I made my own version an egg sandwich based on an egg benedict recipe from Isa Chandra Moskowitz’ Vegan Brunch cookbook.
Amy’s Egg-free Sandwich
1 pound firm tofu
1 tbsp Bragg’s amino (or soy sauce)
1/2 tsp mustard
1 cup vegetable broth
1 tsp salt (did not have black salt which would be preferable)
1 tbsp white wine vinegar
1 tbsp olive oil, plus more for cooking
1. Combine all the marinade ingredients in a large mixing bowl. Gently press some of the water out of the tofu. Lay the tofu on its narrow side and slice into three pieces lengthwise. So basically you will have three slices that are large, flat rectangles.
2. Marinate the tofu for about an hour or overnight
3. Preheat a cast-iron pan over medium heat, add a thin layer of olive oil (or margarine) and cook on each side till nicely browned, about 15 minutes.
For dinner, I made a whole roasted cauliflower and used this recipe. It smelled divine. I just didn’t care for the almond sauce which turned out way too garlicky. I might just roast a cauliflower another time, or try a different recipe.