Tofu 'Egg' Slice Recipe

Whether you prefer not to eat animal products, have certain allergies or simply do not enjoy the taste of eggs, tofu can provide an easy protein boost to the start of your day. Our version of this filling breakfast is seasoned with turmeric, garlic powder, cayenne pepper and cumin, to name a few. Place between two slices of toasted ciabatta bread with your favorite fix-ins and enjoy.

Ingredients

• 10 ounces (284 grams)

  super firm or extra firm tofu (we prefer sprouted.)

• 1/4 cup (60 mL)

  plain non-dairy creamer

• 1/2 teaspoon

  turmeric

• 3/4 teaspoon

  garlic powder, granulated

• 1/4 teaspoon

  cayenne pepper

• 1/4 teaspoon

  cumin

• 1/2 teaspoon

  coconut palm sugar

• 1 teaspoon

  nutritional yeast

• Salt, to taste

• Pepper, to taste

• 1/4 cup (33 grams)

  all purpose flour

• 2 tablespoons

  extra virgin olive oil

Directions

Wrap tofu in paper towels and place between two stacked plates with something weighty on top, like a heavy jar. Set aside for twenty minutes, then unwrap tofu. By now, enough water has been pressed from tofu to move on to the next step.

Cut block of tofu into four equal, thin slices. Set aside.

Place ¼ cup flour on a large plate. Set down close to the stove to make a dredging station. In a shallow baking dish, whisk non-dairy creamer with turmeric, garlic powder, cayenne pepper, cumin, coconut sugar,nutritional yeast, salt and pepper until all ingredients have come together. Set down close to the stove to make a dipping station.

In a large skillet, heat extra virgin olive oil over medium high heat.

In the meantime, dredge tofu slices in flour, covering each side. Gently knock off excess. Dip tofu slices in creamer mixture, allowing excess to drip off, and fry in preheated pan until golden brown on both sides.

These tofu slices are best served on rolls or fresh bread with veganaise or non-dairy cheese slices. Tomato slices and lettuce or sprouts also make a great addition to this dish.