This vegan tofu breakfast sandwich is a super satisfying way to start the day. This vegan breakfast is so delicious that you might also want it for lunch… and maybe dinner too! Breakfast for dinner is always a good idea. This bagel sandwich is also a great vegan brunch recipe to share!
I love making sandwiches with bagels instead of bread and a breakfast sandwich is no exception. Between the bagel sits a tasty tofu “egg” patty, cream cheese, tomato, avocado, and the perfect amount of hot sauce. All vegan and super tasty!
You can make the tofu “egg” patties ahead of time as part of a healthy meal prep so you can have this sandwich every morning. Simply store the vegan “egg” in an air-tight container for the week. This plant-based bagel breakfast sandwich is full of protein with the right amount of fat and carbs to keep you going until your next meal.
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The vegan tofu “egg” is easy to make. All you need to do is slice it to fit on a bagel, season, and bake. Make sure to use extra firm tofu to get the right egg-like texture. If you really want that eggy taste, sprinkle black salt onto the tofu before cooking. Black salt contains sulfur, which adds the smell and taste of eggs.
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Vegan Tofu Breakfast Sandwich
- Prep Time10 min
Ingredients
For the Tofu "Egg"
- 1 block extra firm tofu, excess water patted out
- 1 TBSP low sodium soy sauce
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- Pepper to taste
- 1 TBSP cornstarch, arrowroot powder, or rice flour
For the Bagel Sandwich
- Vegan bagels
- Vegan cream cheese
- Avocado
- Tomato
- Onion
- Greens
- Hot Sauce
Directions
Preheat oven to 375F. Slice tofu into 1/4 to 1/2-inch slices. They can be circular, square, or any shape you like.
In a small bowl, combine the soy sauce, syrup, garlic, turmeric, and pepper. Mix well. Use your fingers or a basting brush to spread the mixture on both sides of the tofu slices.
Place the tofu slices on a lined baking sheet. Sprinkle the cornstarch (or arrowroot powder, or rice flour) on both sides of the tofu. Press it in lightly so it doesn’t fall off when the tofu “egg” is flipped.
Bake for 20 minutes. Flip and bake another 5-10 minutes, or until firm and lightly crisped. Let cool slightly before adding to your bagel sandwich.
Assemble the bagel breakfast sandwich by layering on cream cheese and all the toppings your heart (or stomach) desires.
