Easy Vegan Breakfast Sandwich with Tofu Egg Patties
Vegan tofu egg patties seasoned with black salt and turmeric, piled high on a gluten-free English muffin with creamy avocado, fresh spinach, juicy tomato, and melty vegan cheese. Ready in 15 minutes.
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
Black salt (kala namak) has a strong sulfur smell straight from the bag, which is normal and exactly what gives the patties their eggy flavor.