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.

the vegan breakfast sandwich_hot for food

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

Ingredients

  • 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

Instructions

  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.

Recipe Video

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37 thoughts on “the vegan breakfast sandwich”

  1. 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!!

    1. Hi Alex

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

      Lauren

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

  2. 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!

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

  3. 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!

  4. 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

    1. 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!

    1. 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!!

  5. 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?

    1. Erin Marie Walter

      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?

  6. 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?

  7. 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!

  8. 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.

  9. 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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  11. 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!!

  12. 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!

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