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"Egg and sausage" breakfast sandwich
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- 500 g firm tofu, pressed and cut into 4 slices horizontally (approx. 0.5-1 cm thick - see Tips)
- 75 g rolled oats
- ½ red onion (approx. 80 g), cut into quarters
- 1 garlic clove
- 1 apple (approx. 100 g), cored and cut into halves
- 1 tbsp tomato paste
- 1 tbsp tamari, gluten free (see Tips)
- 1 tbsp nutritional yeast (see Tips)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp dried marjoram
- 120 g fresh Swiss brown mushrooms, cut into quarters
- 40 g puffed brown rice
- 1 - 2 tbsp extra virgin olive oil, plus extra for frying
- 10 g extra virgin olive oil
- 150 g water
- ¼ tsp mustard (see Tips)
- 2 tbsp nutritional yeast (see Tips)
- 10 g tapioca starch
- 1 pinch kala namak (black salt) (see Tips)
- 1 - 2 pinches ground black pepper
- 1 - 2 pinches ground turmeric
- 4 English wholemeal muffins, toasted (see Tips)
- 4 slices vegan cheese
- kala namak (black salt), to season
- ground black pepper, to season
- per 1 portion
- 2586.6 kJ / 615.8 kcal
- 32.4 g
- 56.6 g
- 26.5 g
- 15 g