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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.