This easy vegan breakfast sandwich with tofu is a delicious and healthy plant-based breakfast, perfect for on-the-go mornings or whenever you need a satisfying bite! Made with savory tofu egg patties, juicy tomato slices, melty vegan cheese, and crisp greens, all piled high on a hearty gluten-free English muffin.
This vegan Egg McMuffin takes the classic breakfast sandwich to a whole new level. The tofu egg patties are a delicious plant-based alternative to "real eggs" that are quick and easy to make!
If you love my tofu scramble, this is a great alternative when you are short on time or don't feel like doing much prep work. Like the scramble, this recipe uses black salt (known for its sulfur content that mimics the eggy taste and aroma) to transform tofu into a delicious egg substitute.
Jump to the recipe to get started or keep reading for all the deets!
Craving more delicious vegan breakfast ideas? Dive into this protein-packed quinoa bowl and my loaded avocado toast recipe! Want to explore more vegan breakfast options? Head over here for all my easy recipes!
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Ingredients
- Tofu egg patty: a delicious homemade egg alternative! To make these flavorful patties, you'll need extra-firm tofu, kala namak (black salt), garlic powder, turmeric, and black pepper. Don't skip the black salt - it's the secret ingredient for achieving that eggy flavor!
- GF English Muffin: I love Food For Life multiseed English muffins, but feel free to use your favorite brand, or substitute with your favorite bagel for a heartier twist.
- Fresh spinach adds easy nutrients and a little crunch.
- Tomato slices: beefsteak or heirloom tomatoes work best for sandwiches.
- Avocado + everything but the bagel seasoning: my all-time favorite combination for an easy breakfast sandwich spread. It requires minimal effort while adding healthy fats and delicious flavor.
- Vegan cheese: adds creamy, savory richness to your breakfast sandwich. I love Field Roast Chao Creamy Cheese, but choose your favorite! A vegan cheddar or pepper jack would be delightful.
How to make eggy tofu patties
- Drain and gently pat the tofu dry. While I prefer using an absorbent dishcloth for this step, paper towels work equally well. Skip the tofu press for this recipe - we're keeping it quick and easy!
- Create even tofu slices by turning the tofu block on its side and cutting vertically into three equal pieces. This yields 4 rectangles.
- Use a cookie cutter or wide-mouth jar to cut a circle into each rectangle.
- Combine seasonings in a small bowl and add a large pinch to each patty (about ⅛-1/4 tsp).
- Preheat a cast-iron skillet over medium heat. Once warm, add a drizzle of avocado oil and place the seasoned side of each patty down on the skillet.
- As it cooks, sprinkle the top of each patty with additional seasoning. Let each side cook for 3 minutes.
Variations
The ultimate vegan breakfast sandwich is all about creating a personalized masterpiece that suits your taste buds! Here are some of my favorite variations and additional ingredients to inspire you.
- Grilled English muffin: grill your English muffin for a richer and crispier texture! Spread vegan butter on each half and cook on a preheated grill pan or cast iron skillet until golden brown.
- No tofu: substitute tofu with carrot bacon, grilled mushrooms, hashbrowns, tempeh bacon, a baked potato slice, or a mini chickpea omelet.
- Avocado breakfast sandwich: add sliced avocado + veggies of choice.
- Fresh herbs: For a fresh, herbaceous touch, I love adding microgreens, which also pack a nutrient punch. Fresh cilantro or parsley are great options too!
Don't have any avocado or vegan cheese? No sweat! The sandwich is great with or without it. Try adding one of these breakfast sandwich sauces instead for additional flavor and moisture.
- Vegan pesto
- Non-dairy buffalo sauce
- Zhoug sauce
- Hot sauce or sriracha
Pro tip: Add vegan mayo to these sauces for an easy aioli ready in seconds!
Let me know in the comments below if you try any of these variations and don't forget to tag @notablyvegan in your social media recreations!
Top tips for making the best vegan breakfast sandwich
- Go for the gold. Toast your bread, English muffin, or bagel of choice to golden perfection to create a crisp crunch and prevent sogginess. However, skip toasting the English muffin ahead of time - it doesn't store well toasted and reheating isn't ideal.
- Melty cheese. For an easy melt, top your freshly toasted English muffin with vegan cheese as soon as it comes out of the toaster. Alternatively, you can place cheese on one half of the muffin and melt it in the microwave or in a covered pan on the stovetop.
- Veggies. Fresh, vibrant veggies add delightful texture and flavor to the sandwich, complementing the tofu patty perfectly. While I love tomato slices and spinach, feel free to use your favorites!
- Tofu. Use extra firm tofu or firm tofu for best results! Be sure to coat the bottom of your skillet with avocado oil or high-quality olive oil so that the patties do not stick as they cook. Leave undisturbed for 3 minutes.
Storage
Enjoy this vegan breakfast sandwich fresh for the best experience!
Leftover pan-fried tofu patties can be stored in an airtight container in the fridge for 2-3 days. To reheat, add them to a warm skillet.
Any leftover seasoning can also be stored in an airtight container and kept until you're ready to make your next batch of patties.
📋 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
- To make tofu egg patties, drain and gently pat the tofu dry. Create even tofu slices by turning the tofu block on its side and cutting vertically into three equal pieces. This yields 4 rectangles. Use a cookie cutter or wide-mouth jar to cut a circle into each rectangle.Combine seasonings in a small bowl and add a large pinch to each patty (about ⅛- scant ¼ tsp).Preheat a cast-iron skillet over medium heat. Once warm, add a drizzle of avocado oil and place the seasoned side of each patty down on the skillet. As it cooks, sprinkle the top of each patty with additional seasoning. Let each side cook for 3 minutes, then remove from heat.
- Toast your English muffin and add cheese as soon as it comes out of the toaster (this will help it melt). Alternatively, add cheese to the bottom half and microwave until melted. Add mashed avocado to the top half and sprinkle with everything but the bagel seasoning.
- Assemble the breakfast sandwich (add tomato, spinach, and any other ingredients you wish!) and enjoy!
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