BREAKFAST SCRAMBLE SANDWICH
With Renegade Smoky Soppressata
2 Tablespoons Vegan Butter or Olive Oil
14 Ounces Extra-Firm Tofu
2 Tablespoons Nutritional Yeast
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Ground Turmeric
½ Teaspoon Kala Namak or Plain Salt
4 English Muffins, Split and Toasted
2 Cups Fresh Baby Spinach
2 Ripe Avocados, Pitted and Sliced
4 Ounces Renegade Smoky Salami Soppressata, Thinly Sliced
4 Tablespoons Vegan Mayonnaise
1) Place the vegan butter or olive oil in a medium skillet over medium heat. Swirl gently to coat the pan before roughly crumbling the tofu directly into the hot pan. Mix the nutritional yeast, onion powder, garlic powder, turmeric, and kala namak or plain salt together in a small dish before sprinkling the seasonings over the tofu. Stir well to thoroughly coat.
2) Sauté for 6 – 8 minutes, stirring periodically, until hot a slightly dry, but not yet browned. Turn off the heat.
3) To assemble the sandwiches, take one English muffin at a time place ½ cup of spinach on the bottom piece. Top with ½ of a sliced avocado, ¼ of the tofu scramble, and ¼ of the sliced salami. Spread 1 tablespoon of mayo on the top of the muffin before completing the stack. Repeat with the remaining ingredients and serve immediately.
Makes 4 Servings
The scramble can be served as a standard breakfast plate, sans English muffin. Simply mix in the salami and cook for 1 – 2 minutes until hot. Stir in the spinach while the scramble is still hot to lightly wilt the greens. Distribute between four plates and top each with sliced avocado.