Open Faced Breakfast Sandwich
This recipes is an open faced breakfast sandwich with spice-rubbed, pan-fried tofu, sauteed kale, and rich avocado on a toasted bagel. Change up the bread if you'd like, but definitely try this alternative and wholesome breakfast.
Recipe inspired by faring well.
-2 bagels, halved and toasted
-4-6 leaves kale, washed and roughly chopped
-1 block tofu
-equal parts garlic powder, chili powder, and orange zest
-white and black sesame seeds
Gently press moisture out of the tofu and cut it into four thin pieces that fit the surface area of the bread. Lightly sprinkle one side with garlic powder, chili powder, cayenne and salt, add zest of an orange and rub all evenly across tofu. In a large frying pan, cook the tofu spice-side down in 1-2 tablespoons of oil, and add rub to the exposed side of the tofu. Flip and cook for a few minutes more, then remove tofu to a paper towel-lined plate.
With the pan still hot and having a little bit of oil left over, saute the kale for a couple minutes to soften. Add a touch of salt.
Assemble the sandwich by topping the toasted bagel half with a layer of kale, one tofu piece and a fourth of an avocado. Finish with one more small pinch of salt and with sesame seeds.
This sandwich makes for a tasty and filling breakfast. The kale, tofu and avocado are creamy, so you don't notice not having a sauce, and the flavor profile from the tofu rub really shines.