Name: Tofu Scramble Sandwich with Chipotle Hollanndaise Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: Tempeh Bacon; 1 8oz package of Tempeh, sliced into thin strips; 1/4 cup soy sauce; 2 tbs olive oil; 1 tbs maple syrup; 1 tsp garlic powder; 2 tsp liquid smoke; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp chili powder; Vegan Chipotle Hollandaise Sauce; 1 cup soaked cashews; 3/4 cup non-dairy milk (I use almond milk); 1/4 cup olive oil; juice of 2 limes; 1 tsp turmeric; 2 tsp garlic powder; 2 tbs nutritional yeast; 1 tbs Dijon mustard; 1 tsp each salt and pepper; 2 tbs adobo sauce from canned chipotle peppers; 1 canned chipotle pepper; 1 tsp cayenne pepper; Tofu Scramble; 1 14oz package Extra Firm Tofu; 1 red bell pepper, chopped fine; 1 poblano pepper, chopped fine; 1 white onion, diced; 3 scallions, sliced; 1/2 tsp smoked paprika

Description

Incredibly easy and delicious tofu scramble assembled on a sandwich along with smokey tempeh bacon and rich spicy chipotle hollandaise sauce.

Ingredients

Scale

Tempeh Bacon

1 8oz package of Tempeh, sliced into thin strips

1/4 cup soy sauce

2 tbs olive oil

1 tbs maple syrup

1 tsp garlic powder

2 tsp liquid smoke

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

Vegan Chipotle Hollandaise Sauce

1 cup soaked cashews

3/4 cup non-dairy milk (I use almond milk)

1/4 cup olive oil

juice of 2 limes

1 tsp turmeric

2 tsp garlic powder

2 tbs nutritional yeast

1 tbs Dijon mustard

1 tsp each salt and pepper

2 tbs adobo sauce from canned chipotle peppers

1 canned chipotle pepper

1 tsp cayenne pepper

Tofu Scramble

1 14oz package Extra Firm Tofu

1 red bell pepper, chopped fine

1 poblano pepper, chopped fine

1 white onion, diced

3 scallions, sliced

1/2 tsp smoked paprika

3 cloves garlic

1 tsp cumin

2 tsp turmeric

2 tsp nutritional yeast

1 tsp each salt and pepper

Sandwich Toppings (optional)

wheat or sourdough bread

avocado

sliced tomato

salsa verde

Instructions

To make the tempeh bacon, generally you want to prep it the night before to give it lots of time to marinate but if you don’t have time, let it sit in the fridge for at least 15 minutes before pan frying it. Whisk together in a bowl the soy sauce, olive oil, liquid smoke, maple syrup, smoked paprika, garlic powder, cumin and chili powder. Slice the tempeh into as thin of strips as you can and toss it in the marinade until fully coated. When it’s finished marinating, heat a pan or a skillet and cook on medium high for about three minutes on each side.
Prepare the tofu scramble by place the block of tofu into a medium size bowl and, using a fork or a potato masher if you have one, mash it until it’s broke up into chunks that are about the consistency of scrambled eggs. Then, add in the paprika, cumin, turmeric, nutritional yeast and salt and pepper and toss lightly until it’s fully coated. The turmeric should make it yellow in color.
Next, heat the olive oil in a large pan. Add in the white onion, garlic, red bell peppers and poblano peppers. Cook for about 5-10 minutes until the onions become translucent and the peppers cook down. Add in the tofu and toss to mix all the ingredients together. Cook for 5 more minutes until the tofu is heated all the way through.
To make the Vegan Chipotle Hollandaise Sauce, add all the ingredients to a food processor and mix on high until smooth. If it appears grainy, you might want to add more of the non-dairy milk to make it creamier. Transfer the sauce to a medium sauce pan and heat.
Finally, Assemble the Sandwiches! You can eat this as an open face sandwich with the sauce drizzled on it, or as a full sandwich. Spread salsa on both sides of the bread, then place the avocado and tomato on top of one side. Scoop the tofu scramble on top of it then place the bacon on the very top. Drizzle with the Chipotle sauce and use extra for dipping! Enjoy!