Tofu Egg Squares. Pop a slab on an English muffin sometime.
Blend:
1 block medium tofu (I used Rooster)
1/2 cup flour
1/2 tsp onion powder
1/4 cup nutritional yeast
1 tbsp cornstarch
1/4 tsp kala namak (black salt)
1/4 tsp fine sea salt
1/4 tsp turmeric
1/4 tsp baking powder
1/2 cup water
Stir in:
1/2 cup bean curd sheets (I use this brand, crumbled soaked and pressed)
1/4 cup green onion
1/4 cup bac’n bits (I love Brother Sprouts, and they’re Canadian!)
Optional: 1/4 cup vegan cheese shreds
Preheat your oven to 350F. Line an 8 or 9in baking pan with two overlapping sheets of parchment paper.
Bake for 35 min. Let ‘em cool at least an hour before removing from the dish, flipping onto a cutting board and sliding the parchment papers off. Cut into 9 (or 6, if you want some bits around the edges of your breakfast sandwich). Wrap individually, or in an airtight container for the week. Microwave or pan fry for a few minutes per side.
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