Tuesday, January 18, 2011

Breakfast Sandwiches from Vegan Yum Yum

I failed miserably in my plan to post whilst in Vegas. What was I thinking? I'll tell you what I was thinking: I was thinking I'd have some spare time to write while Honey was in class. I was wrong. Partially.

I had spare time but I filled it with other things like a little shopping, a little drinking, a lot of eating, a dash of gambling... you get the point; I filled my time with everything but writing.

Now that I'm back though, I wanted to share this delicious post with you. It can be considered a review, of sorts, since the recipe came from the Vegan Yum Yum cookbook.

The Vegan Yum Yum cookbook... one of my favorites, indeed. Lauren Ulm, the author has created some fantastic and fun recipes. And the pictures in the book are straight amazing. Her blog, http://www.veganyumyum.com/ is also lovely and chock full of recipes, some of which are also in the cookbook.

So I ordered the cookbook and of course immediately began tagging the pages that intrigued me. This is one of them. We don't do a lot of 'breakfast', persay, in our house but these little breakfast sandwiches were too fun to pass up.

The biscuits were lovely, light and fluffy; a perfect compliment to the 'meat' of the sandwich. They were also quite simple to make. The maple soy tofu's perfect combination of salty and sweet was the perfect 'fake meat' addition.

On that note I will say this: the tofu 'eggs' are not for the faint of heart. Although delicious, boasting a nutty, earthy flavor, they are a pain in the (pardon my french) ass to make. The cookbook doesn't warn you that preparation of these 'eggs' will most likely lead to a fair amount of cursing, frustration and wasted tofu. And I'm pretty patient in the kitchen. Also, they take a long time to cook so the timing was off, we were all starving and I was drenched in fake egg mixgture. I ended up making one small batch and gave up after that.

Now, that's not to say that you shouldn't try them, because as a whole the sammies are delicious. Yum to the maple soy tofu, the biscuits are fluffy and versatile and if you can get the 'eggs' down right, you sure will impress some people with your fake eggs.

Also? I think the sandwich needs some green: avocado, sprouts, lettuce, anything. Green for the color and green for the crunch. So when you make them, get creative and add some color.

In the end, I did end up changing a few things here and there but all in all, I'd make them again but I sure would be a heck of a lot wiser going into that 'egg' process.

Adapted from Vegan Yum Yum, By Lauren Ulm
Yield: 12 biscuits, 8 sandwiches (biscuits can be used for other fun things)

For the 'eggs':
1 package firm tofu
5 Tablespoons soy milk
2 Tablespoons nutritional yeast
1 Tablespoon olive oil
3/4 teaspoon salt
1 Tablespoon Bragg amino acid
1/2 teaspoon Dijon mustard
1 Tablespoon plus 1 teaspoon cornstarch
1/8 teaspoon baking powder
Extra olive oil for cooking

For the maple soy tofu:
1 block firm pressed tofu
4 Tablespoons Bragg amino acid
4 Tablespoons maple syrup

For the biscuits:

1 cup plain soy milk
1 teaspoon apple cider vinegar
2 1/2 cups unbleached flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 Tablespoons Earth Balance
2 Tablespoons vegan shortening

Note: I changed the order and directions because I found the cookbook's version hard to follow and the timing wasn't correct for me.

Press both tofu blocks (1 for 'eggs' and 1 for maple soy tofu). To press, remove tofu from package and drain all excess water. Wrap each block individually first in a paper towel then wrap that into a dish cloth. Put a heavy pan, like a dutch oven on top and let sit for about 20 minutes.

After 20 minutes, remove tofu and proceed with the following:

For the maple soy tofu: Cut one block of tofu in half then cut each half into about 1/4 inch thick pieces. You should have 8 pieces.

Place pieces in a shallow bowl or pan and add Braggs and maple syrup. Let soak while you prepare your 'eggs' (see below)

For the 'eggs': Combine tofu, soy milk, nutritional yeast, olive oil, salt, tahini, mustard, cornstarch and baking powder in a kitchenaid or other blender type aparatus. Blend until smooth. Note: it will be very thick.

To cook your maple soy tofu: Preheat oven or toaster oven to 475.

Transfer to a small baking sheet lined with tin foil, generously covering each piece with the remaining liquid. Bake in oven for approximately 10-12 minutes then flip each piece and return to oven for another 10-12 minutes. Note: the oven will need to be at 475 for the biscuits too.

For the biscuits: Keep oven at 475 degrees.

In a small bowl, combine soy milk and vinegar then set aside.

In a medium bowl, combine flour, baking powder, soda and salt. Cut in Earth Balance and vegan shortening using a fork or pastry cutter, to create a crumbly mixture.

Add the soy/vinegar mixture to your dry mix and stir until just combined.

Turn the dough out onto a floured surface and press carefully until about 1 inch thick. Using a mason jar ring or biscuit cutter if you're really fancy, cut dough into circles and place on a baking sheet so the biscuits touch each other.

Bake for 12 to 15 minutes until golden brown, then remove.

While your biscuits are baking, cook your 'eggs'.

To cook your eggs: heat a nonstick skillet (use non stick otherwise it will be an even bigger mess) to medium heat with a bit of olive oil. Pour about 1/3 cup of your 'egg' mixture  into the pan.

Using a spatula, carefully spread the mixture over the pan like a thin pancake. It is sticky as all get out so be prepared. Let the mixture cook on one side until brown and rather firm. I found this took forever. About 15 to 20 minutes on med/low heat. I had to reduce the heat to prevent it from burning.

Flip 'eggs' to cook the other side. When done, it is time to prepare your sandwiches.

Cut biscuits in half lengthwise. Top bottom biscuit with a portion of your 'eggs'. On top of that place a piece of the maple soy tofu.

If you are adding green (or another color), add it to the top of your maple soy tofu. Top with the other half of the biscuit. Eat.

As I said, these are truly delicious and definitely impressive. I just want you to know what you're getting into though. If you were to make these for an event, or even a Sunday breakfast, I suggest preparing the biscuits ahead of time, then you can focus on the 'insides' of your sandwiches.


Pressing Tofu


  1. Very cool, I like learning about new things on your blog!

  2. I also made these a while back and yes---the "egg" part is a pain in the ass, which is probably why I haven't made them again. They were tasty though. :)

  3. What kind of skillet did you use? Wondering if cast-iron would make it easier?

  4. Jennifurla... thank you so much! I really appreciate that :)

    Epicurean Vegan... yes! a serious pain. Wow, I'm glad I wasn't the only one! I'd give it a try again too, but wiser this time!

    Meadowlark... I'm not sure about a cast iron pan but it would be worth trying. The 'egg' is so sticky and even with oil it makes a crazy mess. If you try it, let me know how it works!

  5. I made those sandwiches this weekend and really loved them. Since we're two at home, I have plenty to eat this week too. I also had a hard time with the silken tofu eggs, but then I decided to just cook the tofu and not worry too much about what it would look like in the end.
    I added a bit of Nayonaise, but of course it'd great with some greens.




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