Name: The Best Vegan Breakfast Sandwich
Cook time: 20 minutes
Total time: 45 minutes
Yield: Makes 5 sandwiches
Ingredients: 1 (16 oz/450 g) brick medium-firm tofu; 3/4 cup unsweetened nondairy milk; 1/3 cup nutritional yeast; 1/4 cup tapioca flour; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sea salt; 1/2 teaspoon ground pepper; 2 tablespoons finely chopped chives; 3 tablespoons vegan butter, for frying; 5 English muffins, split in half; 5 tablespoons vegan butter; 5 vegan cheddar cheese slices; Cassava Bacon; 2 vine tomatoes, sliced thick

Active Time
20 minutes
Total Time
45 minutes

Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.

Ingredients

Makes 5 sandwiches

Vegan Egg:

1 (16 oz/450 g) brick medium-firm tofu

3/4 cup unsweetened nondairy milk

1/3 cup nutritional yeast

1/4 cup tapioca flour

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1/2 teaspoon ground pepper

2 tablespoons finely chopped chives

3 tablespoons vegan butter, for frying

Sandwich:

5 English muffins, split in half

5 tablespoons vegan butter

5 vegan cheddar cheese slices

Cassava Bacon

2 vine tomatoes, sliced thick

Preparation

Step 1
To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.
Step 2
Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 1/3 cup of the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in color before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you’ve folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 1/3 cup of batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.
Step 3
When you’re on your last egg patty, set the oven to broil and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the broiler for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don’t burn!
Step 4
Place the bacon strips in the pan once the egg patties are done just to heat through.
Step 5
To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.

Leave a Review

Reviews (2)

I made just the egg part of this recipe, and it was great! I did not use the vegan butter or any kind of cooking spray, just used a high quality nonstick pan and heated up well before pouring in the batter and it released with no problem. (I learned from the first one; the pan was not quite hot enough so it didn't release as well, more like in three parts - salvageable but not as satisfying as flipping it in one go - but the second one came out perfectly.) I had to gently release the edges with a silicone spatula bit by bit and then flipped the whole thing. I kept a second pan on a pre-warmed, but not turned-on burner to keep the first one warm while I made the second one as my oven was occupied and I didn't want it to overcook in the oven. It was still slightly soft and fluffy inside when fully cooked but not at all overcooked (which I was afraid of) or raw (which would not be delicious, unlike regular eggs). I served with potato and broccoli hash, homemade ketchup and hot sauce. A nice departure from a typical tofu scramble and a big hit.
- Anonymous
- Brooklyn
- 1/2/2021
I’ll be honest, I was skeptical at first! I only came here for the egg, I made my own sandwich. I had a hard time balancing the thickness of the batter... I added more milk and it was still pretty thick. Didn’t want to go too thin so I left it. Was hard to spread in the pan... very sticky. The first one I made broke apart a lot but in the end wound up as one piece. Took a bit longer to cook then stayed in the recipe, but my batter was probably thicker too. My second one went a bit easier. In the end, they were incredibly tasty and the consistency was like that of a real egg. Like an omelette egg. Very good. I think I learned from the first attempt a lot and tomorrow when I use the rest of the batter it will be even better. Thanks a bunch!
- Marinw
- St. Louis, MO
- 7/13/2019