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It’s saucy, it’s smokey, it’s the ALL-DAY Breakfast Sandwich! It might take you the whole day to get through it, too.
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Ingredients

Thick Slab Tofu Belly
  • 1 block tofu sliced 4 thick slices
  • 1 ?4 cup tamari gluten (free – low sodium)
  • 3 TBS olive oil
  • 2 TBS maple syrup
  • 1 tsp granulated onion or garlic
  • 1 ?2 tsp smoked paprika
  • Black pepper to taste
Chickpea Egg Salad
  • 1 can chickpeas drained
  • 3 TBS fresh chopped parsley
  • 2 TBS vegan mayo
  • ½ tsp turmeric
  • ½ tsp black salt
  • Salt kosher to taste
  • Black pepper to taste
Hash Brown
  • 1 Maris Piper grated
  • 1 TBS Oil
  • 1 TBS rice flour or cornflour or potato flour
  • Black pepper
  • Salt to taste

Instructions

LOW & SLOW Thick Slab Tofu Belly:

  • Preheat oven to 180c: In a bowl or jar, whisk or shake together the tamari, maple syrup, granulated onion, paprika, salt, and pepper
  • Place in a small baking dish and pour the marinade over them to cover evenly. Marinade overnight for the best result.
  • Then cover with parchment and Roast for 30 – 45 minutes @180c, remove from oven and let cool. Reheat by pan-searing in a hot skillet before serving.

Chickpea Egg salad:

  • In a large bowl add drained chickpeas and mash with a potato masher.
  • Add in remaining ingredients and gently fold and stir all together.
  • Form into 4 small round patties – warm slightly in the oven or microwave.

Hash Brown

  • Add all ingredients to a bowl and mix.
  • Heat skillet on med-high heat, form in small patties and cook on both sides until golden brown and crispy.
  • Bake in 200c for 10-15 minutes to finish

Assemble:

  • Toast bagel or English muffin
  • Sriracha mayo dressing (optional)
  • Leafy greens for color (optional)
  • Assemble sandwich
  • Have Napkins
  • Eat!
Chickpea Egg salad:Hash BrownAssemble: