In a small bowl, mix the olive oil, vinegar, salt and turmeric together and set it aside.   Preheat the oven to 425 degrees.  Cut the pressed tofu lengthwise in half.  Using a large mason jar lid or cup, cut two large circles out of the tofu.  Slice each tofu circle in half again lengthwise so you have four tofu circles.  (Or, if you don't care if the tofu is round, slice the tofu in half lengthwise and then in half so you'll have four equal size pieces).  Place the tofu (and the extra tofu scraps if you make circles) on a baking sheet.  Pour the olive oil and vinegar mixture on top of the tofu.  Top each circle with freshly grated pepper.  Cook the tofu at 425 degrees for 10 minutes, then turn the tofu over and cook another 10 minutes.

 

For each breakfast sandwich, cut an english muffin in half and brush  both sides of the muffin with softened coconut oil.  You can substitute Earth Balance for the coconut oil if desired.  Cook the Yves Meatless Canadian Bacon or Lightlife Smart Bacon according to package directions.  Using the same pan, lightly brown the english muffin halves, oiled side down. 

 

To assemble the breakfast sandwich, place a slice of Tofutti cheez on top of a toasted english muffin half.   Place a cooked tofu circle or slice on top of the Tofutti, followed by the the Lightlife Bacon or Yves.   Top with the remaining muffin half.  If desired, add a slice of tomato and enjoy.      

 

If mornings are too rushed, make the breakfast sandwiches the night before.  Once assembled, wrap each sandwich in parchment paper and put in the refrigerator.  The next morning (or whenever you want to eat), heat each sandwich (in the paper) in the microwave for 30 to 40 seconds or until warm.  You can also warm them in the oven if you have more time.