Description
A high protein, easy to prep smoky shredded tofu breakfast sandwich. Layered with an herby smashed avocado spread and lots of veggies for a satisfying meal.
Ingredients
- 1lb block super firm tofu
- 1 tbsp cornstarch
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/4 tsp fennel seeds
- 1/4 tsp allspice
- 1/4 tsp white pepper
- 2 tbsp tamari
- 1 tsp liquid smoke, optional
- 1 tbsp avocado oil
- 1 avocado
- 1/4 cup parsley, minced
- 3 tbsp dill, minced
- 3 tbsp chives, minced
- 1 small garlic clove, grated
- Juice and zest of half a lime
- Kosher salt to taste
- 4 English muffins
For assembling: greens like sauteed spinach, pickled onions, and condiments of choice like ketchup or vegan cream cheese
Instructions
- Preheat the oven to 425F. Over a parchment lined baking tray, grate the block of tofu using the largest holes of a box grater.
- Top the shredded tofu with cornstarch, smoked paprika, garlic powder, coriander, fennel seeds, allspice, white pepper, tamari, liquid smoke, and oil. Gently toss the tofu with your hands until completely coated then spread the shreds out in an even single layer on the baking tray. Bake the tofu for 15 minutes, give it a toss using tongs then bake for an additional 10 minutes until golden. Adjust salt to taste then set aside.
- While everything bakes, prepare the herby smashed avocado. Add the avocado to a bowl with the fresh herbs, grated garlic, lime juice and zest, and a generous pinch of salt. Use a fork to evenly mash everything together.
- Spread 2-3 tbsp of the avocado mixture on one half of the English muffin, then top with the shredded tofu and any veggies you like. Spread a different condiment of choice over the remaining half of the English muffin and top it over the sandwich. Repeat to make 4 sandwiches.
- Wrap the sandwiches tightly in parchment paper and foil and refrigerate until ready to enjoy.
Notes
To reheat the sandwich. When ready to enjoy, place the wrapped sandwich in a toaster oven or air fryer at 350F for 5-7 minutes to heat through.
The difference between super firm tofu and extra firm tofu is the level of firmness. Super firm tofu or sometimes labeled high protein tofu is more firm and dense is consistency than extra firm tofu. Typically you can tell it’s super firm tofu if it happens to be wrapped in vacuum sealed packaging. The density makes it best for grating.
Eyeball the herbs. I gave measurements to the herbs, but feel free to measure it using a small handful of each of the fresh ingredients to minimize the need of measuring cups to clean. I do recommend removing woody stems before chopping.
For the sauteed spinach. This is an optional topping, but all I did to make it was add a 5oz container of baby spinach to a pan with touch of oil and a pinch of salt. Cook it over medium low heat until the spinach has wilted.
Change up the veggies. I topped mine with sautéed spinach, but you can top with any vegetables you like. Try with some sliced tomatoes, pickled onions or sliced cucumber.
