Dairy-Free Tofu Scramble Muffuletta Breakfast Sandwich

Ingredients

• 1 block Extra-firm tofu (drained and crumbled)
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Black salt (kala namak)
• 0.5 cup Onion (diced)
• 0.5 cup Green bell pepper (diced)
• 1 cup Olive salad
• 4 slices Vegan provolone cheese
• 4 slices Vegan ham
• 4 slices Vegan salami
• 1 Round Muffuletta bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2In a bowl, combine crumbled tofu, nutritional yeast, turmeric powder, and black salt. Mix well.
3. 3Sauté onion and bell pepper until softened. Add the tofu mixture to the pan and cook, stirring frequently, until heated through.
4. 4Slice the muffuletta bread horizontally. Spread olive salad evenly on both halves.
5. 5Layer vegan ham, vegan salami, vegan provolone, and the tofu scramble on the bottom half of the bread.
6. 6Top with the other half of the bread. Slice into wedges to serve.

Substitutions

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