Tofu Breakfast Sandwich

It's like an Egg McMuffin except with no egg.  And no meat.  And no cholesterol!  This is totally my kind of meal right here, though I prefer to have it for lunch instead of breakfast.  I tend to stick to smoothies and oatmeal for breakfast. 

I've been craving this for a few days, but it takes some planning, and I'm still feeling rather scattered after our whirlwind weekend in New York.  While it's very easy to make, you've got to time it right, because the tofu needs to be frozen/thawed/drained, and then it needs to marinate for about eight hours or so.  I suppose you could skip the freezing/thawing step, but I prefer not to.  It gives the tofu a firmer, more toothsome texture.

Do I even need to say that if the tofu doesn't say "non-GMO" on the package, you shouldn't buy it?

This makes enough for two sandwiches.

Tofu (for) Breakfast Sandwich

Ingredients:

for marinade:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons cold water
• 6 tablespoons nutritional yeast
• 1 tablespoon turmeric
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

for sandwich

• 4 rectangle slices from block of extra firm tofu, frozen/thawed/drained
• Breakfast bread of choice (bagel, English muffin, biscuit)
• Extras of choice (breakfast "meats"--this would be a good place to try out the tempeh bacon, tomato slices, avocado slices, mushrooms, cheese, etc.)

Directions:

1.  Mix marinade  ingredients in a small plastic container with a lid.  The consistency should be a pasty liquid.

2.  Add tofu to container, close lid, and shake gently to cover.  Make sure tofu is covered completely, top and bottom.

3.  Refrigerate at least 8 hours.

next morning

1.  Spray non-stick skillet with olive oil and heat over medium heat.

2.  When oil is hot, place tofu in pan along with any non-absorbed marinade.

3.  Fry the first side four to five minutes.

4.  Prepare your breakfast bread in the toaster or toaster oven.

5.  Flip tofu and fry four to five minutes more.  It'd done when both sides are a light golden color.

6.  Remove bread from toaster and add fried tofu and any extras you desire.

I had mine on a whole grain English muffin with provolone, "bacon", and spinach.

Enjoy!

Italian Marinara Seitan on Herbed Ciabatta Rolls

Drew requested that I attempt to make my seitan "lunch meat" in an Italian flavor so that could have a sandwich like the Italian Meatball Sub from Subway.  I'm pretty proud of this actually, because this is only the second recipe I've ever made up completely by myself.  I didn't even wait for it to cool off when it came out of the oven before I tasted it, and I immediately had to text him "I made up something, and it's GOOD!"  I was so excited.  I have a few tweaks already in mind, but for now, this turned out fantastic, so here it is.

Italian Marinara Seitan Lunch "Meat"

Ingredients:

• 1 1/2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• Italian seasoning, to taste.  I used 2 TBSP.
• 1/3 cup marinara sauce + enough cold water to make 3/4 cup
• 4 tsp tomato paste
• 2 tsp olive oil
• 1 TBSP soy sauce
• 2 TBSP cold water

Directions:

1.  Preheat oven to 325°

2.  Mix dry ingredients in a large bowl.  Mix them VERY WELL.

3.  In a liquid measure, measure out 1/3 cup marinara sauce and then add enough cold water to make 3/4 cups.  Mix well.

Apropos nothing, this measuring cup belonged to my grandmother, and I'm inordinately attached to it.  She died when I was 15, and to this day, she remains just about my favorite person ever.  I'm pretty sure that I wouldn't be able to cook without this particular cup!

4.  Place marinara/water mixture into small bowl, and add the rest of the liquid ingredients. Whisk well.

5.  Add wet ingredients to dry ingredients, and mix with hands.

6.  Knead until fully incorporated.  There will be a point where it looks like it's not going to mix.  Keep kneading.  It will mix.

 When you're finished kneading, you will have a very unappetizing looking lump.  Don't worry; it's supposed to look this way.

7.  Roll into a log shape and wrap in two layers of foil, making sure the seam is in a different place both times.

Don't worry about trying to smooth it out and make it even.  It will plump and snap into shape in the oven.  All you need to do is make it vaguely log shaped, and you're good to go.

8.  Twist ends tightly to seal.  It should like like a giant Tootsie Roll.

9.  Bake 90 minutes, rolling log over halfway through.

Though it looks like it, it's not burned on one end.  That's my shadow, because I was ditsy enough to stand in the light while taking the picture.  See how nicely it snapped into shape?  Drew likes this, because it's got the texture of Summer Sausage.  He's all about the texture; there are things that he actually thinks taste good but he can't eat because the texture isn't right.  Woohoo WIN!

Herbed Ciabatta Rolls

Ingredients:

• 1 1/2 cups unbleached white flour
• 1 cup whole wheat flour
• 2 TBSP vital wheat gluten
• 2 1/4 tsp instant dry yeast
• 2 TBSP sugar
• 1 tsp salt
• 1 scant TBSP dried Italian seasoning (or use 1/2 cup fresh herbs)
• 1 cup hot water
• 2 TBSP olive oil

Directions:

1.  In food processor, mix flours, vital wheat gluten, salt, sugar, herbs (either dried or fresh), and yeast.

2.  Transfer dry ingredients to large mixing bowl.

3.  Turn on faucet until water runs as hot as it will get.  Measure 1 cup water and add to dry ingredients.

4.  Knead until blended.

5.  Add olive oil and knead for another three to five minutes until well incorporated.  Yes, the dough is supposed to be very soft and very sticky at this point.

6.  Place dough in a greased bowl, coating all sides.  Cover with plastic wrap and let rise somewhere warm for 20 minutes, until dough has doubled in size.

7.  Punch dough down.

8.  On a well floured surface, portion dough and form into round or oval shapes.  How many you make depends on what you're making.  You should get about 12 dinner sized rolls or 6 sandwich sized rolls.

9. Coat dough with flour and place on a greased cookie sheet.

I made sandwich rolls.  Ciabatta is the perfect bread for something you want to eat with lots of sauce, because it's dry, and all of the nooks and crannies hold the sauce well.  They plumped up to about twice this size after the final rise.

10.  Cover all rolls with plastic wrap and let rise in a warm place until doubled in size, about 40 minutes or so.

11.  Bake for 25 to 30 minutes in 350° oven, until bottoms of rolls are golden and tops are soft.

I mixed up the seitan first and started it baking, and then I started on the rolls.  The timing came out almost perfect, and the rolls were ready to go in when the seitan came out.

Slice the seitan into coins, slice open a roll, add as much lunch meat as you wish, top with soy cheese of choice (or actual cheese if you eat dairy), and add some more marinara sauce.  Pop the whole thing in the microwave for 30 - 40 seconds, and you've got yourself a completely vegan Italian sub!

Enjoy!

Tempeh Bacon

I've got an undying love for tempeh.  I could eat it every single day of my life, and I'm always looking for new ways to prepare it.  Thus the TLT was born!

Tempeh Bacon

Ingredients:

• 1/2 block tempeh
• 2 TBSP maple syrup
• 1 TBSP olive oil
• 1/2 tsp cumin
• dash cayenne
• 1 TBSP liquid smoke
• 1 tsp soy sauce
• 1/2 tsp black pepper
•  Olive oil for pan

Directions:

1. Very thinly slice tempeh
2. Combine all ingredients in a shallow dish
3. Soak tempeh in marinade for 30 minutes
4. Turn sauté pan on high and mist with olive oil
5. Lay tempeh flat on skillet in a single layer
6. Drizzle excess marinade onto skillet
7. Cook for one minute and then flip
8. Cook for another minute until both sides are crisped and brown
9. Cool on parchment paper

Put it on some nice whole grain bread with a fresh tomato and some Romain lettuce, and voilà, a quick, easy, tasty, very healthy lunch option!

Enjoy!