Easy Tofu Breakfast Stack


serves 2


  • Two slices of toasted bread, lightly smeared with dijon mustard
  • One package of smoked tempeh (aka "bacon")
  • Spinach to cover each slice of bread
  • Tomato slices to cover the spinach on each slice of bread
  • One package of firm tofu
  • Coconut butter for cooking
  • Season with: diced garlic, diced onion, dried seaweed (dulse and/or kelp), marjoram, thyme, basil, oregano, pepper, and sea salt.


  • Put the tempeh in a nonstick frying pan, arranged so that each piece is touching the pan. Cook on low for 10-15 minutes until each side is slightly browned. (Add a little water if it starts to stick, but not too much because you want it to get a little dry so that it will be crispy).
  • Slice your tofu block in two and place each piece into another non stick frying pan. Add a little coconut butter to the pan and make sure that it coats each side of the tofu as it cooks. Cook on low for 10-15 minutes, turning to slightly brown each side. Add the seasoning to both sides and make sure you use enough to coat it well.
  • Stack all the items together as pictured. Use a fork and a sharp knife to enjoy each bite!


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