Tofu Scramble Breakfast Sandwich with Tempeh Bacon

1 (16 oz) container firm water-packed tofu, drained and pressed
2 tsp olive oil, plus a little more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp nutritional yeast flakes
1/2 tsp onion powder
1 tsp turmeric
1 garlic clove, minced
2 Tbsp soy sauce or Braggs
2 medium tomatoes
8 slices smoked tempeh bacon
8 slices bread

Place tofu between two paper towels and press out the water. (Using a heavy pan or something)

Heat olive oil in a saute pan and saute the onion and mushrooms for 3 mins. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 mins, stirring occasionally.

Cut the tomatoes into 1 inch thick slices, coat with olive oil, season with salt and pepper, and roast at 350 degrees for 15 mins, flipping halfway through the cooking time.

Crisp the "bacon" in a pan. Place two strips on four slices of bread and top with a tomato slice and some tofu scramble mixture.

Makes 4 sandwiches.

From The Quantum Wellness Cleanse book. Page 174.