Ingredients
2
2 servings
- •1 tablespoon olive oil
- •7 oz tofu
- •2 tablespoons soy sauce, divided
- •½ teaspoon garlic powder, divided
- •¼ teaspoon turmeric, divided
- •¼ cup vegan mayonnaise
- •¼ cup ketchup
- •2 hashbrowns, cooked
- •2 ciabatta rolls
- •sliced tomato, to serve
- •sliced avocado, to serve
Instructions
- Remove tofu from package and drain. Wrap the tofu in paper towels and cover with a couple heavy books. Let sit for 10 to 15 minutes to remove excess water.
- Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
- Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, ¼ teaspoon garlic powder, and ⅛ teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
- When both sides are browned, transfer tofu to plate.
- To make sauce, combine vegan mayo and ketchup in small bowl.
- Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu “eggs” sliced tomato and sliced avocado. Repeat with remaining ingredients.
- Enjoy!
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