Tofu Scramble Breakfast Sandwich
4 Martin’s Sandwich Rolls
28 oz Firm Tofu
2 Tablespoon Nutritional Yeast
1 Teaspoon Turmeric
1 1/2 Teaspoon Chili Powder
1 1/2 Teaspoon Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne
2 Tablespoon Olive Oil
¼ Cup Sriracha Mayo
1 Tomato, sliced
2 Avocados, sliced
Butter Lettuce Leaves
Wrap tofu in a towel or paper towel and cover with heavy pan or dish to press out moisture for 30 minutes.
In a large bowl, whisk together yeast, turmeric, chili powder, salt, garlic powder, cumin, and cayenne. Then, crumble tofu into ¼-inch chunks into the bowl. Stir well to coat.
In a pan over medium heat, heat olive oil and add tofu mixture, stirring frequently until warmed and ready to serve.
Meanwhile, spread the inside of each slider roll with sriracha mayonnaise. Then, add a layer of lettuce, scrambled tofu, tomato, and avocado. Add top bun and enjoy.
Learn how to make this recipe in this step-by-step tutorial:
Recipe adapted from https://www.crowdedkitchen.com