Crystal Margarine Recipes
Prep: 45 mins
Servings: 8 sandwiches
We know that there is rarely a better way to start your morning than with a healthy, and delicious, breakfast sandwich. Served between a toasted English muffin, these patties are exactly what you have been looking for to start your day off right. With fibre-filled black beans, protein-packed tofu, and savoury spices, this Tofu Breakfast Sandwich is sure to hit the spot.
Visit @crystalmargarine on Instagram for more yummy breakfast recipes!
ingredients
Tofu Breakfast Patty
1/2
small white onion, roughly chopped
1/2
small red bell pepper, roughly chopped
1
green onion, roughly chopped
1
large clove garlic
3 tbsp
Crystal Margarine
1 tbsp
all-purpose flour
1 tsp
dried oregano
1 tsp
turmeric
1 tsp
cumin
1/2 tsp
dried chili flakes
350g
firm tofu
1 tbsp
lime juice
1 tbsp
soy sauce
3/4 cup
canned black beans, drained
To Serve
8
English muffins, split and toasted
8
vegan cheese slices
tomato, sliced
mixed greens
avocado, sliced
directions
- Preheat oven to 375℉ (190℃). Line a baking sheet with foil or parchment paper.
- Place the onion, bell pepper, green onion and garlic in the bowl of a food processor fitted with a metal blade; pulse until mixture is finely chopped.
- In a large skillet melt 3 tbsp Crystal Margarine over medium heat. Add the chopped vegetable mixture and sautée until soft, 3 minutes. Stir in the flour, oregano, turmeric, cumin and chili flakes and cook, stirring, 3 minutes. Remove from heat and set aside.
- Place the tofu, lime juice and soy sauce in the bowl of the food processor and pulse until tofu is finely chopped, about 15 times. Add the sautéed vegetables and pulse to combine. Add the black beans and pulse until the beans are roughly chopped.
- Form mixture into 8 equal patties about 3 inches (7.6 centimetres) in diameter. Place on prepared baking sheet and bake for 25 minutes, flipping the patties over halfway through.
- Serve on English muffins and top with cheese slices, tomato, avocado and mixed greens (or any other favourite toppings).
Chef’s Notes:
- The tofu breakfast patties freeze well. Freeze on a baking sheet and transfer to a plastic freezer bag for up to one month. Defrost in microwave on medium heat for a fast and easy breakfast option.
