Who doesn’t love sinking their teeth into a fresh breakfast sandwich in the morning? It doesn’t get much better than savory ingredients stacked between toasted english muffin halves. But most fast-food joints pump out pretty crappy versions that are loaded with animal products. No, thanks. We deserve better things when we roll out of bed! That’s why I’ve been working hard to finally perfect the vegan breakfast sandwich, and I’m stoked to say that it’s finally been done.
This is a delicious fantasy come true, and you can make the batter then eat them all week long with whatever toppings you like. Or share them, I guess. Whatever.
the vegan breakfast sandwich
This vegan breakfast sandwich will change your life!
- 1 C medium firm tofu
- 1/3 C nondairy milk
- 2 tbsp nutritional yeast
- 2 tbsp tapioca flour
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- sea salt & ground black pepper, to taste
- Combine all the ingredients in a blender until smooth.
To make the eggless patties for your breakfast sandwiches, heat a pan over medium heat with a small amount of oil. Then scoop 1/4 cup of batter into the pan. Let it cook on one side for 3 minutes. At this point the surface should have small bubbles. Flip, and cook for another 3 minutes.
Toast an english muffin and prepare any toppings you desire. If you want to melt cheese on the patty, add it a couple of minutes after you flip the patty, then cover the pan with a lid.