Tofu Scramble Breakfast Sandwich

Tofu Scramble Breakfast Sandwich
with Tempeh Bacon and Oven Roasted Tomatoes

Ingredients

1 (16-oz.) container firm water-packed tofu, drained and pressed
2 tsp. olive oil, plus more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp. nutritional yeast flakes
1/2 tsp. onion powder
1 tsp. turmeric
1 garlic clove, minced
2 Tbsp. wheat-free soy sauce
2 medium tomatoes
Salt and pepper to taste
8 slices of smoked tempeh bacon
8 slices gluten-free bread

How we make it

Place the tofu between two paper towels and press out the water.

Heat the olive oil in a sauté pan and sauté the onion and mushrooms for 3 minutes. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic, and soy sauce. Cook for about 7 minutes, stirring occasionally.

Cut the tomatoes into 1-inch-thick slices, coat with olive oil, season with salt and pepper, and roast in the oven at 350° F for 15 minutes, flipping halfway through the cooking time.

Crisp the “bacon” in a pan. Place two strips on four slices of wheat-free bread and top with a tomato slice and some of the tofu mixture.

Makes 5 sandwiches

Source: The Quantum Wellness Cleanse by Kathy Freston

Tofu Scramble Breakfast Sandwich  Made this yesterday. Pretty good. I didn't have tempeh bacon so I used
Morningstar veggie bacon. But I think it was great. Thanks.