2 strips tempeh bacon (try Turtle Island Foods’ Smoky Maple Bacon Marinated Tempeh)
1 vegan whole-wheat English muffin, cut in half and toasted (Many are accidentally vegan—just check the label!)
3 slices tomato (optional)
2 slices avocado (optional)
1 handful spinach (optional)
Using a drinking glass that has approximately the same diameter as the English muffin, cut a circle in the block of tofu. Separate the tofu round, then slice lengthwise in half to create two equal circular pieces. Store one of the pieces in an airtight container with a little water and place in thee fridge for when you’re ready to make another sandwich.
Combine the nutritional yeast, salt, and pepper in a small bowl. Place the remaining tofu piece in the bowl and press against the nutritional yeast mixture until completely covered.
Heat the oil in a frying pan and cook the tofu until crisp, about 3 minutes on each side. Add the tempeh bacon and cook until crisp, about 2 minutes on each side.
Place the tofu on one half of the English muffin and top with the avocado, tomato slices, tempeh bacon, and spinach. Cover with the other half of the English muffin and enjoy!
1/2 tsp. chili lime seasoning (try Tajin brand, which I found in the fruit aisle at Safeway!)
1/4 cup shredded vegan cheddar cheese (try Daiya brand)
Preheat the oven to 450 F.
Cut the potatoes into the shape of French fries, trying to keep them as uniform as possible so that they cook evenly. Place in a microwave-safe dish, cover with water, and cook for 8 minutes in the microwave.
Spray a baking sheet with cooking spray. Remove the potatoes from the microwave, drain, and pat dry with a paper towel. Spread eenly on the baking sheet, then spray the tops with more cooking spray. Sprinkle with the garlic powder and 1 teaspoonful of the salt. Bake until brown and crispy, approximately 35 to 45 minutes.
Spray a saute pan with cooking spray. Add the onions and sprinkle with the sugar and remaining salt. Cook on low heat until the onions are caramelized and tender, about 15 minutes. Set aside.
In a small bowl, mix the sour cream and chile lime seasoning until well combined.
While the fries are still hot out of the oven, sprinkle with the vegan cheese and top with the caramelized onions and sour cream mixture. Enjoy!