Breakfast Sandwich

The Ultimate Breakfast Sandwich: Italian ‘Faux’sage & Tofu “Eggs”

An upcoming potential venture has had me recipe testing like crazy recently, and unfortunately I just can’t share every recipe on my blog {at least not for now}. However, when this little creation popped out of my kitchen, I knew it was a “must post”. Always curious about the legendary Tofu Omelet from Vegan Brunch by Isa Chandra Moskowitz, I gave it a whirl over this past weekend with my hopes high and my skepticism even higher. I mean really, could silken tofu be transformed into a light, fluffy, eggy concoction?

Tofu "Egg"

Yes! Good Heavens, Yes It Could! {Isa you are my hero}. While Isa mentions the taste isn’t exactly ‘eggs’, the texture is very reminiscent of the real thing, and the taste is great in its own right: a little creamy, a little cheesy. After a stellar test batch, I knew I finally had the perfect filling for a breakfast sandwich.

Inspired by yet another Isa recipe and one of my favorite convenience “mock meats” {these are so handy to have in the fridge for those moments of “I don’t have time to cook” and “I don’t know what to cook”}, I set out to make a gluten free Italian ‘Faux’sage. Spiked with sun-dried tomatoes and fennel seeds the sausage makes savory morning patties, but also works equally well crumbled on top of a pizza or mixed into pasta sauce. And since a meal isn’t complete unless is has contains some green, I steamed kale to tuck under my ‘egg’ and ‘sausage’ delight.

Breakfast Sandwich

 

To Assemble Breakfast Sandwich: Toast 1 whole wheat or gluten free english muffin to desired toasted-ness, and spread with non-hydrogentated buttery spread {if so inclined}. Place steamed chopped greens of choice on one half of muffin, and top with Italian ‘Faux’sage and Tofu “Egg”.

 

Breakfast Sandwich

 

Italian ‘Faux’sage
Makes 6 – 8 patties

Recipe inspired by Isa Chandra’s  Tempeh & White Bean Sausage Patties and Field Roast Italian Sausage Links

8 ounces tempeh, diced into medium sized chunks
1 cup vegetable broth
2 tablespoons tamari or shoyu
1 clove garlic, smashed
1 bay leaf
1/2 cup cooked white beans (cannellini bean or chickpea), about 1/2 can
1 1/2 teaspoon tomato paste
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
1/4 cup shallot, small dice
2 tablespoons garlic, minced
1/4 cup sundried tomatoes, minced
1 tablespoon fresh marjoram or oregano, minced
1 1/2 teaspoon fennel seeds, chopped
1 teaspoon dried sage
1/4 teaspoon red chili flake {optional}
big pinch of salt, to taste

  1. In a small sauce pan, cover diced tempeh with vegetable broth, tamari, and bay leaf, bringing to a boil, reducing to a simmer to let cook for 15 minutes. Drain tempeh, and in a mixing bowl, mash together tempeh, white beans, tomato paste, and dijon mustard. Set aside.
  2. In a large saute pan, heat oil, and saute shallots and garlic together until translucent, about 3 minutes. Add in sun dried tomatoes, herbs, and spices, cooking a minute more. Add in tempeh and bean mixture, and cook until all ingredients are well incorporated and tempeh no longer tastes bitter, about 5 – 8 minutes. Set aside to cool.
  3. Form tempeh mixture into palm-sized patties, about 1/3 cup worth of mixture, and cook on both sides until lightly charred. If you want to cook into crumble “sausage”, skip the forming patty step and simply continue to cook mixture, breaking apart the larger chunks with a wooden spoon, until mixture crumbles and slightly dries out.

 

Breakfast Sandwich

 

Tofu “Egg”
Makes about 8 – 9  three to four inch “eggs”

Adapted from Isa Chandra’s Tofu Omelets

Ripe Tip: See Isa’s original recipe for tips and hints on the cooking method as it’s tricky.

7 ounces silken or soft tofu
1/4 cup chickpea {garbanzo bean} flour
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
1 clove garlic, smashed
1 1/2 teaspoon arrowroot
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon ground black pepper
** 1/4 cup – 1/2 cup water, as needed Ripe Tip: See Isa’s notes about water content in silken vs soft tofu.

  1. In a food processor, combine all ingredient until smooth and no chunks are visible. Add 1/4 cup water if using soft tofu to reach thinner consistency of batter.
  2. Using a large spoon or ladle, pour batter onto a hot non-stick saute pan {Ripe Tip: The batter should spread out on it’s own}, and cook until the top is matte yellow. Flip over and continue to cook on the other side, until golden. {Ripe Tip: These eggs are flimsy. Don’t worry if when you flip it the mixture gets caught on itself. If using for the sandwich recipe, you will fold the “egg” onto itself to fit in the sandwich, and thus perfection is not needed here.}

Breakfast Sandwich

Cappuccino

… and what’s brunch without a soy cappuccino?

4 comments

  1. I made the chickpea/tofu patty tonight (didn’t have time to make sausage) and they were really good. Super easy to make. Thanks for the great recipe!

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