Vegan Portobello Breakfast Sandwich
A delicious, healthy, alternative to egg and cheese breakfast sandwiches
Servings: 2 people
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 3 tbsp soy sauce
- 3 tbsp apple cider vinegar
- 3 tsp miso paste
- 2 tsp black pepper
- 2 portobello mushrooms
- 8 oz firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp turmeric
- 1 tbsp salt preferable black lava salt
- 2 english muffins
- 2 slices vegan cheese
- vegan mayo or spread of your choice
Slice portobello bacon into thin, long strips.
Mix together remaining ingredients and marinate mushroom for at least 2 hours or longer.
Place on metal drying rack on top of baking sheet and bake for approximately 30 minutes or until crispy.
Slice an 8oz piece of tofu square into two halves. Using a round cookie cutter or cup, make two 'egg pucks'.
Fill a pan with about half an inch of water. Add nutritional yeast, turmeric, and salt to the water and let simmer. Add the egg pucks and cook for approximately 15-20 minutes, turning once halfway. Place vegan cheese on top of egg pucks to allow to melt just prior to assembly.
Toast english muffins.
Spread vegan mayo, vegan butter, or your favourite spread on your english muffins.
Place cheesy, tofu egg and portobello bacon between the english muffin and enjoy!