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Vegan Breakfast Tofu Egg Sandwiches

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings (8 sandwiches)
Course: Breakfast
Cuisine: Vegan

Ingredients

For the "Eggy" tofu:
  • 1/2 tsp black salt aka kala namak
  • 1/2 tsp turmeric powder
  • 1 tbsp tamari
  • 1 tbsp nutritional yeast
  • 1/4 cup water
  • 1/2 tsp black pepper or to taste
  • 8 slices of firm tofu
  • 1 tbsp grapeseed oil or oil of choice
For the sandwiches:
  • 8 English muffins
  • 8 slices of vegan cheese I used Follow Your Heart Cheddar Slices
  • 2 vine tomatoes enough for 8 slices
  • Vegan butter for the English muffins
  • Optional: vegan bacon or sausages either the processed stuff, or the homemade version with eggplant/mushroom/cassava/coconut etc

Instructions

    Cup of Yum
  1. Combine black salt, turmeric, tamari, nutritional yeast, water, and black pepper to make the eggy marinade. Add 2 slices of the tofu to the marinade and let sit for about 2-3 minutes before cooking.
  2. Preheat a pan to medium heat. Add oil and your marinated tofu (meanwhile replace the marinated tofu with cut tofu so it can absorb some of that eggy flavour). Cook for 2-3 minutes on each side until browned, while also cooking up the vegan bacon/sausage if using.
  3. Toast your English muffins, then microwave the cheese slices on one half and butter the other half.
  4. Assemble the sandwich by layering the eggy tofu, vegan sausage/bacon, sliced tomato, and the English muffin!
  5. Repeat until all sandwiches are made and enjoyed!