Cook tofu in a skillet with some oil (optional) over medium-high heat for both sides until golden brown. Set aside.
Toast the English muffins or the bread slices. I didn’t add any fat.
Top each English muffin half or bread slice with 3-4 slices of tempeh bacon, 1 slice of tofu, add some Kala Namak salt to taste and finally add some vegan hollandaise sauce. Repeat with the rest of the English muffins or bread slices.
I added some chopped chives on top for garnish, but it’s totally optional.
Serve immediately or keep leftovers separately in sealed containers in the fridge for 4-5 days.
I used rye bread as English muffins are hard to find in my area.
Feel free to use my eggplant bacon if you’re looking for a lighter alternative. You could also use store-bought vegan bacon if you want to save some time.
If you can’t find Kala Namak salt, use any other type of salt instead.
Cooking time doesn’t include the time you need to make the tempeh bacon and the sauce.
Add any fresh herb instead of the chives.
The amount of sodium is not accurate as you discard part of the tempeh bacon marinade.