Tofu Egg Breakfast Sandwich Recipe By Tasty

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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



Vegan Tofu Scramble Breakfast Sandwiches image

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

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

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



Breakfast Sandwich Meal Prep Recipe by Tasty image

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

10 eggs
¾ cup milk, of your preference
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
2 cups broccoli floret, chopped
½ red onion, diced
1 red bell pepper, diced
2 slices turkey bacon, or of your preference, cut in half
4 slices deli meat, of your preference
6 whole grain english muffins, sliced
6 slices cheese, of your preference

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



The Best Vegan Breakfast Sandwich image

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 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

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