First of all, I want to thank you for all of your kind words after yesterday’s post. It means the world to me! But on to the recipe…
In case you couldn’t tell from yesterday’s post, I’m on a guacamole kick. So when the opportunity came up to go out for mexican food last night and get a huge bowl of the good stuff, I couldn’t refuse.
Of course, with that huge portion of guacamole came margaritas… 😉
So this morning, I needed some serious recovery fuel, and what better breakfast than a breakfast sandwich?
Recovery Breakfast Sandwich
1 English Muffin or Sandwich Roll
A 1/4 Inch Thick Strip of Tofu, Sized For the Roll you have
1/4 tsp Garlic Powder
1/4 tsp Thyme
Pinch of Salt
1 Tbsp Canola Oil
1 Slice Tomato
1 Slice Red Onion
1 Tbsp Veganaise
Extra Virgin Olive Oil
Press the slice of tofu in a towel for fifteen minutes.
Put the canola oil in a shallow bowl and coat the tofu with it. Preheat a frying pan with the olive oil and once hot, add garlic powder, thyme, and salt to one side of the tofu.
Place the coated side down in the pan and coat the other side with the spices and salt. Cook on medium-high heat for 5-7 minutes, until bottom edge is slightly browned. Flip and cook for another 5 minutes on the other side.
On the roll or english muffin, slather one side with veganaise and add sliced tomato and onion. Place cooked tofu on the sandwich and enjoy 🙂
Serve with juice and fruit!