Yield: 3 sandwiches
Vegan “Egg” Sandwich
Prep Time:
1 hour
Cook Time:
30 minutes
Total Time:
1 hour 30 minutes
If you have always loved egg sandwiches, you can now easily make it all plant-based!
These are great "make ahead" breakfast sandwiches that can be wrapped in aluminum foil then frozen or refrigerated. They are easy to heat up whenever you need a quick delicious breakfast
Ingredients
- 1 package extra firm tofu
- English muffins (3)
- vegan breakfast sausage patties (3)
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp black salt
- 1/4 tsp salt
- pinch pepper
- Spinach
- vegan cheese (optional)
Instructions
- Press tofu for ~10 min to remove water. Cut tofu in 1/2 inch round pieces (about the size of your english muffin circumference). I was able to make about 3 patties with my tofu block. You will have extra small pieces of tofu that you can use in other cooking.
- Mix up spices in a bowl. Sprinkle spice mixture over tofu pieces, front and back. You can use your fingers to rub the spice mixture into the tofu.
- Place 1-2 Tbsp olive oil in pan over medium heat. Cook tofu in pan for ~ 7 min per side. It should get a little crispy.
- Meanwhile, toast English muffins and cook up vegan breakfast sausages.
- Arrange sandwich with sausage on bottom, then tofu egg, optional cheese and spinach on top between the two English muffins.
- To heat up for later from fridge:Place aluminum foil wrapped sandwich in conventional oven for 10 min @350 F.
- To heat up from freezer: Place aluminum foil wrapped sandwich in conventional oven for 25-30 min @350 F.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 141Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 658mgCarbohydrates 15gFiber 2gSugar 3gProtein 9g