This delicious breakfast tofu sandwich recipe takes about 10 minutes to make using tofu, seasoning, breakfast sandwich bread of choice, as well as additional options like baby spinach and tempeh bacon slices!
It’s a quick and tasty vegan breakfast sandwich high in protein!
Recipe for Breakfast Tofu Sandwich
This Vegan Breakfast Sandwich, inspired by the popular (and slightly infamous) grocery store Erewhon, is packed with plant-based protein and bold flavour. This is a copycat version of Erewhon’s Eggless Breakfast Sandwich, and it features turmeric curry tofu (which is easy to make with a mixture of various spices), smoky tempeh bacon, lightly sautéed baby spinach, and creamy vegan mayo (optional) on a toasted English muffin.
You can customize this breakfast sandwich however you’d like, but I wanted to share the best breakfast sandwich I’ve made so far because it’s incredibly tasty!
If you want an eggy breakfast sandwich flavour, make sure you use a little kala namak (black salt), which will add a stronger “eggy” flavour to the tofu. To make your tofu flavourful and get the golden colour you just have to use a mixture of spices such as turmeric, curry powder, paprika, salt and pepper.
Ingredients
- Tofu
- Oil
- Turmeric
- Curry Powder
- Paprika
- Salt & Pepper
- Tempeh (optional)
- Spinach
- Vegan Mayo (or Hummus)
- English Muffins (or other sandwich bread)
This breakfast tofu sandwich is vegan, nut-free, dairy-free, egg-free and can be made gluten-free!
To make this recipe gluten-free, use gluten-free english muffins and gluten-free tempeh bacon
If you don’t have or want vegan mayo, you can omit or use hummus instead
How To Make a Breakfast Tofu Sandwich
Begin making your breakfast sandwich by preparing your tofu. Slice your extra firm tofu into 6 even rectangular/square patty shapes.
Heat 1 tbsp of oil in a large non-stick pan on medium-high heat.
While oil is heating, season your tofu by adding to a plate or shallow bowl: turmeric, curry powder, paprika, salt and pepper. Mix the seasoning together. Then coat each piece of tofu by rubbing the seasoning mix onto each side of the tofu.
Add coated tofu patties into the pan and cook on each side for about 3-4 minutes, until nice and golden.
If you want to add extra protein to your breakfast sandwich, I also recommend adding tempeh to your sandwich! While the tofu is cooking, prepare the tempeh into strips (like bacon) and cook it according to instructions. You can cook the tempeh in the pan while the tofu is cooking if there is enough space in the pan, or wait after the tofu is cooked.
After the tofu patties are done cooking, remove them from the pan and add fresh spinach to the pan. Saute the spinach until the spinach begins to wilt. Add a sprinkle of salt and pepper, and remove from the heat for the most delicious sautéed spinach to include in your breakfast sandwich.
Toast the English muffins or bread of your choice, either in a toaster or simply use the pan to toast each side slightly.
On each slide, add 1/2 tbsp of vegan mayo (or hummus). Then add one tofu patty, followed by a couple of tempeh pieces, and then topped with sautéed spinach! And voila! A tasty breakfast tofu sandwich! This recipe makes 6 breakfast sandwiches, so continue to assemble them all and enjoy right away with others or wrap up and store in the fridge, ready to eat, microwave or air fry to enjoy any morning this week!
Watch me make this recipe on YouTube here.
Breakfast Tofu Sandwich
Equipment
Ingredients
- 1 block tofu extra firm, sliced into 6 rectangular/square patties
- 1 tbsp oil
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp paprika or smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp kala namak black salt, optional (if not using, add more salt to taste)
- 1 package Tempeh sliced around 10-12 pieces
- 6 cups Spinach fresh
- 6 tbsp vegan mayo or hummus, optional but recommended
- 6 English muffins
Instructions
- Begin making your breakfast sandwich by preparing your tofu. Slice your extra firm tofu into 6 even rectangular/square patty shapes.
- Heat 1 tbsp of oil in a large non-stick pan on medium-high heat.
- While oil is heating, season your tofu by adding to a plate or shallow bowl: turmeric, curry powder, paprika, salt and pepper. Mix the seasoning together. Then coat each piece of tofu by rubbing the seasoning mix onto each side of the tofu.
- Add coated tofu patties into the pan and cook on each side for about 3-4 minutes, until nice and golden.
- If you want to add extra protein to your breakfast sandwich, I also recommend adding tempeh to your sandwich! While the tofu is cooking, prepare the tempeh into strips (like bacon) and cook it according to instructions. You can cook the tempeh in the pan while the tofu is cooking if there is enough space in the pan, or wait after the tofu is cooked.
- After the tofu patties are done cooking, remove them from the pan and add fresh spinach to the pan. Saute the spinach until the spinach begins to wilt. Add a sprinkle of salt and pepper, and remove from the heat for the most delicious sautéed spinach to include in your breakfast sandwich.
- Toast the English muffins or bread of your choice, either in a toaster or simply use the pan to toast each side slightly.
- On each slide, add 1/2 tbsp of vegan mayo (or hummus). Then add one tofu patty, followed by a couple of tempeh pieces, and then topped with sautéed spinach! And voila! A tasty breakfast tofu sandwich! This recipe makes 6 breakfast sandwiches, so continue to assemble them all and enjoy right away with others or wrap up and store in the fridge, ready to eat, microwave or air fry to enjoy any morning this week!
Nutrition
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