Have you ever seen a more glorious vegan & gluten free holiday breakfast sandwich? One that’s not only amazing because of its perfect balance of salty, sweet, crunchy, and soft bakery fresh bread but is also -secretly- super good for you.

Recipe makes 4 breakfast sandwiches

Ingredients, Tofu Bac’un (best to marinate overnight):
1 brick tofu
2 tbsp olive oil
2 tsp hot sauce
2 tsp apple cider vinegar
¼ cup soy sauce
1 tbsp maple syrup
1 tsp smoked paprika
½ tsp salt

Ingredients, Cranberry Cream Cheese:
1 brick medium firm tofu
¼ cup walnuts
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tsp lemon juice
1 tsp garlic powder
1 tsp salt
¼ cup canned cranberry sauce

4 @queenstreetbakery Artisanal Buns
1-2 cups fresh arugula

Recipe
Bac’un: Slice tofu into thin squares and set aside
Add to a bowl: olive oil, hot sauce, apple cider vinegar, soy sauce, maple syrup, paprika, and salt, whisking to combine
Pour over tofu squares, covering each piece, set in the fridge overnight to marinate
Cranberry Cream Cheese: To a high speed blender or food processor add: tofu, walnuts, maple syrup, apple cider vinegar, lemon juice, garlic powder, and salt, blend until super smooth, 4-5 minutes
Fold in cranberry sauce, or add cranberry sauce to the blender 1-2 tbsp at a time until desired cranberry flavour is achieved!
In the morning: Add your marinated tofu to a baking tray and bake at 425 F for 18-20 minutes or until crispy on the edges. Warm your buns slightly and build your holiday bun’wich!