Breakfast is the most important meal of the day, right? So why not attack the day after having a delicious, comforting sandwich that takes only minutes to make but tastes eerily similar to it’s non-vegan counterpart? I wasn’t born vegan (it’s been less than a year and a half for me), so I had things that I ate on the regular that I don’t often like to talk about. One of my favorite breakfast items used to be a bacon, egg, and cheese sandwich. When I think about it now, that one sandwich probably had at least half of my daily caloric intake, along with a host of other scary stats.
After some discussion in the always-awesome Power to the Veg! Facebook group, it was discovered that Kala Namak, or black salt, has a sulfur taste that is very reminiscent of egg. A few of the group members had bought or received the salt in their swap box, and the pictures and recipes of egg sandwiches started to dominate the feed. If there is one thing that I’ve learned in the past, it’s that when something blows up in Power to the Veg!, you KNOW it’s good!
Everyone has their own version of the egg sandwich, but the ingredients I like to use are: sprouted organic extra firm tofu, LiteLife Smart Bacon veggie protein strips, Daiya provolone slices and Ezekial sprouted sesame bread. All of those things can be purchased at Whole Foods, though I have also seen many of them in mainstream grocery stores like Giant and Acme (that’s such a good sign). I ordered my black salt from Amazon and I was ready to go!
- ½ block of sprouted organic extra firm tofu
- 6 slices of LiteLife Smart Bacon Veggie Protein slices
- 2 slices of Daiya provolone
- 4 pieces of Ezekial sprouted sesame bread
- 1 tsp of olive oil or Earth Balance
- Black salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Heat oil or Earth Balance in a large skillet over medium heat
- Drain and press half a block of tofu, maintaining the shape. Cut the tofu into six small squares, about 1-2 inches thick.
- When the oil is ready, put all 6 squares into the pan, along with 6 slices of veggie bacon. I have a large pan, but you can always use two pans if everything doesn't fit. While everything cooks, season both the tofu and bacon with black pepper. Use the black salt and garlic powder to season the tofu to your taste.
- While everything is in the pan, toast your bread and take the Daiya out of the fridge so that it starts to reach room temperature.
- Once the tofu is browned on one side, flip it and re-season it. The black salt can be on the strong side, so season lightly. Flip the bacon.
- When your toast is done and the tofu is browned on both sides, layer a slice of cheese, 3 slices of bacon and 3 tofu slices per sandwich. I usually cut one of the squares into triangles to make it fit onto the bread a little bit better.
I’ve seen other people use sausage substitutes or different cheeses – it’s completely customizable! There’s also a great recipe in the Betty Goes Vegan cookbook for a sauce to inject inside of the tofu squares to create a yolk taste/feel. Try this sandwich out for a yummy, comforting breakfast without the guilt!
What old favorite have you veganized?