Loaded Breakfast Mmuffin
(Serves 1-6)

1 package of firm or extra firm tofu, drained, rinsed and gently dried
Vegetable oil spray
Turmeric
Black salt** (Kala Namak)
6 Vegan sausage patties (optional)
4-6 slices vegan cheese (optional)
6 whole grain English muffins, sliced and toasted

To prepare:

Cut the tofu into ¼” thick slices lengthwise then in half again. Leave in rectangles or go for a more traditional look by trimming the tofu pieces with a round* cookie cutter or muffin ring.This size and shape are entirely up to you! If you're making fewer than six, just wrap up the remaining tofu and store in the fridge.

Heat a non-stick or well-seasoned skillet over medium-high heat and spray a little oil to coat.

Add the sausage the tofu pieces. Cook for 3-4 minutes. When the tofu is golden on the bottom, flip it. When the other side is golden flip again. Sprinkle the top of the tofu with the black salt and turmeric. Quickly (but gently) flip again to sear the spices. I like to add a little additional turmeric and black salt before topping with my cheese. Turn the tofu and cheese again for just a few seconds to help melt this cheese. This "flip" is optional, but I love the result. Turn off the heat, cover the "egg" and cheese and toast your muffin.

Place the tofu on toasted English muffin and serve as is or with your favorite condiments. This sandwich is even delicious on the go, at room temperature. You can also wrap it in wax or parchment paper and reheat in the microwave.

* If you're cutting your tofu into rounds, you'll have some trim pieces of tofu left over. I will roughly chop those and add them to a preheated lightly oiled skillet. Stir fry until golden. Turn off the heat. Sprinkle generously with turmeric and black salt and toss until all the tofu is evenly coated and golden. Serve immediately or store in a covered container and add to salads or sandwiches as a boiled egg substitute. This tofu will keep for a week.

**Kala namak, is an Indian volcanic rock salt used in Asian countries and cuisines. It's inexpensive and available in Asian markets or online. Kala Namik is typically pink in color and comes in different grades, from coarse to fine. I use fine in my recipes. Black salt contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and "eggy" taste.