New Website

Hello Lovelies!

I have moved spaces and am now blogging on my own website. Please check out the newly revamped Mo Betta Vegan!

Summer Summer Summer Thyme

There is something about summer that makes me want to enjoy all of my meals outside with an ice cold beer.  Yesterday, my partner took me to Hung Phong Oriental Market which he frequents when buying supplies for the family restaurant.  I was in heaven!  Out of curiosity, I strolled up to the freezers and discovered a large array of vegan goodies!  Shrimp! Fish! Tofu! Chik'n!  So many options.  I grabbed two packages of King Prawns with one goal in mind: Vegan Shrimp Boil.

Crawfish boils were a regular part of my childhood.  When I was in middle school, our next door neighbor was from Louisiana.  All summer long, he'd go on these fishing trips and return with crawfish to boil.  He'd cook up a big pot, and dump it on a table in the backyard where the entire neighborhood lined up to grab a piece.  We ate with our hands and all that spicy boil juice got everywhere.  It's decades later, and I've been vegan or vegetarian for so much of my life that this is the first time I've had a boil in over 20 years.  What a way to usher in summer!

simple. delicious. nostalgia.

Vegan Shrimp Boil
This is easily adaptable when it comes to ingredients.  If you don't wanna search for vegan shrimp, use some steamed tempeh or extra firm tofu.  Hell, even some really sturdy beans or more veggies would work!

3 quarts water

12 oz beer, optional
4 Tbsp coarse sea salt (or to taste)*
3 oz boil-in-a-bag mix (Zatarain's)
2 Tbsp Louisiana style hot sauce

1 tsp cayenne, optional

1 large white onion, quartered
1 full head org. garlic, sliced in half skins on

1 bay leaf

1 lb mini red potatoes (1 inch dice if mini cannot be found)

2 ears of corn, sliced into four

4 vegan sausage links, sauteed and sliced

1 lb vegan shrimp**
1 lb cremini mushrooms
1 large lemon, sliced

Garnishes:

Parsley, minced

Lemon wedges

Pour water, beer, salt, boil-in-a-bag, and hot sauce in an 8 quart pot.  Add onion, garlic, and bay leaf.  Bring to a rolling boil. Add potatoes, and boil for 5 minutes.  Add the corn and sliced sausage links into the pot.  Boil another 5-7 minutes.  Afterwards, double check to make sure the potatoes are tender before adding the final ingredients.  Add lemon, shrimp, and mushrooms.  Boil another 3-4 minutes, until mushrooms are cooked.  Let cool while you prep your table.

Drain well.  Serve up on a table covered in newspaper or parchment with lemon and fresh parsley.  Enjoy with an ice cold beverage of your choice!

Photo Credit: Nooch Vegan Market

* I used half Himalayan and half sea salt.  It's a lot of salt but it doesn't stay on the boil for long.

** Vegan shrimp is pretty easily accessible these days.  Whole Foods stores around the country regularly sell Sophie's or Vegetarian Plus.  I used the Vegan King Prawn featured above.

VeganMoFo IX: Chunk and All That Funk

Yo.  This cookie is spectacular.  This cookie is gonna kick all other cookies in the face.  This cookie is a perfect blend of sweet and savory.  This cookie is my homage to one of my favorite movies of all time: The Goonies!  Let's just skip to the part where I tell you that Chunk is one of my favorite characters and the Truffle Shuffle is absolutely my favorite moment.  Without further adieu...

perfectly chewy.  perfectly adult.

Truffle Shuffle Chocolate Chunk Cookies

(makes 2 dozen)

1 cup non-hydrogenated vegan margarine

¾ cup granulated sugar

¾ cup brown sugar, tightly packed

1 Tbsp arrowroot powder

¼ cup non dairy milk

2 tsp vanilla

2 ¼ cups unbleached all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ cups chocolate chunks

3 Tbsp freshly minced rosemary

truffle salt to taste

Preheat your oven to 375 degrees and line a cookie sheet with parchment paper.  In a large mixing bowl, cream the margarine and sugars with a hand mixer.  Add the arrowroot, non dairy milk, and vanilla and mix until smooth.  Sift in the flour, baking soda, baking powder, and salt.  Mix on low until just incorporated.  Fold in the chocolate chunks and fresh rosemary.  Roll dough into a ball using ⅛ cup for measurement.  Place 6 cookies on a sheet and slightly flatten with your hand.  Sprinkle with a small pinch of truffle salt.  Bake for 10-12 minutes, until edges are golden.  Cool on the cookie sheet for five minutes, and then transfer to a cooling rack.

retro or retrNO?

Oh, and since today is technically retro recipe day, I thought I'd show you a crappy photo of what I ate for dinner last night.  In keeping with the retro theme, everything was prepackaged because I'm a working woman with NO TIME.  Haha.  White cheddar Earth Balance mac and cheese, California blend frozen vegetables, Beyond Meat chi'kn cooked in garlic coconut oil and rosemary.  Totally yum.  Totally meat, veg, carb.

This ends another entry!  If you try the cookies, please let me know how they go.  Happy MoFoing!

VeganMoFo IX: Holler at that Sangwich

I figure it was time to finally, I dunno, post for my favorite time of year: MoFo!  It has been far too long since I have been able to geek out and read blogs until my eyes bleed.  I'm in the process of packing to move across country, so this will be a very interesting month.

So, playing catch up...the next few blogs will feature double days because I was having some technical and memory difficulties.  Haha.  Day 3 was all about that easy steezy.  One of my favorite things about living in California is that I can find vegan food all over the place.  In fact, many places feature what I like to call "mixed company" menus.  This is perfect because I happen to be dating a carnivore.  The other day we were in the mood for some food when we realized a local pizza joint was open again after a long renovation!

I, naturally, went with the supreme vegan for my quick, easy, and delicious meal.  What is easier and more delicious than vegan pizza...made by somebody who isn't me?!  Featured on that pizza...vegan sausage, vegan cheese, onion, zucchini, bell peppers, tomatoes, and mushrooms!  Yes.  Supreme.  Yes.  Delicious.

so many veggies

Now, when I think of the most perfect foods...it goes: breakfast, pizza, and sandwiches!  There is no such thing as bad in those categories.  Only great and slightly less great.  I really could not think of my favorite sandwich, so I'll list my top 5 (no order).

1. Native Foods' Oklahoma Bacon Cheeseburger- It's got that bbq sauce, ranch, seitan, tofu bacon...all that chedda', sucka.  I love it.  In fact, I based one of my favorite tv themed mofo entries off of it!

2. Tortas- Now these babies can include almost anything.  Main thing you're looking for is fresh ingredients and bolillos!  One of my favorite ways is my Eggplant Milanesa version, but I also love grilled portobello mushrooms.  The possibilities are endless.

3. Breakfast Sammich- Bro.  You don't even know.  This combines, like, ALL of my favorite things.  I remember being a kid and eating these.  Now I fry some tofu, sizzle up that Upton's Natural's bacon seitan and slather on the goodness.  My breakfast sandwiches always have cheddar and some sorta jam.  I like to play around with whether it goes on an English muffin, bagel, or plain ol' toast.

4. Grilled Cheese- This is the fundamental sandwich.  I feel like most people know how to make this and pb&j before any other sandwich.  It's quick, comforting, and always delicious!

5. Cookie Sandwich- Finally, we have that sweetness.  I love cookie sandwiches!  Especially...oatmeal cream pie!  No joke, I was eating this beast from Native Foods earlier and had to suppress the urge to run around singing.

hollaaaaaaa...ain't no stoppin' me

That's all for now!  Tomorrow, I'm gonna have to let my soul gloooooow...  Stay tuned.

Texas VegFest 2015 Cooking Demo

As of today, I have conquered one of my largest fears: a live cooking demo!  I mean, I love cooking, but I have all the grace of Elaine Benes in the kitchen.  So having people watch me make food warranted a merit badge.  Ha!

Today, I opted for super simple recipes that translate well with a large growd.  After all, it is picnic season!  The first recipe I showcased was a blackened chickpea salad.  It's gluten free, veggie based, and has a soy free option.

This is great with veggies and on sandwiches

Blackened Chickpea Salad

gluten free

soy free option: Use soy free mayo.

Dressing:

1 cup vegan mayo

¼ cup dijon mustard

2 Tbsp cider vinegar

2 grated carrots

¼ cup red onion, diced

5 green onions, minced

Blackening Spice:

1 Tbsp smoked paprika

1 Tbsp granulated garlic

1 Tbsp granulated onion

1 Tbsp dried thyme

1 tsp nutmeg

1 tsp black pepper

1 tsp cayenne pepper

1 tsp dried basil

1 tsp dried oregano

Two 15 oz cans chickpeas, drained and rinsed
salt to taste

In a large bowl, combine all the ingredients for the dressing.  Add the blackening spice and stir until thoroughly combined.  Pulse the chickpeas until they are broken up, but still maintain a lot of texture (maybe 3-4 times).  Add the chickpeas to the bowl and mix thoroughly.  Salt to taste. Let chill for at least an hour before serving.

Of course, I didn't want to do a demo without doing my recipe for deviled cucumbers.  The original recipe is years old, but I only just recently replaced the tofu for cucumbers.It's so simple and really has a wow factor, so here ya go...

All about that grace, no treble.  Photo by my mom.

Deviled Cucumbers

gluten free

soy free option: Use soy free mayo

2 large English cucumbers, sliced ¼ inch thick

15 oz can white beans, rinsed and drained

scant ⅓ cup vegan mayo

1 Tbsp yellow mustard

pinch of turmeric

1 heaping Tbsp dill relish

black salt (kala namak) to taste

minced chives or green onions for garnish

paprika for garnish

Combine white beans, mayo, mustard, and turmeric in food processor.  Process until completely smooth.  Transfer to a mixing bowl.  Add the dill and black salt to taste.  Chill for at least an hour.  Meanwhile, take your cucumbers and remove a small portion of the seeds from each slice.  Do not hollow them out completely because they will hold the deviled filling.  Once the filling has set, use a piping bag (or freezer bag) to pipe into the cucumbers.  Garnish with paprika and chives.

Smoky variation: Replace the dill relish with 2 Tbsp imitation bacon bits.  Replace the paprika with smoked paprika.

Tex Mex Variation: Replace the dill relish with 1/2 tsp cumin, 1/4 tsp crushed Mexican oregano, and 1 Tbsp finely minced onion.  Garnish with chipotle chili powder and cilantro.

Que Fancy Pants Variation: Combine 3 Tbsp vegan sour cream with 1 Tbsp fresh chopped dill.  Garnish with dilly sour cream and seaweed caviar.

Texas VegFest 2015

If you happen to be in the Austin area this lovely afternoon, please come see me do my first live cooking demo at Texas VegFest 2015!  I am excited to be back in my home state, and especially for this fantastic opportunity.

Find a list of all the speakers here and check out event info here.  Texas Vegfest is today Saturday, April 4th from 11AM to 6PM.

My cooking demo begins at 3:30, and I hope to see some familiar faces!  New blogs are coming this evening and all of next week.  Texas has, once again, made me proud to be a native.

Texas VegFest

Saturday, April 4, 2015. 11am-6pm

Fiesta Gardens West End

2101 Jesse E. Segovia St.

Austin, Texas

Nopales Gumbo

Living in Southern California for the past 6 years has made me a huge wimp when it comes to the cold.  I remember when cold fronts were a welcomed change from triple digit summers.  Now, I shiver when it's 60 degrees out.  THE SHAME.

As much as I insist that this weather is cuckoo banana pants, I relish it.  The doggy snuggles, the boyfriend heater, and soup. all. day. son.  I first made this gumbo when I was trying to find a good use for leftover nopales.  The end result was fantastic!  My roommate and I made our way through the giant pot o' gumbo in a couple of days.  It's super easy and will definitely warm up those chilling nights.

Nopales Gumbo

(serves 8)

This cactus gumbo meshes two cuisines for the best of both worlds. Find fresh nopales for cheap in the produce section of your local Latin grocer. If you can’t find nopales, I suppose you could go ahead and use okra.

Notes: I use Tofurky andouille sausages because why not. Also, feel free to go halfsies on the bell pepper. I did half red and half green. If you’re feeling super frisky, mix it up with poblano!

3 Tbsp oil
4 large vegan andouille sausages, homemade or storebought, sliced
¼ cup margarine
½ cup all purpose flour
Medium onion, finely diced
Bell pepper, finely diced
3 stalks celery, finely diced
2 medium tomatoes, seeded and finely diced
1 Tbsp tomato paste
3 cloves garlic, minced
1 tsp Mexican oregano
1 tsp cumin
2 Tbsp vegan worcestershire sauce
2 ½ cups fresh nopales
1 ½ cups corn, fresh or fresh frozen
6 cups broth
1 tsp salt, more or less to taste
Pepper to taste
Fresh cilantro or parsley

Cooked white rice
Green onions for garnish

Add the oil in a large stock pot over medium high heat. Stir in the sliced sausages and fry until crisp. Remove sausage from pot and set aside, but do NOT drain the oil. Add margarine and lower the heat to low. Whisk in the flour to make a caramel roux. It should take about 15 minutes to get a golden brown color and toasty aroma.

Add the onion, bell pepper, and celery and cook until tender, about 7 minutes. Add the tomatoes, tomato paste, garlic, Mexican oregano, and cumin. Cook until the tomatoes break down and the mixture starts to resemble a thick gravy, about 5 minutes. Stir in the worcestershire sauce, nopales, corn, broth, salt, and pepper. Raise the heat and bring everything to a boil.

Reduce heat to low and simmer for 15 to 20 minutes, until the soup is perfectly thickened and has a nice sheen to it. Stir in the fresh cilantro or parsley. Serve over rice and garnish with green onions.

VeganMoFo VIII: Epic Stuffed Mushrooms

Okay okay.  I promise this is my last party post.  I just had to get this recipe up because people were raving about these.  It's kinda a typical recipe.  Normally, I wouldn't use so much processed stuff, but I'll drop some money for parties.  I went with Daiya mozzarella and Trader Joe's cream cheese, but you can do whatever.  You can also substitute the Beyond Beef for well seasoned tempeh.  This recipe is more of a template that can be easily tweaked.

super delicious fungi!

Epic Stuffed Mushrooms
(makes about 30)
soy free option: use soy free cheeses
gluten free option: use gf breadcrumbs

30 cremini mushrooms, stems removed
1 Tbsp oil
2 cups Beyond Beef Feisty Crumbles
1 cup cream cheese
½ cup parsley
½ cup chives
½ cup shredded Daiya (or whatever your jam is)
1 cup panko
2 tsp garlic pepper (recipe follows)

Preheat the oven to 375 degrees. Spray a cookie sheet with oil, and evenly distribute the mushrooms on it. Heat the 1 Tbsp oil in a large skillet. Cook the crumbles until heated. Meanwhile, add the cream cheese, parsley, chives, mozzarella, panko, and garlic pepper to a mixing bowl. Mix in the cooked crumbles until thoroughly combined.

Transfer mixture to a piping (or freezer bag) and pipe into the mushrooms. Place the mushrooms in the oven for about 20 minutes, or until the filling is nice and golden. Allow to cool for 5 minutes.

Garlic Pepper

(makes ½ cup)

gluten free

soy free

¼ cup granulated garlic

2 Tbsp ground pepper

1 Tbsp granulated onion

1 Tbsp parsley flakes

1 tsp fine sea salt

Pour the ingredients into a small plastic or glass container.  Shake thoroughly.  Store in the pantry.

VeganMoFo VIII: Banana Split Gel Shots

As promised in yesterday's party post, I have a fabulous recipe for jello shots.  These are pretty damn tasty and effective.  I was shocked how fast these went down.  For this recipe, I opted for boxed vegan gelatin which is readily available to me.  If you don't have access to that, stay tuned because I've been working on a recipe that involves agar.  Here we go...

another pic taken by Gina.  must remember to photograph everything before the party.  haha.

Banana Split Gel Shots

(makes about 20)

Marashino cherries w/ stems

3 ounce box vegan cherry jel dessert (like Gefen)

1 cup water

½ cup chocolate whipped flavored vodka

½ cup banana liqueur

vegan whipped cream (store bought or homemade)

sprinkles

Take 20 souffle cups and place one cherry in each one.  In a small saucepan, bring water to a boil.  Add alcohol and let come to a simmer.  Remove from heat into a glass measuring cup, and add the vegan gelatin.  Stir until thoroughly combined.  Pour into the souffle cups and let chill until set.

Right before serving, pipe on a small dollop of whipped cream and add sprinkles.  Enjoy responsibly!

All right y'all.  For the remainder of MoFo, I'm challenging myself to post multiple times a day because I missed last week.  Party on!

VeganMoFo VIII: How to Throw a Party Like a BOSS

In seven years of MoFo, an entry has never left me exhausted...until now.

In case you haven't heard, I loves to throw me a party!  My ultimate goal with any party is to ensure my guests have a great time and know how much I appreciate them.  So, when my roommate and I decided to finally have a housewarming celebration, we went all out.  The theme: Stuffed!  Stuffed foods and all that jazz.  It was predominantly vegan (only two non-vegan dishes which are NOT featured here), and I'm the only vegan.  Haha.  And you bet your booties the food was devoured!  Check it:

my favorite dish of the night...stuffed mushrooms!

STUFFED! Menu

Chips and homemade salsas

Veggie tray w/ hummus

Mini Tomatoes Stuffed w/ Kale Pesto Orzo

Pakoras and Samosas w/ Tamarind Chutney

Homemade Bean Gorditas w/ Cabbage and Salsas

Epic Stuffed Mushrooms

Deviled Cukes

Parmela Creamery Kalamata Spread w/ Crackers

Vegan Cocktail Meatballs

Cupcake. Filling. Station.

Beer

Wine

Rum-Soaked Vegan Gummi Bears

Watermelon Tequila Shots

Eden (Gin, St. Germain, Cucumber Simple Syrup, Lime, Club Soda)

my friend made this flyer.  best thing ever.

deviled cukes. used my deviled tofu recipe but replaced the tofu with mostly hollowed out English cucumber.

The biggest surprise of the night was how much these omnivores were loving some vegan food.  My deviled cucumbers went super fast.  And they were insane over those stuffed mushrooms (recipe in a later entry).  I always tell people that if you give people really good food that doesn't claim to replace anything, they will be receptive to it.  Example: Instead of making deviled tofu, I simply stuffed some cucumbers with my deviled tofu spread.  People are more receptive to seeing something they normally eat served in a different way.

yes.  i have pig-shaped everything.  orzo stuffed tomatoes.

My roommate was making homemade salsas, corn tortillas, beans, and throwing together the gorditas. She also brought the delightful samosas and pakoras AND fresh dates, y'all!  We were rocking out in that kitchen.

Now, the cupcake station was my friend's idea!  They were in the dessert room (yes...room).  We were originally just doing cookies n cream cupcakes, but I LOVED the idea of having people stuff their own cupcakes.  I don't have any pictures because my cupcake tower broke so the presentation was lacking.  Sniffle.  There was frosting, pecans, chocolate chips, white chocolate chips, and sprinkles.  Devoured.

watermelon tequila shots, sucka!

please excuse the paint under my nails.  it refuses to move.  oh, and hey gurl...boozy gummies!

Every good party has to up that booze game.  First and foremost, have PLENTY of non-alcoholic drinks for the designated drivers and people who don't drink.  Second...don't bore people.  Responsible drinking can be fun and even delightful.  The tequila shots were found online.  The premise: soak watermelon, salt limes, skewer.  The gummi bears were suggested by a friend.  I recommend soaking in something like Malibu.  As for the jello shots...they are a recipe I came up with and they FORKING RULE!  Recipe coming tomorrow because I'm still recovering from this party and all the dancing.

I'll leave with some pictures of friends I drunkenly took after demanding that people start dancing.  Haha.

not pictured (the ten people standing beside me, the people in the living room, the people in the dessert room, the people outside).  like a boss.

my kinda party guest!

Special thanks to Isabel (my roommate), Roy (our fantabulous deejay for the night), and Gina for being the first house guest, kitchen helper, and providing me with so many photos!  Woo!

VeganMoFo VIII: Upping That Pizza Casserole Game

Dudes.  My very first year of MoFo, I made this pizza casserole that changed my freaking life.  And, of course, I didn't write a single note down.  This was originally meant for redemption Wednesday, but...what evs.  I'm just rolling with it.  This is some good stuff.  Like...seriously.  Check it.

Pizza Casserole

(serves 8-10)

gluten free option: use gluten free pasta and sausage

soy free option: use soy free vegan cheese

1 lb penne pasta, cooked according to package directions

2 Tbsp olive oil

1 large red onion, diced

1 green bell pepper, diced

5 cloves garlic, minced

8 oz cremini or button mushrooms, sliced, reserve ½ cup

½ lb eggplant, peeled and cubed

½ cup sliced black olives, divided

1 tsp salt, more or less to taste

28 oz can crushed tomatoes

14 oz can diced tomatoes, drained and rinsed

2 Tbsp lemon juice

2 tsp sugar

2 tsp Italian seasoning

1 ½ cups shredded vegan mozzarella

½ cup Nutty or Seasoned Parm (recipe below)

½ cup vegan sausage, optional

2 Tbsp fresh minced parsley or basil

crushed red pepper

Preheat the oven to 425 degrees.

In a large pot, heat the olive oil on medium high heat.  Add the onion and bell pepper.  Cook for about 10 minutes until the onion is browned.  Add all of the mushroom (except for ½ cup), eggplant, half of the olives, and salt.  Cook until the eggplant is tender, about 8 minutes.  Add the crushed tomatoes, diced tomatoes, lemon juice, sugar, and Italian seasoning.  Stir, cover and let simmer for about 5 minutes until heated.

When the sauce is finished, mix it with the cooked pasta and pour into a 9x13 pan.  Cover with mozzarella, Nutty Parm, the remaining mushrooms and olives, and vegan sausage (if using).  Cover with foil and bake for 30 minutes.  Remove from oven and sprinkle parsley or basil and crushed red pepper on top.

pizza, pizza casserole!

Nutty Parm

(makes about 2 ½ cups)

gluten free

soy free

¾ cup nutritional yeast

½ cup sesame seeds

½ cup cashews

½ cup sunflower seeds

⅓ cup almonds

⅓ cup walnuts

1 ½ tsp fine sea salt

Add everything to a food processor and blend into a powder.  Keeps in the freezer for several months.

Variation

Seasoned Parm: Add 2 tsp garlic pepper or granulated garlic, 2 tsp Italian seasoning, and 1 tsp crushed red before processing everything into a powder.

VeganMoFo VIII: Kitchen Tour!

Too tired.  Kitchen tour.  Missed yesterday.  Double posting tomorrow.  Alls I have to say about this kitchen is that I spent two years barely cooking because I previously lived in a small apartment with about 1.5 square feet of counter space and it was a galley.

looking into the kitchen

hate this fridge, but can you see Fusilli Jerry?

makeshift bakers rack dining room table

coffee and tea bar

pigs everywhere!

My roommate and I are planning on getting a buffet and turning a side hallway into a bar.  So excited about the future of my kitchen.

VeganMoFo VIII: Sloppy Breakfast Sandwich

If you've been reading my blog long enough, then you just know I love nothing more than breakfast.  I don't care the time of day as long as it involves pancakes or scrambles or coconut bacon greatness.  Today is all about the sandwich I used to eat as a kid.  It's basically a fried egg sandwich veganized.  And because I love you, I'm giving you two recipes today.

holler at that sesame seed bagel

White Bean Sausage

(Makes 8 patties)

15 oz can white beans, rinsed and drained

8 oz tempeh, steamed and crumbled

2 tsp rubbed sage

2 tsp fennel seeds

2 tsp brown sugar

1 tsp garlic pepper or granulated garlic

1 tsp liquid smoke

½ tsp red pepper flakes

⅛ tsp nutmeg

1 Tbsp fresh minced parsley

½ tsp salt, more or less to taste

pepper to taste

½ cup vital wheat gluten

olive oil

Combine the beans and tempeh in a mixing bowl and mash until there is a uniform consistency.  Add the spices and adjust the salt and pepper accordingly.  Stir in the vital wheat gluten and knead for about a minute.  Meanwhile, heat a large skillet on medium and add the oil.  Form the sausages into thin patties and fry for about three minutes on each side, until cooked through.

the carnage!

Sloppy Breakfast Sandwich

(Serves 4)

GF Option: Use gluten free English muffins or bagels.  Use gluten free sausage.

Class this baby up a bit by adding sautéed greens and fresh tomato and replacing the jam with chipotle mayo or garlic aioli.

14-16 oz firm tofu, drained

2 Tbsp nutritional yeast

Black salt (kala namak) to taste

Pepper to taste

Olive oil

4 bagels or English muffins

Vegan cheddar, optional

White Bean Sausage or your favorite sausage

4 Tbsp jam

Squeeze the tofu of excess water and cut into 8 slices.  Combine the nutritional yeast and salt in a small bowl.  Sprinkle half of the mixture on one side of the tofu.  Sprinkle on the pepper.  In a large skillet over medium high, heat the olive oil.  Add the tofu seasoned side down and fry for about three minutes.  Sprinkle the unseasoned side of the tofu with the remaining nutritional yeast mixture and pepper to taste.  Flip the tofu and fry for an additional three minutes and remove from heat.

Toast the bagels or muffins.  Melt the cheddar on the bottom half of the sandwich.  Place two pieces of fried tofu and a sausage patty on the sandwich.  Spread jam on the top half of the sandwich and enjoy.