Sunshine Sammie

(Breakfast Sandwich)

Main Ingredients

• English muffins (or any bread of your liking)

For the "eggs":

• 1 cup pepitas (pumpkin seeds)

• 1/2 block firm tofu and 1/2 half block medium firm tofu (or whatever combination of tofu you like) OR just one block of tofu of your choosing.

• Borealle Black Salt Smoke Blend (make your own version with kala namak- black salt, paprika, garlic powder, onion powder and turmeric)

For the "cheesy spread":

• 1/3 cup REFINED coconut oil

• 1/2 tbsp nutritional yeast

• 4 tsp tapioca starch

• 1/2 cup unsweetened plant milk (I used soy)

• Salt

• Garlic powder

• Splash of liquid smoke

Soak your pepitas over night or boil water, pour over the pepitas and soak for one hour (this is the quick soak method).

After soaking rinse the pepitas and use your hands to try to get off some of the green skins. Removing these skins will make the "eggs" look less green than if they are not removed.

Using a high speed blender, blend the soaked pepitas with 2 cups of water. Add Borealle Black Salt Smoke Blend OR your own combination of spices. Kala namak (black salt) is imperative for the "egg-like" taste.

Heat your pan to medium heat. Add the mixture. Let it cook just as you would scrambled eggs. In a few minutes they will begin to cook and get the scrambled like texture.

When the pepita mixture is about 3/4 cooked, so still a bit runny, crumble your tofu into the mixture. Mix it in so it is coated with the pepita mixture.

While this is cooking, make your cheesy sauce. Add all ingredients to high speed blender. Blend for a minute or so.

Heat a pan to medium. Pour mixture into pan. As it cooks it will get stretchy and gooey. Remove from heat when it's reached perfect gooeyness.

Assemble your Sunshine Sammie. I served the following items in class:

• Arugula

• Schug

• Harissa

• Hot Sauce

• I brought avocado but forgot to put it out- definitely don't forget the avocado!