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the vegan breakfast sandwich

the vegan breakfast sandwich_hot for food

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.

Here’s a pretty cool video I made showing you the process of creating the vegan breakfast sandwich!

the vegan breakfast sandwich_hot for food
5 from 2 votes
Print Recipe

the vegan breakfast sandwich

This vegan breakfast sandwich will change your life! 

Course Breakfast, sandwiches
Cuisine American
Keyword breakfast, breakfast sandwich, sandwiches, tofu, tofu omlette
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 sandwiches
Author Lauren Toyota


  • 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


  1. Combine all the ingredients in a blender until smooth.
  2. 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.

  3. 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.


  • LM 5 years ago

    I’ve never tried tofu as an egg replacement but after watching this video, we had to, and we really enjoyed these breakfast sandwiches! Next, tofu scramble!!

    • Lauren Toyota 5 years ago

      I’m glad you’re finding some great ideas on our blog. Thanks for the support 🙂

  • Darcey 5 years ago

    Saw this, and had to try. Made it for dinner – it was a hit with the kiddies. I’m really enjoying your site!

  • alex 5 years ago

    Have to ask, what did you use for the meat substitute? The sandwich looks delicious!

    • Lauren Toyota 5 years ago

      Hi Alex

      It’s yves veggie ham or salami. It’s available in most every grocery store I’ve been to.


  • Jennifer 5 years ago

    What is the sauce you have on there? It looks delicious!

    • Lauren Toyota 5 years ago

      I think that’s the daiya cheddar cheese melting down the sides you’re drooling over!

  • Monika 5 years ago

    Can I substitute arrowroot for the tapioca flour?

    • Lauren Toyota 5 years ago

      yes you can!

  • Meggan Powell 4 years ago

    This is genius. I used arrowroot instead of tapioca and it turned out great. Just make sure to leave it on the pan long enough or it will fall apart when you try to flip it. Thanks Lauren! Love you’re attitude! You’re inspiring!

    • Lauren Toyota 4 years ago

      yes you can always interchange arrowroot and tapioca for the most part! Glad it worked for you.

  • Tim Paige 4 years ago

    I can’t even… OMG. Must make this! Now I need tapioca. Off I go to the store.

    • Lauren Toyota 4 years ago

      I hope it worked out for you! Let us know 🙂

  • Healthy Dad Dude 4 years ago

    What is the "sauce" you put on the "egg" in the video? This looks fantastic.

  • Sydney Yontez 4 years ago

    Just blended all the ingredients last night and about to make it this morning. I was wondering, can I just make this into a kind of scrambled egg? It looks like it would work.

    Cheers mate!

  • Katie 4 years ago

    Mine came out liquidy and didn’t really cook well. Did I use too much almond milk? I have leftovers, should I add more tofu and arrowroot to it to firm it up a little for the next round?

    Thanks!!!! Smells amazing

    • Katie 4 years ago

      If anyone has a similar problem-I added more arrowroot and now it’s fine!

    • Lauren Toyota 4 years ago

      sorry for my late reply, but yes adding more tofu and arrowroot would work but you also might need to adjust the rest of the seasoning. Tasting as you go is always the best thing!

  • dave 4 years ago

    How much tofu is 1 cup? If I have a 14 oz container, is it the whole thing? Half?

    • Lauren Toyota 4 years ago

      k so I usually just sort of chop it up and put it in a cup to measure it. I know that’s not very official and in the video, if you watched it it looks like I might have cut the brick in half, but it’s always a different size depending on the brand!!

  • Joanna Grossman 4 years ago

    I used a whole block of silken tofu because that’s what I had around and adjusted the other ingredients accordingly. But when I tried to cook it, it didn’t cook. It sizzled wildly, spattering everywhere (even on low heat) and never firmed up enough to flip. What do I need to do to fix it?

    • Erin Marie Walter 4 years ago

      Mine did this too, although cooking it for long enough on low dehydrated it enough to flip it. They were really thin though, I think maybe too much liquid?

    • matt 3 years ago

      Did you press all the water out of the tofu? Was it labeled as firm?

  • Shannon 4 years ago

    Can I freeze the patties and microwave them in the morning?

  • Fiona 4 years ago

    This blog is everything. I don’t have tapioca flour, can I sub it with anything?

    • Lauren Toyota 4 years ago

      arrowroot or corn starch

  • Elizabeth S 3 years ago

    Recently switched over to a plant based diet and I made this for my husband this morning, he loved it! 🙂 wondering what to do with leftover "batter". Can I refrigerate it for later? Or can i make the rest of the patties and freeze them?

  • Kim 3 years ago

    I made these two mornings in a row and both times I could not get the pattie batter to cook and firm up all the way through, although it was still tasty. I tried adjusting the tapioca flour, the milk and cooking time. The only thing I could figure is I live at a high altitude. Any suggestions? I need these patties in my life!

  • M 3 years ago

    I subbed the tapioca flour for 1 tbsp cornstarch and it wasn’t doing the trick so I added 1/3 C of flour and it worked great. Without the flour I was just getting a sad, scrambled egg looking thing.

  • Aubrey 3 years ago

    I added 1-2 tablespoons of ground flaxseed and it helped bind everything. Our patties turned out pretty good and the kids loved them.

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  • Shayna 3 years ago

    There was a bit of a learning curve on my end — flipping too early and having it fall apart — but overall these turned out AWESOME! The flavor was delicious, and while it wouldn’t fool me into thinking it was "real egg," it’s close and has a similar texture. I made freezer breakfast sandwiches with this, and they are simply divine. Thank you for developing and sharing this!!

  • Kathryn Keiper-Smith 3 years ago

    Would potato starch work as a sub for tapioca flour?

  • Sue Medeiros 9 months ago

    Hi Lauren,
    I intend to make this in the am. Would it disrupt the recipe if I add black salt? I have used it with other vegan egg recipes. I can’t wait to try this one!

    • Lauren Toyota 9 months ago

      no def go ahead. You know its best to add it at the end and not heat it too much!

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