For a little while, Kaylie and I have been trying to perfect the stacked breakfast, reminiscent of an eggs benedict or florentine. This was one of our successes. Here’s the recipe for the “egg” patties – these work really well in breakfast sandwiches as well.
Tofu “egg” breakfast patties
Drained and pressed extra-firm tofu, sliced into pieces 1/2cm thick and as big across as their destination requires. Heat some veg oil up in a skillet on the stove at medium heat. When the oil is hot, add the tofu patties. Fry til golden-coloured and then flip.
While they’re frying, mix the following up in a small bowl until you’ve made a paste:
1 tbsp mustard – dijon or yellow
1 tbsp miso
1 – 2 tbsp thick coconut cream (it’ll sit on top of your coconut milk)
1 tbsp nutritional yeast
Hot water, as little as necessary to blend these ingredients together
If you’ve made a lot of tofu (usually we only do enough for two people – four to six pieces) you may need to double this recipe. Use your discretion, of course.
Once you’ve flipped the tofu in the pan, spread half of the creamy mixture on the already-fried sides. Once the bottom side has fried, flip the tofu again and spread the newly-cooked sides with the rest of the creamy mixture. Give it a minute, flip the tofu again, give it another minute, and then remove them from the skillet and serve on top of your breakfast sandwich.
Good luck, and any feedback on this recipe would be appreciated. The measurements are approximate and I’m still working on perfecting it.