A fellow blogger (who has a great film blog, check it out) asked me for a recipe for my egg sandwich. I can’t say no to making one of my favourite dishes, so I complied! Instead of making this the way I usually do, which is on fresh bread with salad and vegan mayo, I actually turned it into more of a breakfast meal with muffins and sautéed spinach. I have used a product here called The Vegg which is a vegan egg yolk and if you can’t get your hands on it, then this dish is still awesome, but if you can I highly recommend it. The flavour is so spot on, your taste buds will be thinking that you’re done with your vegan days!
Makes: Enough for one
- 1/4 pack of firm tofu
- Tumeric
- 2 tablespoons prepared Vegg
- A handful of fresh spinach
- 1/2 avocado
- 1 english muffin
- Salt and pepper
Method:
First, you must drain and press you tofu. See here for the best way to do this, but only press for about 10 minutes, you still want a little bit of moisture to help give it that eggy texture. Now slice the tofu in half lengthways and using a glass, cut two round slices out of the tofu.
Sprinkle each round with a little tumeric and rub in gently.
Now heat some oil in a pan on medium-high and cook the tofu until slightly browned on each side – around 5 minutes each. Just before they are done, add to the pan your washed spinach and allow to wilt.
Toast your muffins and layer the sliced avocado on top, then the spinach and tofu. Carefully carve out a small part of the centre of each tofu round and gently pour in the Vegg yolk, allowing it to cascade over the tofu and spinach, like a good yolk should 🙂
Now finish it off with some salt and pepper and dig in! This is perfect for an easy breakfast or weekend brunch.
An Ode To Mung Beans 
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