Vegan Breakfast Sandwich

This post contains affiliate links. Read my disclosure policy here.

Start your morning off right with this Vegan Breakfast Sandwich. It’s hearty, savory & oh-so satisfying!

Let’s talk about important stuff

I recently realized that I don’t have many breakfast recipes on my blog. While I do have delicious Chocolate Chip Pancakes & this Chunky Monkey Smoothie Bowl, I have nothing savory up at all.

I’m still a newbie blogger, but what was I thinking?

Breakfast is serious business and this should have been the first thing up there.

Well, today things are changing and I’m sharing my favorite Vegan Breakfast Sandwich with you guys.

Growing up on Long Island, breakfast sandwiches were the most popular breakfast choice and I believe they still are. There’s a deli, diner or the demonic golden arches on every street corner, and they all offer a breakfast sandwich.

A typical sandwich includes egg, sausage or bacon, and cheese. Holy heart attack! No wonder I always felt terrible back in the day. I had no idea how unhealthy, cruel and unnecessary this breakfast was.

Enter the vegan breakfast sandwich

It’s a savory and mouth-watering meal, that will satisfy your taste buds, fill you up and give you a healthy dose of protein.

Also, it’s really fun to eat and noBODY had to die for it. Now that’s what I’m talking about!

What’s in this Vegan Breakfast Sandwich?

Well, the main ingredient is tofu and I know what y’all are thinking, but don’t worry, this isn’t some boring tofu breakfast. This tofu is seasoned to perfection, fried until it’s slightly crispy on the outside and soft on the inside.

It’s nestled in your favorite toasty bread with gooey-melty cheese, fresh greens, crisp pickles, creamy mayo, and sweet & tangy ketchup.

The magical ingredient

Kala Namak (black salt) is an Indian mineral salt that has a very distinct sulfurous smell and taste. It seems to intensify when heated up too. This will add an ‘eggy’ smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once.

It’s really easy to overdo, so remember that a little goes a long way. I use 1/2 teaspoon and use sea salt if I need more seasoning. If you’re not into ‘eggy’ flavor, you can just use sea salt instead. It will still be delicious!

Is this making your mouth water? Because I’m drooling over here!

Now, there’s nothing set in stone here and this sandwich is completely customizable. For your bread base, you can choose a bagel, English muffin, a wrap or regular bread slices.

To make this meal healthier, you can choose a gluten-free bread or even sprouted whole grain variety. The Ezekiel brand is one of my favorites.

If you are not feeling the tofu, you can try this with fried or baked tempeh. Add your favorite veggies like leafy greens, tomato, avocado, bell pepper, mushrooms, red onion, sprouts and more.

If you want to hold the pickles, you can replace them with olives or some jalapeños.

To add more spice, sprinkle with some crushed red pepper or hot sauce. You can even mix some sriracha into your mayo to take things to another level.

O.k., are you hungry yet? Let’s do this!

 Season one side of the tofu with salt, garlic powder, cracked pepper and turmeric. I just sprinkled it out of the spice jars. You will season the second side in the pan when it’s time to flip them.

In a medium pan, heat oil over medium heat and place the tofu slices, seasoned side down on the pan. While the bottom side is cooking, season the top side.

Let the tofu cook for 3 to 5 minutes, until slightly brown and crispy. Now flip the slices over and fry the other side for 3-5 minutes. Now’s a good time to pop the bread in a toaster, if preferred.

 To melt the cheese, on a baking sheet, place 2 slices of tofu side by side, with a slice of cheese on top of each set. Put it in the oven on broil for 1-3 minutes, until the cheese is melted. You can also use a toaster oven.

 To melt the cheese, on a baking sheet, place 2 slices of tofu side by side, with a slice of cheese on top of each set. Put it in the oven on broil for 1-3 minutes, until the cheese is melted. You can also use a toaster oven.

 Spread mayo on both sides of the bread. Place the 2 slices of tofu with cheese on one side. Add the greens and tomatoes (sprinkle with salt and pepper, if desired). Now add a couple of pickle slices and close the sandwich together. Cut diagonal

I’d love to hear from you

If you make this Vegan Breakfast Sandwich, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Vegan Breakfast Sandwich

Start your morning off right with this Vegan Breakfast Sandwich. It's hearty, savory & oh-so satisfying!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Gluten-Free Option, Vegan

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3

Calories: 364kcal

Author: Melissa | Vegan Huggs

Ingredients

• 1 tablespoon coconut oil (or preferred cooking oil)
• 1 14 oz container extra firm tofu , pressed & cut lengthwise into 6 even slices (*see note)
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kala Namak (black salt) (sub regular salt)
• 3 melty vegan cheese slices
• 6 slices of bread , 3 or wraps (gluten-free if preferred)
• 1-2 tablespoons vegan mayo
• 1 cup of greens (spinach, spring mix, green lettuce, romaine etc.)
• 1-2 medium tomatoes , sliced thin
• 6 pickle slices
• Fresh cracked pepper , to taste

Instructions

• Season one side of the tofu with salt, garlic powder, cracked pepper and turmeric. I just sprinkled it out of the spice jars. You will season the second side in the pan, when it's time to flip them.
• In a medium pan, heat oil over medium heat and place the tofu slices, seasoned side down on the pan. While the bottom side is cooking, season the top side. Let the tofu cook for 3 to 5 minutes, until slightly brown and crispy. Now flip the slices over and fry the other side for 3-5 minutes. Now's a good time to pop bread in toaster, if preferred.
• To melt the cheese, on a baking sheet, place 2 slices of tofu side by side, with a slice of cheese on top of each set. Put it in the oven on broil for 1-3 minutes, until the cheese is melted. You can also use a toaster oven.
• Spread mayo on both sides of the bread. Place the 2 slices of tofu with cheese on one side. Add the greens and tomatoes (sprinkle with salt and pepper, if desired). Now add a couple of pickle slices and close the sandwich together. Cut diagonal

Notes

* Tofu - To start, you will need to press the moisture out of the tofu. Place the tofu block on top of a few paper towels & wrap it up. Then gently press all the sides until most of the moisture comes out. Don't over press. Cut the tofu in half and then cut each half into thirds, this will give you two slices for each sandwich.

 

*This recipe will make 3 breakfast sandwiches. If you would like to make less, just cut the ingredients in half and store the extra tofu in the fridge in an airtight container for 3-4 days.

Kala Namak (black salt)
It’s an Indian mineral salt that has a very distinct sulfurous smell and taste. It seems to intensify when heated up too. This will add an ‘eggy’ smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once. If you’re not into ‘eggy’ flavor, you can use regular salt. 

 

 

 

 

Nutrition

Serving: 1sandwich | Calories: 364kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Sodium: 413mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1280IU | Vitamin C: 8.4mg | Calcium: 137mg | Iron: 4.1mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

• About
• Latest Posts

Follow me

Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.

Follow me

Latest posts by Melissa Huggins (see all)

• Creamy Polenta with Mushroom Ragu - September 17, 2019
• Vegan Cream Cheese - September 3, 2019
• Easy Gazpacho Recipe - August 29, 2019

Vegan Huggs Weekly Newsletter

Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

SUBSCRIBE!

You have Successfully Subscribed!

And don’t worry, we hate spam too! You can unsubscribe at anytime.