• Soyfoodscouncil

Tofu Breakfast Sandwich




1-12 ounce medium firm Tofu, drained

1/3 cup soymilk

2 tablespoon nutritional yeast

2 tablespoon tapioca or chick pea flour

1/4 teaspoon turmeric

1/2 teaspoon garlic

1 pinch black pepper

1 pinch salt

5 English muffins

10-15 fresh spinach leaves

5 Tomato slices


Combine the first 8 ingredients in a blender until smooth. Heat a small fry pan over medium heat, spray with a small amount of oil. Spoon 1/4 cup batter into the pan. Let it cook on one side, about 3 minutes then flip and cook for about 3 minutes more.

Toast an English muffin, spread both sides with melted cheeze sauce (recipe below), add the patty, top with fresh spinach and sliced tomato.

Recipe will make 5 patties that can be stored in the fridge for a week or even frozen for longer. To use just re-heat on griddle or in lightly oiled fry pan.


CHEEZE SAUCE

½ cup water

1 cup peeled/diced sweet potatoes

½ cup chopped onion

¼ cup plain soymilk

1-12 ounce package Soft Silken Tofu, drained

½ cup raw cashews (cover with water and soak for at least 2 hours - drain off water before using)

6 tablespoons nutritional yeast flakes

1 tablespoon garlic powder

1 teaspoon salt

¼ teaspoon turmeric powder

1 pinch black pepper

1 pinch smoked paprika

In a medium saucepan, add first 3 ingredients, bring to boil. Reduce to simmer, add remaining ingredients stirring until incorporated. Transfer to blender, blend until smooth be careful with hot liquid. Will make approximately 1 1/2 - 2 quarts of Cheeze sauce that can be stored for a week in the fridge or in the freezer for even longer.


Kerri Rush, Fresh Café and Market. 12493 University Ave. Clive. IA 515-221-2700 & 515.440.4700

1 view

© 2019 by R&C. Proudly created with Wix.com