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The Best Vegan Breakfast Sandwich

posted in: Breakfast, Dinner, Lunch, Vegan 0

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  • 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
  • 5 English muffins, split in half
  • 5 tablespoons vegan butter
  • 5 vegan cheddar cheese slices
  • Cassava Bacon
  • 2 vine tomatoes, sliced thick
Servings: 12

  1. 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.
  2. 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.
  3. 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!
  4. Place the bacon strips in the pan once the egg patties are done just to heat through.
  5. 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.

Estimated Nutrient Breakdown:

Calories: 3,008.20
Weight: 1,551.40g
Total Fat: 190.29g
Saturated Fat: 139.52g
Trans-Fat: 1.93g
Monounsaturated Fat: 18.87g
Polyunsaturated Fat: 12.81g
Protein: 145.03g

Cholesterol: 142.80g
Sodium: 3,599.09g
Calcium: 2,479.64g
Magnesium: 493.49g
Potassium: 2,260.90g
Iron: 23.59g
Zink: 30.70g
Phosphorus: 1,745.76

Vit A: 484.99
Vit B1: 52.88
Vit B2: 53.67
Vit B3: 310.33
Vit B6: 52.12
Vit B12: 42.79
Vit D: 33.60
Vit E: 33.60
Vit K1: 79.18


Caution: Gluten,Wheat,Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are astonishing!!

Author: Epicurious
Tags: Wild Food Box,Vegan,Breakfast

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