Recipe + Photo by April Viar

INGREDIENTS

• 4 slices of Sourdough bread
• 1 block of Extra Firm Nasoya Tofu
• 1 Tomato
• 2 tbsp Truffle Mayo
• 1 cup of Arugula
• 1 Onion
• 1 Yellow pepper
• 1 tsp Miyoko’s vegan butter
• 1/2 a cup Cheddar Style Shreds by So Delicious 

DIRECTIONS

1. Slice tofu block with potato peeler longwise. If needed, rotate tofu to peel from a different side.
2. Slice up onion.
3. Add tsp of olive oil to the pan. Then pan fry tofu pieces. In another pan, sauté sliced onions and yellow peppers together.
4. Sprinkle with garlic powder, and once the tofu shavings are crisp, add the peppers and onions on top.
5. Add cheese and a splash of water and cover with a lid until cheese is melted to your liking. *Optional: Add butter and toast your bread if you like it crispy.
6. Spread the truffle mayo on both sides, and add thinly sliced tomatoes and baby arugula. Top with the mixture of tofu, onions, yellow peppers and cheese and enjoy