Ingredients
- 1 package of water packed soft or firm tofu (not extra firm)
- Sliced bread of choice
- Vegan butter (such as Earth Balance)
- Nutritional yeast
- Follow your heart cheddar cheese, cut into one inch pieces
- Salt, to taste (Kala Namak Black Salt is preferred for its egg-like flavor)
- Pepper, to taste
Optional toppings:
Avocado, sliced
Recipe
- Slice tofu into thirds horizontally – you should end up with three large, thin pieces about the thickness of your bread. Set aside.
- Liberally spread vegan butter on both sides of the bread.
- Use a cookie cutter or small cup to cut a hole in the center of the bread (make sure to save the cut-out piece!)
- Add bread and bread circle to skillet. Do not turn on yet. You can make 2-4 pieces per skillet depending on the size.
- Take the same cutter that you used to cut out the holes from the bread and cut out circles of tofu from the slices and pat dry.
- Inside the hole(s) in the bread, add a small amount of vegan butter, a sprinkle of nutritional yeast, and top with tofu circle(s).
- Don’t forget about the extra circles! Find a space on the skillet for them as well.
- Turn the stove to medium and start to cook.
- While waiting for the first side(s) to cook, add more earth balance and nutritional yeast to the top side(s) of tofu.
- Once the bread is browned on the skillet side, flip over.
- While the second side is cooking, add two squares of vegan cheese, stacked, to the pan and begin to melt. Once the cheese has started to melt, add with a spatula to the top of the tofu.
- Top the yolk(s) with Kala Namak salt and a few grinds of pepper and enjoy with the extra toast circle!
- The leftover tofu can be cooked separately and enjoyed in numerous ways.
