Biscuits

2 1/4 cups all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3 Tbs Earth Balance butter

2 Tbs coconut oil, solid, not melted

1 cup vanilla coconut milk plus 1 tsp apple cider vinegar

Tofu Eggs

1/2 pkg firm tofu, drained

1/2 tsp dijon mustard

1/2 tsp cumin

1 tsp turmeric

1 tsp fresh lemon juice

2 1/2 Tbs soy sauce

2 Tbs nutritional yeast

Maple Tofu Slices

1/2 pkg firm tofu, drained, and cut into 1/2 inch slices

3 Tbs soy sauce

3 Tbs maple syrup

Directions

1. Preheat oven to 475 degrees

2. Mix flour, baking powder, soda, and salt together

3. Cut the butter and coconut oil into small pieces and mix into flour mixture with a fork until crumbly

4. Add milk to the flour mixture and mix until just combined

5. Dump the dough out onto a floured surface and pat or roll into 1-inch thickness

6. Using a biscuit cutter or a glass, cut out circles of dough and place on a parchment-lined baking sheet so that the rounds are touching. Bake for 15 to 20 minutes until golden.

7. While the biscuits are baking, place the tofu slices in a medium hot non-stick pan and cook for 4 minutes on each side until golden.

8. Mix maple syrup and soy sauce together and add to golden tofu, cook for 5 more minutes until the sauce has reduced into the tofu slices.

( Also prepare the tofu eggs while cooking the maple tofu slices)

9. To prepare the tofu eggs, mash the tofu with a fork and add to a non-stick pan on medium heat.

10. Mix in remaining tofu egg ingredients and mix with a fork

11. Cook until the tofu starts to get drier, about 3-5 minutes

12. Assemble sandwich: biscuit, maple tofu slice, and tofu eggs

I recently purchased the Vegan Yum Yum cookbook and this was the first recipe that I wanted to try because the picture looked so good! I made a few variations due to healthier alternatives and what I had on hand. I substituted coconut oil for the shortening in the biscuits, which is a much healthier alternative and they turned out great. I also decided to use coconut milk rather than soy milk. I decided to mash the eggs and I added my own blend of spices. Eric really liked the flavor of the eggs. A great trick that I recently learned is that you can add apple cider vinegar to any milk which turns it into buttermilk, which is perfect because then you don't have to buy a big carton and have a bunch leftover or have to make a special trip to the grocery store. I also increased the amount of maple syrup and soy sauce for the tofu slices, which were my favorite! They had such a great flavor! I will definitely be making this again! I had quite a few extra biscuits, so I threw them in the freezer. I brought one for lunch today and they still taste great!