Tofu Bacon Breakfast Sandwich

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.

   Start 15-minute timer
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.

   Start 4-minute timer
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.

   Start 3-minute timer
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) / 350°F (180 °C) for approximately 5 minutes, or until heated through.

   Start 5-minute timer