Vegg-Fu Sandwich (Totally Vegetarian and Could Be Vegan)

Submitted by BichonKitchen

"This is my favorite vegetarian breakfast sandwich. In our house its just not a Sunday if it doesn’t start with Vegg-Fu. Note for vegans: Most kosher breads are also vegan (except egg based ones of course.) So assuming you got a good Kosher muffin, except for the MorningStar sausages this is a totally vegan sandwich. Just swap out the sausages with your preferred vegan ones your good to go with a delicious, healthy and fully vegan Vegg-fu sandwich."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 2-4

ingredients

• extra firm tofu (lowest sodium available preferred)
• the vegg vegan egg yolk (No substitutions here)
• vegetarian sausage patties
• vegan cheese (My favorite, Field Roast Chao Vegan Cheese Alternative, it's the best we have found)
• English muffin (I like the Lender's but if you prefer something else it's all good. Kosher is best.)
• nonstick cooking spray
• sausage patty, vegetarian (My favorite, MorningStar Veggie Sausage Patties but vegans will need to substitute their favorite)

directions

1. Slice the tofu block into roughly ¾ inch thick rectangles (i.e. roughly 2”x3”x3/4”) You should get roughly 6 to 8 slices from the block.
2. Remove as much moisture as possible from the tofu slices. Don’t skip this step or you will end up making Vegg paste all around the tofu and nothing on it. I have a good method at the end of this recipe for removing moisture from tofu.
3. Once as dry as possible move to a plate and evenly coat all sides in The Vegg Vegan Egg Yolk. Trust me there is still plenty of moisture to hold the Vegg but not so much to make paste. Dust off the extra and move to the next slice setting them out on a flat surface.
4. Once all slices are fully coated heat the frying pan to medium, maybe medium high, just enough that a spritz of water sizzles for a few seconds before evaporating and not so much that it basically goes immediately to steam. Spray 2 to 4 coated tofu slices lightly on one side with the no-stick spray. Just enough to lightly coat the side, don’t drench them.
5. Place the sprayed slices into the frying pan, spray side down, and let them sizzle. If they don’t sizzle turn the heat up a bit until they do. When the sizzle begins to fade give the top side a quick spray and flip over the slices with the spatula or tongs. Once done your slice should be golden brown on the both sides. If not repeat the process until the desired golden brownness is achieved. Do the same with the remaining slices until all are golden brown. These are now officially Vegg-fu slices!
6. ALTERNATIVE FRYING METHOD: We recently got the Breville Smart Oven Air which has a fantastic air frying feature. We have been air frying the Vegg-Fu ever since with fantastic results. We pretty much do everything exactly the same except for the frying pan is replaced with laying the slices out on the air fryer basket and spraying down both sides of the Veg-Fu slices with the no stick spray. Im still experimenting with temperature and time but so far about 15 minutes on 400° appears to get them lightly crispy and golden brown on the outside and still tender on the inside. If you have an air fryer I highly recommend experimenting with yours for making Vegg-Fu.
7. Fry up your breakfast sausages per the instructions. You can do this while frying the tofu if you are a really good multitasker. Otherwise just set the tofu someplace warm and cover. On top of your hot toaster oven would be a good place. (The air fryer also works great on sausages!).
8. Soooo… at some point in the frying process you should have put the English muffins in to toast. Hope you read ahead and saw this part.
9. Assembly. Once toasted lay out two Vegg-fu slices on the English muffin then a slice of the Chao Vegan Cheese or whatever you prefer then your vegie sausage. Top with the other half of the muffin and let it sit just long enough for the Chao Cheese to soften with the heat.
10. Serve and enjoy a super delicious and very healthy vegetarian McMuf… well you know.
11. ***Removing moisture from tofu: On a cooling rack or other device that will allow drainage, place several layers of cheesecloth or a very clean dishcloth (paper towel in a pinch.) Place the tofu slices evenly spaced on the cloth then another few layers of cloth over them. Cover it all with a cutting board or other flat surface that will cover all the slices then pile on the weight. I use large cans of tomatoes but anything heavy that can evenly disperse the weight across all your tofu slices will be good. The idea here is to squeeze out as much moisture as possible from the tofu. Usually 5 minutes under the press is all that’s needed. The tofu should be mostly dry to the touch when ready.