• Preheat the oven to 200°F (90°C).
• Make the fried plantains as directed below. When the fried plantains are cool enough to handle, slice them into bite-size pieces. Transfer the slices to a baking sheet and keep them warm in the oven.
• Place the same pan in which you fried the plantains over medium heat, add the butter, and heat until sizzling. Crumble the tofu into the pan. Sprinkle in the eggy seasoning mix. Stir to evenly distribute the spices.
• Cook the tofu over medium heat for 5 to 7 minutes, stirring occasionally, until slightly browned. As the tofu cooks, feel free to taste and adjust the seasoning. You might want to add a little more salt, pepper, nutritional yeast, or turmeric.
• Once the tofu is as browned as you want it, assemble the sandwiches: Butter the toasted hard dough bread. Take 2 slices of toast and arrange 2 or 3 slices of the fried plantain on each piece of toast. Pile the scrambled eggs on top of the plantains. And if you like, drizzle the sandwiches with a little hot sauce. Then, top each sandwich with another piece of toast.

Fried Plantains

• Peel the plantain and cut the fruit diagonally into slices about 1 inch (2.5 cm) thick. A big plantain should produce about 6 or 7 slices. If you want bold sweetness with a bit of a kick, drizzle 1 teaspoon of habanero honey over the plantains.
• In a medium nonstick pan over medium heat, warm up the oil. Once the oil is good and hot, add the plantain slices. Cook until the edges get a nice brown color, about 2 minutes. Then, flip ’em over, starting with the first one you added to the pan. Repeat this flip-and-cook routine on both sides, cooking for about 2 minutes per side.
• Take the golden, delicious plantains out of the pan and put them on a plate lined with a paper towel to cool and drain any excess oil.

Eggy Seasoning Mix

• In a sealable jar, combine the nutritional yeast, black salt, onion powder, garlic powder, and turmeric and shake well or stir to combine. Store in the pantry until ready to use, or up to 6 months.