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Breakfast
Sandwich
-
1 large or 2 small Ciabatta loaves (total length of about 24 inches or 60 cm.)
- 4 tbsp (60 ml) vegetable
oil
- 1 pkg (12
oz or 335 grams) extra firm tofu
- 1/2 tsp (3 ml) each salt, turmeric,
thyme
- freshly
ground pepper
-
1 pkg Yves Veggie Breakfast
Patties
- 1 small onion, thinly sliced
- 3/4 cup (180 ml) chili
sauce
Slice
the ciabatta(s) horizontally and then in half (or quarters) to make four
sandwiches. Lightly toast.
Mash the tofu with a fork or potato masher. Add the
seasonings and mix well.
In 2 tbsp (30 ml) of the vegetable oil, over
low-medium heat, warm the tofu mixture, stirring frequently. In a separate pan
over medium heat, sauté the onion slices for about 2 minutes, then add
the veggie patties and continue cooking until the patties are browned and the
onions softened.
To assemble the sandwiches, spread the tofu mixture on
one side, add the veggie patties (2 per sandwich) and onion slices. Then top
with the chili sauce. You may want to cut each sandwich in half
again.
Serves 4.
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