ABOUT THE RECIPE:
Just like moms used to make, sans the eggs. I say moms because it turns out that both my mother and my husband’s mother made an egg-based version of this savory breakfast delicacy when we were young. If you try it once, you’ll be hooked!
Makes 6 servings
INGREDIENTS:
6 large slices whole-grain bread (use gluten-free if needed)
1 tablespoon vegan buttery spread, divided, plus more as needed
1 block (14 to 16 ounces) firm or extra-firm regular tofu, drained
½ teaspoon ground turmeric
¼ teaspoon tamari
or coconut aminos
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
½ cup shredded vegan cheese
INSTRUCTIONS:
Put a bread slice on a cutting board. Cut a hole in the center of the bread, (about 3-inches in diameter), using a bread knife or cookie cutter. Repeat with all of the bread slices. (Reserve the bread “middles” to make bread crumbs for another meal.) Spread a bit of vegan buttery spread on each side of the bread. Set 3 bread slices in a very large, nonstick skillet. Turn the heat to medium-low and let the slices begin to brown on one side (for about 2 minutes).
Meanwhile, put the tofu, turmeric, tamari, salt, and pepper in a medium bowl and mash with a potato masher or large fork until it resembles the color and texture of cooked scrambled eggs. Stir in the vegan cheese.
Put a dab of vegan butter in the middle of each bread “hole” in the hot skillet. Scoop up one-sixth of the tofu mixture and press it down into the center of each bread slice in the skillet. Pat down the tofu mixture firmly (with a flat spatula) until the filling becomes compact. Cook for 2 to 3 minutes and then flip. Cover and cook on the other side for 4 to 7 minutes, or until the bread is golden and crispy and the tofu mixture is golden and completely warmed through. (Keep warm in a 300 degree F oven while the other slices cook.) Repeat with the other bread slices. Serve immediately with fresh fruit on the side.