Ingredients:
3 thin slices of tofu that has been pressed
1 tablespoon Vegan Eggy Mix
1 tablespoon canola oil
1/4 teaspoon Dijon mustard (if ground mustard was not included in the eggy mix)
1/4 teaspoon kala namak black salt
2 thin slices of sourdough bread
1 slice of vegan cheese—we like Chao Creamy Original
Vegan bacon bits

Directions:
Mix vegan eggy mix with canola oil. If you did not include the ground mustard in the vegan eggy mix, add the Dijon mustard and combine. Place the tofu slices in the mix and coat.

Heat a cast iron pan over medium to high heat. When the pan is hot, place the tofu slices and cook until crisp, flipping every few minutes. Just before the tofu is finished, sprinkle 1/4 teaspoon kala namak black salt on the tofu.

While the tofu is cooking, toast the sourdough bread.

Place a piece of tofu on the toasted bread, then half of the cheese slice, sprinkle with bacon bits, place the next piece of tofu, the other half of the cheese, some more bacon bits and then finally the last piece of tofu and the sourdough bread.

Enjoy!