You’re guaranteed to have a great day when you start it with these Vegan Breakfast Sandwiches. They’re loaded with lettuce, tomatoes, avocado, and “cheesy” baked tofu, and they’re great option for lunch, too!
I do best when I have a hearty, savory breakfast in the morning. I’ve love tofu scrambles, loaded avocado toast, and vegan omelets. One of my favorite ways to start the day is with a big vegan breakfast sandwich made with tofu and veggies.
I make this recipe often, and it’s so simple that I’ve never thought to write it down. The original inspiration for this recipe was a tofu sandwich that Miyoko Schinner made on Vegan Mashup a few years ago. I didn’t write down what she did, but I headed into the kitchen and threw a few things together from memory. And I’ve been making it ever since!
Dipped in nutritional yeast, the baked tofu in these sandwiches has a savory cheesy flavor. I often make it in the air fryer. In fact, I bought a little metal rack for my air fryer in order to cook twice as much tofu at once.
There have been times in the past when I’m in hurry, and I prepare this tofu on the fly on the stovetop. I put a little tamari and apple cider vinegar in large pan over medium high heat, and I place the tofu slices in the pan. I then sprinkle on some nutritional yeast and spices. I flip the tofu and sprinkle nutrition yeast and spices on the other side as well. And then I cook the tofu for a few minutes on each side, until it’s crisp and chewy.
I like to bake up a block of tofu at the beginning of the week so that I have tofu at the ready for sandwiches in each morning. I’m not a morning person, so it really helps make cooking breakfast easier.
If you can’t find super firm tofu, extra firm will work, too, but make sure you press as much water out of it as possible. If you like your tofu a little crisper or chewier, you can bake it a little longer than I specify here. It’s great in wraps and sandwiches for lunch, too, and it makes a terrific topping on salads, as well.
Vegan Breakfast Sandwiches
- 16 ounce block super firm tofu
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 6 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 4 whole grain English muffins (I like Ezekiel Sprouted Grain English Muffins)
- 1 avocado, sliced
- 1 large tomato, sliced
- 4-8 large lettuce leaves
- ½ cup Cashew Cheese Sauce
- Hot sauce, for serving, optional
If you’re cooking this in your oven, preheat it to 400°F and line a baking sheet with parchment paper.
Slice the tofu into thin slabs, about ¼” thick and place in a shallow dish.
Mix the tamari and apple cider together and pour the mixture over the tofu. Make sure the pieces are totally submerged. Allow the tofu to marinate for 10 to 15 minutes.
In a small bowl, whisk together the nutritional yeast, turmeric, garlic, powder, sea salt, and black pepper.
Dip a tofu slab into the nutritional mixture and make sure it’s fully coated. Place it on the baking sheet. Repeat with the rest of the tofu.
Oven instructions: Bake the tofu for 20 minutes, flipping the slabs over after 10 minutes.
Air fryer instructions: Bake the tofu on 400° for 10 minutes, flipping after 5 minutes. Depending on the size of your air fryer, you may need to cook the tofu in batches.
While the tofu is cooking, toast the English muffins.
To make the sandwiches, place a few slices of avocado and tomato on half of each muffin along with a leaf or two of lettuce. Place 3 or 4 slices of tofu on each muffin half, and then drizzle with the Cashew Cheese Sauce. Drizzle on some hot sauce, if using.
Top sandwich with the other half muffin half, and serve.
If you enjoyed this vegan Breakfast Sandwich, you might also like:
- Santa Fe Breakfast Quesadilla
- Biscuits and Gravy Breakfast Sandwiches
- Lemon-Rosemary Grilled Tofu Sandwich
- Za’atar Tofu