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Vegan Fairfax Sandwich (Copycat Egg slut Recipe)

This vegan version of the super popular Fairfax sandwich is loaded with delicious ingredients and just plain yummy. No long lines here :)
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, brunch
Cuisine American
Servings 2 servings
Calories 700 kcal

Ingredients
  

  • 2 slices Vegan Cheddar Cheese or use ½ cup cheddar shreds
  • 2 Brioche Buns/ Ciabatta Rolls sliced
  • Vegan Butter to butter the brioche buns
  • 2 tablespoon Vegan Sriracha Mayo
  • ½ Avocado sliced, optional

Scrambled Tofu

  • 16 oz Silken Tofu 450 g
  • ¼ teaspoon Turmeric optional
  • 1 tablespoon Avocado Oil or sub equal parts vegan butter
  • 2 tablespoon Fresh Chives finely chopped
  • Salt to taste
  • Kala Namak couple of pinches

Caramelized Onions

  • 1 Onion large, thinly sliced
  • 1 tablespoon Avocado Oil or sub equal parts vegan butter
  • 1 tablespoon Sugar
  • 1 ½ cup Water
  • salt to taste

Instructions
 

Caramelized Onions

  • Heat a wide frying pan at medium and add the oil/butter. Once hot, add the onions and saute for 4-5 minutes. Add the sugar and mix well. Let it cook for 2 more minutes and then add 1 cup water. Cover the pan and turn down the heat to medium low.
  • Check every 5-6 minutes to see the level of water remaining. If the onions have not caramelized(taken on a deep brown color) and water in the pan is low, add the rest of the water and cover the pan again. Once the onions are fully caramelized, turn off the stove and add a small amount of salt.

Scrambled Tofu

  • While the onions are cooking, cut the pressed tofu in to smaller squares.Heat a wide frying pan at medium heat and add some cooking oil/butter. Once hot, add the tofu pieces in and let it sit for 4-5 minutes. 
  • Flip one of the pieces over to check if the heat has formed a skin on the side of the tofu that was touching the pan. If it has, then flip all of them over and let it sit for another 5 minutes or so making sure none of them burn.Now start breaking up the tofu into smaller curds until they are all done. Season with salt and pepper. you can also add some turmeric powder and finished it off with a couple of pinches of kala namak and chopped fresh chives. 

Assembly

  • Heat a wide non-stick or cast iron pan to medium low temperature. Butter the insides of the sliced buns and gently toast it in the pan.Now, place the bottom half of the bun on the pan. Place the slice of cheddar cheese on top. Squirt some water around the bun and cover the pan. The ensuing steam will evenly melt the cheese. Repeat for the second bun and turn off stove.
  • Place these halves on a plate. Spoon the scrambled tofu on top followed by the caramelized onions. Slather the insides of the top half of the bun with sriracha mayo and add avocado(if using) on top before covering. Enjoy warm.
Keyword breakfast sandwich, tofu scramble