THE breakfast sandwich
this is, hands down, my favorite breakfast to make for myself when i want salty instead of sweet. i think there was a period of a week during the winter where i had it every day and tried to convince all my family members to try one. now i’m on a mission to get you to try it!
i think the onions are the most important ingredient, so if you like onions don’t forget them! but if you don’t like them go ahead and leave them out.
*apologies for inadequate pictures on this one*
ground tofu breakfast “meat” (comes in a tube as sausage would)
egg whites or beaters, 1/3 to 1/2 c
1 fat free american cheese single
2 slices rye bread
spray pam in a small nonstick pan and heat over medium heat as you cut your onion into rings about 1 cm thick. use as much or as little onion as you want; i use 1/3 of a small onion.
put the onion in the pan and sprinkle on garlic salt and pepper. turn up the heat and saute until the onion is translucent and starting to sizzle/brown.
add your tofu. it will be a little sticky when ‘raw,’ but it doesn’t matter the shape it is when it goes in the pan. once it starts to cook you can crumble it with your spatula. i use about a palm sized serving of the tofu.
once you’ve been able to crumble the tofu slightly, add 1/4 c broth to the pan. make sure your heat is still on high; our goal is to have the liquid evaporate but infuse the tofu with the broth’s flavor. as it does its thing, keep moving the tofu and onions around/pressing down with your spatula so that everything gets browned.
when all the liquid has cooked away, disperse the tofu crumbles evenly throughout the pan and sprinkle on a little more garlic salt (unless you got a little overzealous on the onions during the first round) as well as a pinch of brown sugar. this really contributes to the flavor of the tofu and works well with the rye. if you’re overly skeptical of adding sugar, add a little more pepper instead.
pour in the egg. cook the egg as you would an omelet, circling the pan around to get the raw bits to contact the heat without breaking up the egg. as it cooks, fold the rounded portions over slightly to make it a rectangle instead of a circle. then flip it to the other side.
turn your heat down slightly; the pan is probably storing more than enough heat by now. as you let the second side of the egg brown, spread your butter/margarine on one side of each slice of rye. the buttered sides are the outside of the sandwich.
lift the egg with your spatula and place a piece of bread in the pan, butter side contacting the pan. set the egg down on top. place your slice of cheese over the egg and then add the second piece of bread, butter side up.
put a lid on the pan and let it sit over medium heat so the bread toasts and the cheese melts. this should take about 2 minutes. flip to the other side and let it brown as well.
feel the immense satisfaction of eating—or serving—your delicious, buttery brown creation!
posted especially for katey :)