Now I know y’all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they’re layered together in this dreamy breakfast sandwich. It’s so seductive you’ll forget why you ever ate eggs in the first place.
Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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!
- Place the bacon strips in the pan once the egg patties are done just to heat through.
- 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.
The Best Vegan Breakfast Sandwich • Yield: 12 servings
Ingredients:
- 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
The Best Vegan Breakfast Sandwich Nutrition Facts:
• Diet:
• Calories: 150.41
• Fat: 190.29
• Carbs: 72.27
• Protein: 145.03
• Cholesterol: 47.60
• Calcium: 247.96
• Sodium: 149.96* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.