VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES
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
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
BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, garlic powder, broccoli floret, red onion, red bell pepper, turkey bacon, deli meat, whole grain english muffins, cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF (190ºC).
- Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
- In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
- Mix in broccoli, red onion, and bell pepper.
- Bake until the top starts to get golden brown, about 25 minutes.
- Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
- Bake 5-10 minutes, or until they reach desired doneness.
- Arrange the sliced English muffins on another sheet pan.
- Broil for 5-10 minutes, or until they reach desired doneness.
- Once your eggs cool, slice into 6 squares.
- Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
- Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
- Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
- Store in an airtight plastic bag or container up to one month in the freezer.
- When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 35 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
THE BEST VEGAN BREAKFAST SANDWICH
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
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.
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