Taiwanese Breakfast Sandwich (Dairy & Egg Free)

Ingredients

• 2 slices Sandwich bread
• 4 oz Firm tofu
• 1 tablespoon Soy sauce
• 0.5 teaspoon Rice vinegar
• 0.25 teaspoon Sugar
• 0.5 teaspoon Sesame oil
• 2 tablespoons Pickled mustard greens
• 1 tablespoon Vegan mayonnaise
• to taste Sriracha (optional)

Instructions

1. 1In a small bowl, whisk together the 1 tablespoon soy sauce, 0.5 teaspoon rice vinegar, 0.25 teaspoon sugar, and 0.5 teaspoon sesame oil. Add the 4 oz firm tofu slices to this mixture and let them marinate for at least 10 minutes.
2. 2Place a 10-inch skillet over medium-high heat. Once the skillet is hot, carefully place the marinated tofu slices in the skillet. Cook for 3 to 4 minutes per side, until lightly browned and slightly firm to the touch.
3. 3While the tofu is cooking, spread the 1 tablespoon vegan mayonnaise evenly on the inside of both slices of sandwich bread.
4. 4Place the cooked tofu slices on one of the bread slices. Top the tofu with the 2 tablespoons of pickled mustard greens.
5. 5If you are using sriracha, drizzle a small amount over the pickled mustard greens to your taste.
6. 6Place the second slice of bread on top, mayonnaise-side down, to complete the sandwich. Serve immediately.

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