Tofu Bacon Breakfast Sandwich

Ingredients

• 12 English muffins (Split open; use vegan muffins if needed)
• 1.5 kg Extra-firm tofu (Pressed and sliced thinly)
• 120 ml Soy sauce (For the tofu bacon marinade)
• 60 ml Maple syrup (For the tofu bacon marinade)
• 2 tbsp Liquid smoke (For smoky flavor)
• 2 tbsp Smoked paprika (For the tofu bacon marinade)
• 2 tbsp Olive oil (For cooking the tofu and omelettes)
• 600 g Chickpea flour (For the chickpea omelettes)
• 720 ml Water (Add gradually to the chickpea flour)
• 60 g Nutritional yeast (For savory, cheesy flavor in the omelette)
• 2 tsp Garlic powder (For the chickpea omelette)
• 1 tsp Ground turmeric (Optional, for color)
• 2 tsp Black salt (Optional; gives the omelette an eggy flavor)
• 1 tsp Black pepper (Or to taste)
• Salt (To taste; reduce if using salted soy sauce and black salt)

Steps

1. 1

   Press the tofu for at least 15 minutes to remove excess moisture. Slice it as thinly as possible, keeping the slices intact so they resemble bacon.

2. 2

   Whisk the soy sauce, maple syrup, liquid smoke, smoked paprika, and olive oil in a shallow dish. Add the tofu slices and turn them gently to coat. Let them marinate while preparing the omelette batter.

3. 3

   Whisk the chickpea flour, water, nutritional yeast, garlic powder, turmeric, black salt, black pepper, and a little salt, if needed, until smooth. The batter should be pourable, similar to a thin pancake batter.

4. 4

   Heat a large nonstick skillet or griddle over medium heat. Cook the marinated tofu slices in batches, adding a little oil if the pan is dry, until browned and lightly crisp at the edges, about 3 to 4 minutes per side. Transfer the tofu to a plate.

5. 5

   Wipe out the skillet if necessary and lightly oil it. Pour in enough chickpea batter to make a thin round omelette, spreading it with the back of a spoon if needed.

6. 6

   Cook each chickpea omelette over medium heat until the surface looks set and the underside is golden, about 2 to 3 minutes. Flip carefully and cook the second side for about 1 minute. Repeat until all the batter is used, making 12 portions.

7. 7

   Split the English muffins and toast them until warm and lightly crisp. Place one chickpea omelette portion and several pieces of tofu bacon inside each muffin.

8. 8

   Serve immediately, or cool the assembled sandwiches completely before wrapping individually and freezing. Reheat a frozen sandwich in an air fryer at about 180°C / 350°F for approximately 5 minutes, or until heated through.

Notes

The source states that the sandwiches reheat in about 5 minutes in an air fryer and freeze well. Exact ingredient quantities and full method were unavailable because the recipe page is members-only; the ingredient amounts and detailed method above are practical estimates based on the description and stated yield.

Nutrition per serving

• breakfast
• sandwich
• vegan
• high-protein
• make-ahead
• freezer-friendly
• air-fryer
• batch cooking