The Best Vegan Breakfast Sandwich Food

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 BREAKFAST SANDWICHES

Vegan Breakfast Sandwiches image

I came up with this one morning and it's become one of my favorite breakfast foods. What's best is making this on a Sunday, having one sandwich, then taking the leftovers to work to reheat in the microwave every morning.

Provided by tendollarwine

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb firm tofu, drained and sliced into 6 even slabs
6 slices vegan sausage patties, pressed thin
1/2 cup soy flour
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 tablespoons vegetable oil
vegan margarine
6 vegan American cheese (Tofutti singles)
6 English muffins, toasted

Steps:

Heat 1 tbsp of oil in a skillet over medium heat. Fry the sausage on both sides until browned. Place on a plate with paper towels to drain and keep the plate in a warmed oven.
On another plate, combine the soy flour, garlic powder, turmeric, salt and pepper. Dredge the drained tofu in the mixture and make sure all sides are evenly coated.
Heat the remaining oil in the pan and in 2 batches, fry the coated tofu until browned, about 3 minutes on each side. When they are done, add to the plate of sausages in the oven to drain excess oil and to keep warm.
Toast and butter the English muffins. Assemble the sandwiches with the sausage on the bottom, tofu in the middle, and slice of soy cheese on the top.

Nutrition Facts : Calories 294.9, Fat 14.8, SaturatedFat 2.5, Sodium 349.2, Carbohydrate 28.9, Fiber 2.7, Sugar 2.5, Protein 14

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