Savory tofu egg patties seasoned with black salt and turmeric, piled high on a gluten-free English muffin with creamy mashed avocado, juicy tomato, fresh spinach, and melty vegan cheese. This is the breakfast sandwich I crave on a weekly (ok, fine, daily) basis
Black salt, also known as kala namak, is the secret to making tofu taste like eggs. Its natural sulfur content mimics the flavor and aroma of eggs, making these tofu patties a genuinely great plant-based alternative. If you love my baked tofu scramble, think of this as the quick weekday version.
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Ingredients for a vegan breakfast sandwich
Tofu egg patties
- Extra firm tofu: holds it shapes best when sliced and pan-fried. Firm tofu (depending on the brand) will also work in a pinch.
- Black salt (kala namak): a staple in this recipe to create an egg-like flavor.
- Garlic powder and black pepper: for additional taste
- Turmeric: gives the egg patties a golden color. Optional, the recipe is great with or without it.
Sandwich
- GF English Muffin: I love Food For Life multiseed English muffins, but any gluten-free English muffin or bagel works. If you aren't gluten-free, swap for your favorite sourdough.
- Fresh spinach adds a bit of freshness and easy nutrients.
- Tomato slices: beefsteak or heirloom tomatoes work best for sandwiches.
- Avocado: mashed with everything but the bagel seasoning for a quick and easy spread.
- Vegan cheese: Field Roast Chao Creamy Cheese is my go-to, but vegan cheddar or pepper jack work well too.
How to make eggy tofu patties
1. Prep the tofu
Gently pat the tofu dry with a clean, absorbent dishcloth or paper towels. Turn the block of tofu on its side, then cut it vertically into three equal slabs. This gives you 4 rectangles. Use a cookie cutter or a wide-mouth jar to cut a circle from each rectangle. If you don't mind the patties not being circular, just cut each rectangle in half (or whatever shape you prefer).
2. Season
Combine all seasonings in a small bowl and press a generous pinch onto each patty, about ⅛ to ¼ teaspoon per side.
5. Pan-fry
Preheat a cast-iron skillet (or non-toxic, non-stick skillet) over medium heat, drizzled with avocado oil. Place each patty seasoned-side down and cook for 3 minutes. Sprinkle the top with additional seasoning, flip, and cook for another 3 minutes.
6. Assemble
Toast your English muffin and add vegan cheese as soon as it's done to help the cheese melt. For a more thorough melt, add the English muffin to a warm skillet and cover the pan with a lid for 30 seconds or a quick 5-10 seconds in the microwave. Spread mashed avocado on the top half and sprinkle with everything but the bagel seasoning. Layer on the tofu egg patty, tomato, and spinach.
Variations
There are so many ways to make this sandwich your own. Here are a few of my favorites.
- Grilled English muffin: for a richer and crispier texture, grill your English muffin instead of toasting it. Spread vegan butter on each half and cook in a preheated cast-iron skillet until golden.
- No tofu: carrot bacon, tempeh bacon, grilled mushrooms, hashbrowns, or a mini chickpea omelet are great substitutes for the tofu egg patty.
- Fresh herbs: microgreens, fresh cilantro, or parsley add brightness and additional flavor.
For even more flavor, drizzle with a good sauce. A few of my favorites:
- Vegan pesto (homemade or store-bought)
- Buffalo sauce
- Zhoug sauce
- Hot sauce or sriracha
- Creamy Cilantro Jalapeño Sauce
Add a spoonful of vegan mayo to any of these for an easy aioli.
Storage
This sandwich is best eaten fresh. Store leftover pan-fried tofu patties in an airtight container in the fridge for 2-3 days. To reheat, add to a warm skillet for best results. Any leftover seasoning can be stored in an airtight container and used for your next batch.
More vegan breakfast ideas
📋 Recipe
Easy Vegan Breakfast Sandwich with Tofu Egg Patties
Equipment
- large cast iron skillet
- toaster
Ingredients
Eggy Tofu Patties
- 1 block extra-firm tofu or firm tofu
- ½ teaspoon EACH of black salt and garlic powder
- ¼ teaspoon EACH of turmeric and black pepper
Sandwich
- 1 toasted GF English muffin
- slice of tomato beefsteak or heirloom
- slice of vegan cheese optional
- fresh spinach
- mashed avocado + everything but the bagel seasoning
Instructions
- Drain and pat the tofu dry with a clean dishcloth or paper towels. Turn the block on its side and cut vertically into three equal slabs to yield 4 rectangles. Use a cookie cutter or wide-mouth jar to cut a circle from each rectangle. Combine all seasonings in a small bowl and press a generous pinch onto each patty, about ⅛ to ¼ teaspoon per side.If you don't mind the patties not being circular, just cut each rectangle in half (or whatever shape you prefer).
- Preheat a cast-iron skillet over medium heat, with a drizzle of avocado oil. Place each patty seasoned-side down and cook for 3 minutes. Sprinkle the top with additional seasoning, flip, and cook for another 3 minutes.
- Toast your English muffin and add vegan cheese as soon as it's done to help it melt. For a more thorough melt, add the English muffin to a warm skillet and cover with a lid for 30 seconds, or microwave for 5-10 seconds. Spread mashed avocado on the top half and sprinkle with everything but the bagel seasoning. Layer on the tofu egg patty, tomato, spinach, and any other toppings. Serve and enjoy immediately.
Notes
If you tried this easy breakfast sandwich with tofu egg patties, drop a comment below and let me know how you built yours.
xo, Morgan
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