Start your morning off right with this Vegan Breakfast Sandwich. It's hearty, savory & oh-so satisfying!
* Tofu - To start, you will need to press the moisture out of the tofu. Place the tofu block on top of a few paper towels & wrap it up. Then gently press all the sides until most of the moisture comes out. Don't over press. Cut the tofu in half and then cut each half into thirds, this will give you two slices for each sandwich.
*This recipe will make 3 breakfast sandwiches. If you would like to make less, just cut the ingredients in half and store the extra tofu in the fridge in an airtight container for 3-4 days.
Kala Namak (black salt)
It’s an Indian mineral salt that has a very distinct sulfurous smell and taste. It seems to intensify when heated up too. This will add an ‘eggy’ smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once. If you’re not into ‘eggy’ flavor, you can use regular salt.