What No Chef Ever Taught Me but Should Have

Ingredients

• 2 blocks Firm Tofu (drained, not pressed; each block about 14 oz)
• 0.5 tsp Turmeric Powder (for color and subtle flavor)
• 1 tsp Salt (helps draw water from tofu during poach)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Eggspired Seasoning Blend (store‑bought or homemade (turmeric, black pepper, onion powder, kala namak, garlic granules, cornstarch, smoked paprika))
• 6 tbsp Vegan Mayonnaise (for richer sauce)
• 6 tbsp Cashew Yogurt, Unsweetened Plain (for lighter sauce; brand Forager recommended)
• 6 slices Vegan Cheese Slices (full‑fat, melts well (e.g., Violife cheddar style))
• 6 pieces Gluten‑Free English Muffins (halved; frozen until ready to toast)
• 1 lb Frozen Hash Browns (store‑bought, shredded)
• 2 tbsp High‑Heat Oil (Canola or Vegetable) (for searing tofu; avocado oil optional)
• to taste Sriracha (optional hot sauce for serving)

Instructions

1. Prepare Turmeric Poaching Water

   Fill a medium saucepan with water, bring to a boil, add 0.5 tsp turmeric and 1 tsp salt, stir, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: boiling

2. Poach the Tofu

   Submerge the drained tofu blocks whole in the turmeric water, cover, and let sit for 10 minutes to absorb color and a hint of flavor.

   Time: PT10M

3. Drain and Pat Dry

   Remove tofu from the water, let excess liquid drain, then dab tops and sides with paper towels until mostly dry.

   Time: PT5M

4. Slice Tofu for Sandwiches

   Using a sharp knife, cut each tofu block into ½‑inch thick slices, roughly the size of a sandwich patty (about 3‑4 slices per block).

   Time: PT5M

5. Make the Two Sauces

   In one bowl combine 6 tbsp vegan mayo with 2 tbsp eggspired seasoning; in a second bowl combine 6 tbsp cashew yogurt with 2 tbsp seasoning. Stir until smooth.

   Time: PT5M

6. Preheat Oven

   Set convection oven to 375°F (or 400°F bake if no convection) and allow to fully preheat.

   Time: PT5M

   Temperature: 375°F

7. Coat and Bake Yogurt‑Topped Tofu

   Dip half of the tofu slices into the yogurt‑seasoning mixture, place on a parchment‑lined baking sheet, and bake for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 375°F

8. Sear Mayo‑Coated Tofu

   Heat a skillet over medium‑high, add 2 tbsp oil, then place the remaining tofu slices (coated in mayo‑seasoning) in the pan. Sear 3 minutes per side until browned and crisp.

   Time: PT6M

   Temperature: medium-high

9. Bake Hash Browns

   Spread frozen hash browns on a second baking sheet, drizzle lightly with oil, and bake 12‑15 minutes, turning once, until crisp and golden.

   Time: PT15M

   Temperature: 375°F

10. Toast English Muffins

    Split the gluten‑free English muffins, lightly butter (optional), and griddle face‑down on a hot pan for about 2 minutes until lightly crisp.

    Time: PT5M

    Temperature: medium

11. Assemble the Sandwiches

    On the bottom half of each muffin place a hash brown, a tofu “egg” slice, a vegan cheese slice, and top with the muffin lid. Add a drizzle of Sriracha if desired.

    Time: PT5M

12. Serve or Store

    Enjoy the sandwiches hot, or let them cool and store components separately for meal‑prep.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

4 g