Vegan Tofu Scramble Breakfast Sandwiches Recipes

VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES

Vegan Tofu Scramble Breakfast Sandwiches image

These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!

Provided by Leslie Lopez

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 40m

Yield 5

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 (12 ounce) package firm tofu, drained
¾ cup canned fire-roasted tomatoes, drained
1 medium red bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 ½ tablespoons nutritional yeast
1 ½ tablespoons soy sauce
½ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon ground turmeric
1 pinch salt to taste
1 tablespoon vegan mayonnaise, or to taste
5 each sandwich buns, split
1 cup fresh spinach
1 avocado, sliced

Steps:

Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Nutrition Facts : Calories 337 calories, Carbohydrate 33.3 g, Fat 18.4 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 660.5 mg, Sugar 3.2 g

THE BEST VEGAN BREAKFAST SANDWICH

The Best Vegan Breakfast Sandwich image

A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.

Provided by Lauren Toyota

Categories Vegan Breakfast Sandwich Tofu Root Vegetable Tomato Vegetarian

Yield Makes 5 sandwiches

Number Of Ingredients 18

Ingredients

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

Steps:

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.
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.
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!
Place the bacon strips in the pan once the egg patties are done just to heat through.
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.

VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Vegan Tofu Breakfast Scramble Recipe by Tasty image

Here's what you need: unsweetened plain almond milk, nutritional yeast, garlic, ground turmeric, kosher salt, extra firm tofu, olive oil, scallions, freshly ground black pepper, red bell pepper, kale, avocado, veggie breakfast sausage patties, La Brea Bakery® French Bread Loaf,

Provided by Kroger

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

⅓ cup unsweetened plain almond milk
2 tablespoons nutritional yeast
1 clove garlic, minced
¼ teaspoon ground turmeric
¾ teaspoon kosher salt, divided, plus more to taste
16 oz extra firm tofu, drained and patted dry
1 tablespoon olive oil
3 scallions, white and light green parts, diced
¼ teaspoon freshly ground black pepper
½ cup red bell pepper, diced
½ cup kale, chopped, stems removed
1 avocado, pitted, peeled, and thinly sliced
8 veggie breakfast sausage patties, cooked according to package
1 La Brea Bakery® French Bread Loaf,, sliced and toasted

Steps:

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
Enjoy!

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