the starseed journey

When I was little, my all-time favorite breakfast was eggs and bacon on an English muffin, topped off with melted American cheese. I had learned about it at a summer camp where I took a cooking class elective. We were given this little booklet of easy recipes for kids and we learned how to make something new each week. From then on, my mom and I would make this breakfast sandwich together for special occasions and holidays, or she would surprise me on my birthday by making it for breakfast!

When I went vegan, there were a lot of little “traditions” like this I thought I had to cut out. But as I learned more and more about how to make substitutions for non-vegan food, I’ve been able to bring these traditions back into my life in new and exciting ways!

So I give you one of my favorite breakfasts: The Open-faced Vegan Breakfast Sandwich!

It’s extremely easy to make and perfect for special occasions or holidays, like Christmas! Start off Christmas morning with a nice open-faced vegan breakfast sandwich that will fill you up until you’re ready for Christmas dinner.

Open-faced Vegan Breakfast Sandwich

Persons

8

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

• 1 Tempeh Bacon recipe
• 4-5 English Muffins, halfed
• 1 pack of vegan sliced cheddar or American cheese
• 1 medium tofu
• 1 1/4 tsp Black salt (Kala Namak)
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/8 tsp turmeric

Instructions

1. Make one batch of the Tempeh Bacon recipe.
2. Press the tofu for about 15 min.
3. Crumble the tofu into “cubes” about the size of a quarter.*
4. Add olive oil to a cooking pan on medium heat and add in the tofu.
5. Season with all the spices and stir until evenly distributed.
6. Add 2-3 tbsp of water to help ensure the tofu doesn’t become crispy, and cook for about 10 minutes until all the water has soaked in.
7. Set oven to broil and on a baking sheet, assemble your sandwiches.
8. Use one English muffin, 3 tempeh bacon strips, a few spoonfuls of tofu, and one slice of vegan cheese on top.
9. Place the sheet in the oven and broil until the cheese melts*.
10. Eat with a fork and knife, and enjoy!*

Notes

*The tofu will break down more during cooking.

*If you have a fast broiler, consider toasting the English muffins first to make them slightly crispy.

*If you’re planning on saving some leftovers, leave them unassembled. When you’re ready to eat them, heat up the tofu and bacon for less than a minute, assemble, then broil!

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