Jan 28 2015

Apple & Tofu Breakfast Bagel

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Inspired by the Self Defense Family Tumblr and the curfuffle over a vegan breakfast sandwich where a bunch of folks got irate that “vegan” was prefixed before “breakfast sandwich” I bring you my favorite breakfast sandwich/bagel I’ve created. This has it all…syrup, apples, tofu, hashbrowns, Sriracha, avocado, onion all on a delicious bagel. If you haven’t already then listen to the interview I did with Patrick of Self Defense Family/Drug Church while you bang this thing out in the kitchen!

This recipe is crazy flexible and the hardest part is getting the hashbrown right, but you’ll get it, I have faith. The black salt (or kala namak) is totally optional. It’s going to add an eggy flavor to the tofu.

Total Time to Prepare: 20 minutesCooking Time: 13 minutesServes: 2

Ingredients

  • 2 slices extra firm tofu
  • 1 yukon gold potato
  • 1/2 pink lady apple
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch black salt (kala namak)
  • 2 tsp maple syrup
  • 2 tsp Sriracha
  • 1 thin slice purple onion
  • 1/2 avocado
  • 2 bagels

Directions

  1. Prepare a cast iron skillet with about a tablespoon of oil. Something that can handle high heat. I prefer grapeseed oil. Turn this on a medium-lo heat. I use number 4.
  2. Take a vegetable peeler to your potato and just slice it all up. You can also use a mandoline but make sure you slice it thin. We just want to get the potato into as many thin slices as possible.
  3. Line the thin slices of potato up in a nice mounded row. Start at the left side and cut rapidly toward the right with as small of a space in between each slice as you can get.
  4. Regroup the sliced potatoes and repeat the same slicing procedure in the step above but do it a different angle, maybe turn your knife 45ยบ instead of totally perpendicular to the potatoes. We just want to get a nice, thin, small chunk of potatoes. Visualize a tater tot, or a commercial hashbown. When you've got it that small, good, we can cook it!
  5. Apply some salt and pepper to this cut up potato mixture. Mix it in nicely.
  6. Now separate the potato mixture into two even parts and place them in the hot cast iron pan. Using a metal spatula you can now shape them into circles and flatten them out.
  7. Let the potatoes just sit and cook for about 3-5 minutes. Prepare the tofu.
  8. You'll want two square, moderately thick slices of tofu. I cut out about a 3/4 section of a 14oz package then make my square slices from that.
  9. Apply a thin layer of salt, pepper, turmeric and the black salt if you've got it.
  10. Now you should be good to flip the hashbrowns and let them cook for another 3-5 minutes until golden brown on the other side. Reform the shape if needed.
  11. In the meantime, split your bagels and avocado in half. Apply about a teaspoon of maple syrup and Sriracha to the bottom halves. You know to add more of whatever you like, right? Take 1/4 of the avocado and spread it on the bottom as well.
  12. If you haven't yet, now's a good time to slice that half of an apple (as best you can) into 8 pieces. Slice off a little onion while you're at it.
  13. Hashbrowns should be done now! Lay those on top of the maple syrup, Sriracha, avocado business.
  14. Throw your tofu (seasoned side down) into the skillet. Apply another thin layer of salt, pepper, turmeric and black salt to the naked side. Also go ahead and add your apple slices into the skillet. Let this all sit for about 3 minutes then flip and let sit for another 3 minutes.
  15. Now layer your tofu atop the hashbrowns, the apples, then the onion. Put the top on your bagel, turn the heat off (cast iron really is just the best b/c now you're gonna use that built up heat...) and place your bagels in the skillet. You can kind of press down on them a bit if you want. Let them sit for a minute or two then flip to the opposite side and repeat this toasting.
  16. Now eat!