This protein-packed vegan bacon egg sandwich is not only the perfect vegan breakfast but is also a great post work out meal!

Tempeh Bacon Recipe:
- 1 block of tempeh
- 4 tbsp Soy sauce or liquid aminos
- 2 tbsp Maple syrup
- 1 tsp Liquid smoke Hickory Flavor
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black pepper
- 4 tbsp water
Thinly slice your tempeh into bacon strips, Mix together your bacon flavor marinade, pour your marinade over your sliced tempeh, and let soak for 5-10 minutes, then broil on high for 10 minutes (or until your tempeh bacon is browned and crispy) - Presto, easy vegan bacon! This is a great tempeh bacon recipe with no oil.

Tofu Egg Recipe:
- 1 block Firm Tofu
- 1/4 cup Nutritional Yeast
- 1/4 tsp Black Salt 'Kala Namak'
- 1/2 tsp Paprika
- 1/8 tsp Turmeric
- 1/4 tsp Cumin
- Salt & Pepper to taste
- 1/4 - 1/3 cup water
Slice tofu into 1/4 inch thick patties, mix together your egg flavor marinade, pour your marinade over the tofu patties and let sit for 5-10 minutes, then broil for 5-10 minutes - a Vegan Egg Patty are that simple to make!

Fat free Mayonaise - Tofu Mayo Recipe:
- 1 block Silken Tofu
- 1/2-1 squeezed Lemon
- 1/8 tsp Black salt 'Kala Namak'
- 1/2 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar or Distilled White Vinegar
- Salt to taste
- Optional: 1/2 tsp Garlic Powder
Add all ingredients to a blender or food processor and blend until whipped and creamy mayonnaise texture is achieved! This is a great whole food plant based recipe that can be made salt, oil, and sugar free.

In this plant based cooking video, I explain what is black salt and why vegans love cooking with it!

Christine Sweet has been plant-based vegan for over 5 years and shares her gained knowledge and cooking experience with you here at Sweet's Plant Based Kitchen.

SUBSCRIBE to the channel and stay up to date on C Sweet's latest fat-free vegan recipes, whole food plant-based recipes, and tips & tricks for plant-based cooking