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Brunch Month: Bagel Sandwich
When I was in college and too busy to function, I would pick up a bagel sandwich and a huge iced coffee before heading to campus. I usually studied for exams at the last second, like within the hours before. I would eat half my bagel sandwich while studying and then go take the test and finish the other half between my later classes. I miss being in school and on campus as much as I miss my bagel sandwich routines.
So this recipe is super exciting for me, even though it is very simple, I have my bagel sandwich tradition back but it is even better now because its vegan! I can even make it ahead of time for busy mornings.
Don’t forget to check out my AZ Scramble if this sandwich is too simple for you.
Grab your coffee, here is your shopping list:
- Non-dairy cheese slice
- Salsa (optional)
- Butter (optional)
- Spices for Marinade:
- Nutritional yeast
- Garlic powder
- Onion powder
How to Make:
Make the marinade by mixing together 3 Tablespoons of water with 1/2 teaspoon salt, and 1 teaspoon of each of the following; Nutritional yeast, garlic powder, onion powder, turmeric.
Slice the tofu in to 1/2 inch to 1 inch thick slices. In a normal sized pack of tofu this will give you about three slices. Place each slice into the marinade on it’s own and soak for at least five minutes per side.
Heat up a skillet on medium-low heat. Cook each tofu for at least five minutes per side. You can cook it longer or on a higher heat if you prefer a crispier version.
While cooking the second side of your tofu, add the cheddar cheese non-dairy slice and cover with a lid. Using a lid ensures that the cheese melts on to the tofu slice.
While the second side of the tofu cooks you can prepare the bagel. Spread vegan buttery spread on the bagel (optional) and then place the bagel into a toaster oven or in a regular oven. Cook until crisp or at preferred darkness.
Assemble the sandwich by layering the bagel then tofu and cheese. Add salsa on top of the cheese and then the top of the bagel.
There you have it. A super simple breakfast or brunch sandwich that is vegan and delicious.
You can also make this ahead of time. Simply store the tofu/cheese in its own container and reheat separately from the bagel.
You will likely have enough for three sandwiches using a regular sized tub of tofu.