This was a fun one to put together! Love my breakfast sandwiches, but as always was very messy.
Toast some english muffins.
Then crumble one block of firm tofu and add some olive oil to your cast iron skillet. Fry and add 3 TBsp nutritional yeast, 1 TBsp cumin, 1 tsp paprika, and 1 tsp garlic powder at the end. Set aside.
In another pan fry seitan slices in some olive oil until brown.
Spread vegan mayo on either side of the english muffin.
First the tofu scramble, then a slice of vegan daiya provolone cheese, then the seitan slice, then some fresh tomato slices, then some butter lettuce, and lastly some avocado slices and hot sauce. Good luck putting that together!
But I was able to use the leftovers to make open face vegan breakfast sandwiches for me for the week!