Thick slices of smoky, marinated tofu on an English muffin with mashed avocado, a slice of ripe tomato, and a homemade 5-minute vegan egg yolk inspired sauce. The tofu gets more flavourful the longer it marinates. I just keep it marinating in the fridge, so when morning hunger strikes, it's game on!
To prepare the tofu: mix the nutritional yeast, olive oil, soy sauce, water, liquid smoke, Sriracha, and garlic powder together in a large resealable bag or a small casserole dish. Add the tofu pieces and turn them to coat evenly. Let marinate for a minimum of 30 minutes but the longer the better. I like to store my tofu covered the fridge so that I have marinated slices ready to go in the morning. They should keep for about 1 week.
When you are ready to cook the tofu, heat a large skillet or frying pan over medium-high heat. When hot add the tofu slices and any remaining marinade. Cook for about 5 minutes on each side until golden brown. The marinade will get sticky and brown, so just push it onto the tofu with a spatula as this will add even more flavour.
To prepare the vegan breakfast sandwich: take ¼ of the mashed avocado and spread it on the bottom layer of an English muffin. Top the avocado with a slice of tofu, add 1 - 2 tomato slices, drizzle as much or as little Vegan Toast Dipping Sauce as you like, and then add the English muffin top. Repeat with the remaining ingredients to make 4 sandwiches. Enjoy hot. I like serving the remaining Vegan Toast Dipping Sauce on the side for dipping (if there is any left).