ou like to add! I'm always a fan of a nice juicy tomato on my sandwich, but it's tough to find a good tomato in New England in January!
4 Slices of Toast
1/2 Block of Tofu
8 Slices of Tempeh
1 Tablespoon vegan Worcester sauce (optional)
1 teaspoon burger/steak seasoning (optional)
1/4 teaspoon Pepper
2 Tablespoon Vegg Vegan Egg Yolk
Prep Time: 2 minutes
Cook Time: 5-7 minutes
You can make this dish either using two small saute pans or one large one. If you use one large pan (like I did) separate the tofu and tempeh to opposite sides of the pan.
Crumble the tofu and place in your pan over medium heat. Add the Vegg vegan egg yolk and mix it in well with the tofu. Adding a little water can help with the mixing process, if needed. If you are using only one pan, be careful not to add to much water that it bleeds over to the tempeh side. Add salt and pepper to taste.
Slice the tempeh and add it to the pan with a little bit of water or oil. Sprinkle the vegan Worcester sauce over it. Let it sear for about 2 minutes and then flip it over. If you would like, add some more Worcester sauce or steak seasoning. Jay likes Montreal seasoning, so I used that.
Once the tofu is well mixed and the tempeh has a nice crunchiness to it, add both to your toast and top with whatever toppings you would like - tomato, avocado, greens, vegan cheese, etc. You can melt the cheese by leaving the sandwich on the pan with a lid on - just make sure you don't melt the bottom.
I topped mine with greens and Chao vegan cheese.