YIELD: 12 servings
| Marinated Grilled Tofu: | |
|---|---|
| 30 oz. | firm tofu |
| 5 oz. | soy sauce |
| 1 Tbsp. | sugar |
| Breakfast Sandwiches: | |
| 20 oz. | sweet white onion, sliced ⅛ in. thick |
| 5 Tbsps. | olive oil, divided |
| ¼ tsp. | salt |
| 20 oz. | sliced white mushrooms |
| 24 slices (30 oz.) marinated grilled tofu | |
| 12 | English muffins, sliced horizontally |
| 3 | large (8 oz.) ripe Hass avocados, peeled, cut into quarters, sliced lengthwise |
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For marinated grilled tofu: Slice tofu ¼ in. wide or more and then to 24 1¼ oz. slices.
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In a shallow pan mix together soy sauce and sugar. Add tofu and turn to coat. Cover and refrigerate for 30 minutes.
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Grill marinated tofu. Reserve warm.
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For sandwiches: Toss onion with 2½ Tbsps. olive oil and salt. Sauté in skillet over low heat until soft and golden, 15 to 20 minutes. Reserve hot.
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Sauté mushrooms in remaining olive oil in skillet until moisture is evaporated, about 8 minutes. Reserve hot.
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Per order: Toast each half of an English muffin. Place both halves open-faced on platter. Place 2 slices of marinated tofu on bottom muffin half. Top with 1 oz. sautéed mushrooms and ¾ oz. caramelized onion. Top other muffin half with sliced avocado. Serve.
Recipe: Mun Chong, owner/manager, Kaiser Permanente Cafeteria, Santa Rosa, CA. Photo: the Hass Avocado Board
