I’m in love with a new recipe I threw together over the weekend, this Gluten-Free Sweet Potato Biscuit Sandwich. First of all, what’s not to love about anything with sweet potatoes in it. Am I right? But throw on top of that a little tofu scramble and some more sweet potatoes (in the form of a Smoky Glazed Sweet Potato Slice), and you can see why I’m so in love. May I have another, please?
It’s not just me is it? This really is a sandwich to make your heart go pitter patter…even just a tad? And not in the trip-to-the-emergency-room kind of way. In fact, that’s what we hope to avoid.
Which is another thing I love about this sandwich. It’s the heart-healthy variety. No, that’s not a cholesterol churning, artery clogging piece of sausage or bacon on that sandwich. It’s a simple slice of sweet potato sautéed in a sweet smoke sauce.
There’s nothing like a savory sandwich to start out your day. It leaves you feeling satisfied and stays with you throughout your busy morning.
I like to make the biscuits and the Scrambled Tofu the night before. That way when I get up in the morning, I simply throw a few sweet potato slices in the skillet, add the smoke sauce and let the house fill with the delicious aroma!
That’s when I smile…realizing what the rest of the house will be waking up to. It’s enough to make my heart go all a flutter again.
So that’s my story about being in love with a sandwich. The end. Well, not completely. I also want to tell you about something else that’s tickled my fancy lately.
Sweet Potato Biscuit Sandwich
- 3 cups gluten-free baking mix
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons dairy-free margarine, sliced
- 1/2 cup vegan cheddar cheese, shredded
- 1 cup soy buttermilk (soymilk combined with 1 tablespoon apple cider vinegar)
- 1/2 cup cooked sweet potatoes, cooled
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 batch of Soy Tofu Scramble (see recipe below)
- 1 batch of Smoky Sweet Potato Slices (see recipe below)
- Vegan Cheddar cheese, thinly sliced
- Heat your oven to 400F. Prepare your baking pan by spraying it with vegetable spray
- Combine the Gluten-free baking mix, baking powder, and salt in a large bowl. Stir until combined.
- In the bowl of a food processor, add the margarine slices, shredded cheese, soy buttermilk, cooked (and cooled) sweet potatoes, ground flax seed and water. Pulse several seconds until everything is well combined. Let these ingredients sit for a minute so the ingredients can get to know each other a little better.
- Pour the margarine mixture into the flour mixture, scraping the bowl to use it all. Stir until combined. This might even take using washed hands to get in and turn the dough several times to get the dry and wet ingredients to combine.
- Form the dough into a ball and place on your prepared baking sheet. Tear off a piece of plastic wrap large enough to cover your baking sheet and spray one half of it with cooking spray. Lay the plastic, sprayed side down, on top of the dough. Using a rolling pin, roll the dough into a large rectangle. You may have to lift the plastic off and rearrange it so you can roll the dough out, but this is a handy trick.
- Once your dough is in the right shape, cut it into eight pieces, and then spread them out on the pan so there’s space between them. Bake for 15 minutes, until the edges are a golden brown.
- Remove the biscuits from the oven and allow them to cool until you can handle them without burning yourself.
- Slice the biscuits in half. Place the bottom half of the biscuit back on the baking sheet (yes, the one you just used to bake them with). Top it with the Smoky Sweet Potato Slices, followed by the Soy Tofu Scramble and topped with the thinly sliced vegan cheese. Repeat this for each of the biscuits (or for the number of sandwiches you’ll be preparing).
- Place the pan back in the still warm oven for about 3 – 5 minutes to allow the cheese to begin to melt.
- Once the cheese has begun to melt, top with the other half of the biscuits and use a spatula to place the finished biscuit sandwich on a plate to be served. Allow the sandwich to cool a bit before serving.
- 1 tablespoon olive oil
- 1 14 or 15 oz package firm or extra firm tofu, (drained)
- 1 cup soy buttermilk (plain soy milk – not vanilla flavored – combined with 1 tablespoon vinegar)
- 2 teaspoons corn starch
- 1/4 cup nutritional yeast flakes (optional, but they do add a nice cheesy flavor)
- 1/2 teaspoon turmeric
- 1 teaspoon black salt (this is also optional, but really adds a great “eggy” flavor)
- 1/2 teaspoon dried ground sage
- Sea salt and cracked pepper to taste
- Heat the oil in a large skillet over medium heat. Add the tofu in big chunks. Some recipes call for pressing tofu to remove extra liquid, but that’s not necessary here. Simply remove the tofu from its package, drain the water and tear it into large chunks. Easy, right?
- In a bowl combine the soy buttermilk, corn starch, nutritional yeast flakes, turmeric, black salt, and sage. Stir this until everything is well combined.
- Pour the soy milk mixture over the cooking tofu. Then use a spatula to begin breaking up the large chunks of tofu. So it’s a combination of stirring the wet ingredients while also breaking down the large chunks of tofu. Continue to do this until the tofu is down to bite-size pieces and the soymilk mixture has thickened.
- Season with salt and pepper to taste.
Smoky Sweet Potato Slices
- 1 medium sweet potato
- 1 tablespoon olive oil
- 2 – 3 tablespoons liquid smoke sauce
- 2 – 3 tablespoons agave nectar
- Dash of Sea Salt
- If you’d like to combine steps, you can use one large sweet potato, using 1/2 of it for the biscuits above and the second half for this step. Prick the potato several times with a fork. Place it in the microwave and cook for just about 2 minutes. You’re looking for the potato to be tender, but not fully cooked. Sweet potatoes cook quickly so you have to cook in small increments.
- Once the potato is tender and has cooled to the touch, remove the peel (or leave it on if that’s your preference), and cut into thick slices.
- Add the olive oil and 1 tablespoon of smoke sauce to a skillet and turn to medium heat. Place the sweet potato slices in the skillet. While the bottom side of the sweet potato is cooking, pour a little smoke sauce and agave nectar over the top of each slice. Cook until the bottom has a nice caramel color to it and then flip them and cook the other side.
- Once both sides are cooked, sprinkle with sea salt and set aside to cool.
This savory breakfast sandwich covers all the bases. There’s a subtle sweetness from the biscuits that dances delicately with the smoky hues of the Sweet Potato Slices and the cheesy overtures from the Scrambled Tofu. It’s a celebration of flavors that will leave your taste buds and your tummy feeling quite content!