This is the ultimate veggie breakfast sandwich. A fried tofu egg that pairs deliciously with garlicky lemon basil aioli, crisp lettuce, and juicy summer tomatoes.
These flavors come from one of my first favorite vegetarian restaurants in Bloomington, Indiana, The Owlery. They made the best breakfast sandwich with homemade sausage, but what I remember most about it was the delish lemon garlic aioli. I tapped in basil because it’s summer, and I have a plethora of it. These fresh flavors create a sandwich perfect for any healthy brunch.
I have fun cutting the corners off my tofu and making it look more like a fried egg. I used the corners to soak up the leftover marinade and then cooked it later for a scramble. However, if you aren’t into extra work, these taste just as good when square-shaped.
If you try this recipe, let me know by commenting below or tagging me in your photos on Instagram, @namasteandchow.
Farmhouse Breakfast Sandwich
Ingredients
1 brick tofu, pressed
4 large slices sourdough cut in half (or 8 small to make 4 sandwiches)
1 tomato, sliced
4 slices romaine lettuce
1 avocado, thinly sliced
1/4 red onion, halved and thinly sliced
2 T vegan butter
for the lemon basil aioli:
1/4 c vegan mayo
1/4 c basil
1 T lemon juice
1 clove garlic
for the tofu marinade:
1 T olive oil
1 T water
1/4 tsp turmeric
1 tsp lemon juice
1 Tbs nutritional yeast
1/8 tsp black salt
pepper
Method
1. Cut the pressed tofu brick in half width wise, so you have to slabs. Cut the blocks in half width wise again so you have 4 squares. Leave as is, or cut the edges off to form circles like a fried egg. Save the corners for tofu scramble another morning.
2. To make the marinade, whisk together olive oil, water, turmeric, lemon juice, nutritional yeast, black salt, and pepper.
3. In a shall dish, pour marinade over tofu slices, making sure both sides get good coverage. Set aside.
4. While the tofu marinades, make the aioli. In a food processor, pulse basil and garlic until it’s finely minced. (You can also do this by hand). In a small dish, combine mayo and one tablespoon of lemon juice. Add basil and garlic, then whisk to combine. Set in fridge to chill.
5. In a large skillet, melt vegan better over medium high heat. Add tofu slabs and cook for 4-5 minutes per side, until slightly crisped and golden.
6. Toast bread.
7. To assemble your sandwiches, add a generous slather of aioli to each slice of bread. Layer a tofu egg, tomato, and lettuce.