Saturday, June 12, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board 2004
2 English muffins buttered and heated through, not toasted
2 soy breakfast sausage patties
4 medium size mushrooms sliced
2 1/4" slices of extra firm tofu
Monterey jack soy cheese
cheddar soy cheese
salt and pepper to taste
The key to this breakfast sandwich is flavoring the tofu. Begin by heating a small fry pan coated with soy spread. Brown the sausage patties on both sides, about 2 minutes per side, and reserve. Add more spread to the pan and sauté the sliced mushrooms until softened.
In the same pan, without removing the mushrooms add 2 slices of tofu and continue to sauté until slightly browned. The pan mushrooms, soy spread and sausage bits infuse the tofu with flavor.
Place a slice of Monterey jack on each piece of tofu and top with a smaller piece of cheddar (the idea is to look like an egg yolk). Cover the pan and turn off the heat to let the cheese melt slightly - about 2 minutes.
Assemble the sandwich by placing a sausage on the pre-heated muffin; top with cooked tofu and cheese slices and 1/2 the sautéed mushrooms. Place the open-faced sandwich in a toaster oven set at 350º for 2-3 minutes. Remove the sandwich, salt and pepper to taste, add some ketchup and top with the remaining muffin halves.