A delicious Western omelette inspired by a breakfast favorite, featuring crispy tofu bacon and a blend of colorful veggies, topped with spicy mayo. This vegan recipe is perfect for meal prep and can last up to a week in the fridge or several months in the freezer.
1: Preheat your oven to 425F.
2: In a bowl combine the maple syrup, soy sauce, sriracha, veg oil and mix to combine.
3: Add in the thin slices of tofu and mix to coat.
4: Add the corn starch and mix.
5: Place on a baking sheet and bake until crispy, roughly 20 minutes, flipping halfway. Remove and set aside.
6: Lower the oven to 350F.
7: In a blender, combine soft tofu, lentils, water, black salt, nutritional yeast, and turmeric; blend until smooth.
8: Pour the mixture onto the cooked tofu bacon and top with the bell peppers and green onions.
9: Bake for 30 minutes, or until mostly set.
10: Once set, top with cheese and bake until melted, roughly 5 minutes.
11: Slice into patties and build your sandwiches.
12: Top with spicy mayo and wrap tight in tin foil. Store in the fridge for 1 week or freeze.
