Vegan Breakfast Sandwich

Instructions

1. Step 1

   Pat the drained tofu dry and cut it into four equal slabs.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board

2. Step 2

   Mix the nutritional yeast, turmeric, kala namak, and black pepper in a small bowl.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 1.5 gr Ground Turmeric, 3.0 gr Kala Namak, 10.0 gr Nutritional Yeast

   Cookware: small bowl

3. Step 3

   Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the tofu, sprinkle it evenly with the seasoning mixture, and cook for about 4 minutes per side until golden.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, spatula

4. Step 4

   Place one vegan cheese slice on each tofu slab. Cover the skillet and cook over low heat until the cheese softens.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Vegan Cheese

   Cookware: large skillet, skillet lid

5. Step 5

   Transfer the tofu from the skillet. Add the remaining 1 tbsp (15 ml) olive oil and the spinach, then cook over medium heat until just wilted.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 60.0 gr Spinach

   Cookware: large skillet, spatula

6. Step 6

   Toast the split English muffins until lightly crisp.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece English Muffin

   Cookware: toaster

7. Step 7

   Layer the wilted spinach, cheese-topped tofu, avocado, and hot sauce between the toasted muffin halves. Serve immediately.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Avocado, 15.0 ml Hot Sauce