As we mentioned in the chapter intro, Sunday brunch has always been a staple in our house, and we always serve the same things: Tofu Scramble, Tofu “Bacon” and Sweet Potato Hash. But we are always split on how we enjoy our favorite breakfast foods. Half of us are “Team Breakfast Sandwich,” whereas the other half of us enjoy our food as is. So, this recipe is for those who are “Team Breakfast Sandwich.” Here, we serve Tofu Scramble, Tofu “Bacon,” avocado and vegan cheese between slices of buttery, garlicky, crispy bread.
8slicesItalian bread or vegan bread of choice - gluten-free if needed
Garlic Salt or store-bought - as needed
4slicesstore-bought vegan Cheddar cheese - or 1 cup (113 g) Cheddar shreds (or store-bought), divided (nut-free if needed)
2medium-sized ripe avocados - peeled and pitted
1batch Tofu Scramble - gluten-free if needed
8slicesTofu “Bacon” - or prepared store-bought alternative (gluten-free if needed)
Instructions
Butter each slice of bread on one side and sprinkle with your desired amount of garlic salt.
Heat a large, lidded sauté pan over medium-low heat. For each sandwich, place 2 slices of bread on the skillet, butter side down. To 1 bread slice, add a slice of Cheddar cheese or ¼ cup (28 g) of Cheddar shreds; leave the other bread slice plain. Cover and cook for about 5 minutes, until the bottoms are golden brown and the cheese is melted. Remove from the pan.
Place the peeled avocado in a small bowl. Mash lightly with a fork. To the butter-free side of each cheese-free bread slice, add an equal amount of avocado, an equal amount of Tofu Scramble and 2 slices of Tofu “Bacon.” Place a cheese-topped bread slice, melted cheese side down, atop the Tofu “Bacon” to complete each sandwich. Slice each sandwich in half and serve.