Breakfast Sandwich
This easy vegan breakfast sandwich recipe is rich in protein, incredibly satisfying, and comes together quickly. Truth be told, I have been making a version of this sandwich for years and years! You might even recall a similar one in my debut cookbook. But for this blog variation, I wanted to keep the base of the sandwich simple while also offering lots of optional add-ons so that you can customize it to your liking.
The foundation of this sandwich is made up of juicy tofu slices that are seasoned with sage and fennel and baked in the oven. This offers a fantastic sausage-like flavor while also providing a substantial amount of plant protein. For richness, ripe avocado fits the bill perfectly here and sprinkling over some kala namak (aka black salt) provides some sulfur which gives this sandwich an uncanny eggy flavor. All of this piled together with a toasted english muffin leaves you with a hearty breakfast that comes together in a flash.
KEY INGREDIENTS FOR THIS VEGAN BREAKFAST SANDWICH
Tofu– I like this brand, as it has a fantastic meaty texture and offers an abundance of protein. Not to worry though, you could also use firm or extra firm if you can’t find the high protein variety.
English Muffins– Be mindful while shopping for these, as they are not always vegan. That said, there are many brands that are free from animal products. I like Dave’s Killer Bread and also Rudi’s, as they offer a soft and slightly chewy texture.
Kala Namak– You can find this black salt at international grocery stores or easily order it online. This salt has naturally occurring sulfur and when you combine it with juicy baked tofu and avocado, it really recreates an eggy texture and flavor that makes this recipe particularly notable. You can find it linked on my shop page.
OPTIONAL ADD-ONS
When it comes to options for this vegan breakfast sandwich, you can really go over the top! First up, my Shiitake Bacon is just begging to go on this sandwich. Like, for reals. I also think adding some fresh greens like baby spinach or fresh arugula provides a nice touch, offering some variation in texture. Of course, fresh herbs are always welcome in my book. I used some fresh dill from the garden in these photos but fresh scallions or chives or even tarragon would also be lovely. Although the ripe avocado adds a good amount of richness, an additional smear of plant mayo is quite nice and your favorite hot sauce wouldn’t hurt either. Lastly, if you have it, some thinly sliced red onion provides a pop of additional color and some added savory depth.
ENJOY THIS VEGAN BREAKFAST SANDWICH
I hope that you love this vegan breakfast sandwich! If you do try it out, please let me know in the comments. I have also provided some answers to questions you may have below, in addition to other breakfast recipes on the blog for you to try. Enjoy and happy cooking!
-Timothy
I would avoid assembling the sandwiches until right before serving. That said, you can prepare the tofu with all of the seasonings and let it marinate in the fridge. Whenever you want to make a sandwich, simply bake off a few pieces, gather your desired toppings, and toast the bread. It comes together very quickly! You could also make a batch of shiitake bacon in advance, too.
Each breakfast sandwich has around 16 grams of protein (depending on the tofu and bread). This recipe makes 4 sandwiches in total.
The baked tofu in this recipe also works beautifully as a breakfast bowl. Serve it with some scattered hash browns, sautéed greens, skillet shiitake bacon, and your favorite hot sauce for a fantastic gluten free breakfast. You could also make the recipe as written but use these gluten free muffins (that I actually love!). You can find them in the freezer section of most well-stocked grocery stores.
IF YOU LIKE THIS, TRY THESE RECIPES:
Breakfast Sandwich
Ingredients
- 16 ounces tofu, extra firm or high protein (1 block)
- Drizzling olive oil, about a tablespoon
- 1 teaspoon nutritional yeast
- ½ teaspoon ground sage, or rubbed
- ½ teaspoon fennel seeds, roughly chopped
- 1 teaspoon tamari, or soy sauce
- 1 teaspoon rice vinegar, or plain
- Sea salt and pepper, to taste
- Big pinch garlic powder
- 4 English muffins, sliced and toasted
- 1 ripe avocado, quartered and thinly sliced*
- Big pinch kala namak
Optional add-ons:
- Fresh spinach or arugula
- Plant mayo
- Thinly sliced red onion
- Shiitake bacon
- Fresh herbs, such as scallions, chives, or dill
- Hot sauce
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the tofu: Cut the tofu into 8 equal slices. (Think rectangular pieces that will fit nicely on the muffin!) Place the tofu slices on a baking sheet close together while you season. Drizzle over the olive oil and then sprinkle over the nutritional yeast, sage, and chopped fennel seeds. Pour over the tamari (or soy sauce) and vinegar. Add a few cracks of freshly ground black pepper, a pinch of sea salt, and a big pinch of garlic powder. Using your hands, gently flip, rub, and flip again until the tofu is thoroughly coated with seasonings on both sides. This doesn't have to be perfect!
- Bake the tofu: Bake in the hot oven for 10-15 minutes. Using a spatula, flip the tofu. Place back in the oven and continue to bake for an additional 10-15 minutes. The tofu should be browned on the edges and just a bit crispy.*
- Assemble the sandwich: Lay the top and bottom of the toasted muffin on a cutting board or plate. Place the sliced avocado on one piece and sprinkle it with the kala namak. On the other piece, add a small handful of greens, in addition to any other optional toppings. Then add two slices of the baked tofu, close up the sandwich, and enjoy immediately!
I loved this recipe! I made it in the air fryer and the flavors of this tofu are delicious!! Thanks so much for posting this 🙂
Loved reading this! I adore this tofu and am thrilled to know that you liked it. Thanks for letting me know and for being here!