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A true Breakfast of Champions. Multiple layers of textures and flavors take you back to a 1950's diner. Finished with real maple syrup, this sandwich easily takes home the gold!

Shiitake and Tofu Breakfast Sandwich With Crispy Sweet Potatoes and Roasted Garlic Aioli [Vegan]

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Ingredients

Shiitake and Tofu Scramble:
  • 1 block extra firm organic tofu, pressed and drained
  • 1 large handful of shiitake mushrooms, stems removed, thin sliced
  • Half of a red onion, thin sliced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon turmeric
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Ciabatta rolls, toasted
  • High quality maple syrup
Roasted Garlic Aioli:
  • 1 head of garlic peeled
  • Extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup vegan mayo
  • Juice and zest of 1 lemon
  • 1 small handful chopped fresh parsley
Crispy Sweet Potatoes:
  • 1 organic sweet potato peeled, grated and drained
  • 4 tablespoons vegan bread crumbs
  • 1 tablespoon extra virgin olive oil
  • Half of a red onion, diced
  • Canola oil
  • Salt and pepper
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Preparation

To Make the Roasted Garlic Aioli:
  1. Preheat oven to 400°F. Peel entire head of garlic and toss with extra virgin olive oil to coat. Seal well in foil and cook for 35 minutes. Remove and let cool.
  2. Add garlic, salt, pepper, vegan mayo and the juice and zest of lemon in a food processor. Combine all in food processor then place into bowl. Fold in parsley, then refrigerate.
To Make the Crispy Sweet Potatoes:
  1. Prep crispy sweet potato ingredients as noted in ingredient list. Combine all in a large bowl. Mix thoroughly and form into 3-inch patties (1/2 inch thick.)
  2. Coat sauté pan with canola oil then heat on medium-high heat. Cook patties on each side approximately 2-3 minutes until golden brown, then set aside.
To Make the Shiitake and Tofu Scramble:
  1. Clean shiitake mushrooms with a damp cloth, then remove stems. Thinly slice mushrooms and red onion and set aside.
  2. Cube tofu into 1-inch cubes then place in large bowl. Using your hands or a potato masher, break apart tofu into small pieces (leave some larger pieces for texture).
  3. Coat a wok or large sauté pan with canola oil then heat on medium-high heat. Add mushrooms and red onion and sauté five minutes, stirring occasionally. Then add to the wok tofu, cayenne, and turmeric and continue to sauté for another 5-7 minutes.  Remove from heat and set aside
Assembly:
  1. Slice ciabatta rolls in half and lightly toast, then brush with garlic aioli on both sides.
  2. Spoon on a generous amount of shiitake and tofu scramble. Then layer sweet potato patties. Drizzle maple syrup over the potatoes.
  3. Slice and serve with a steaming cup of coffee or your favorite breakfast beverage. Enjoy!
   
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