Author: The Ultimate Vegan Breakfast Sandwich! Thick slices of smoky, marinated tofu on an English muffin with mashed avocado, a slice of ripe tomato, and a homemade 5-minute vegan egg yolk inspired sauce. I just keep it marinating in the fridge, so when morning hunger strikes, it's game on!
If you have laid your hands on a copy of Fuss-Free Vegan cookbook, then you will know that I have dedicated an entire chapter to vegan breakfasts. Sometimes, as a vegan, a really hearty and satisfying breakfast can be hard to come by. Smoothies and granola just ain't gonna cut it some days. Good thing we can now make The Ultimate Vegan Breakfast Sandwich right in the comfort of our own homes. No need for brunch restaurant line-ups anymore! Which is a good thing, because boy do you need multiple napkins for this one... and I'm not sure your server would bring you enough napkins. You might even want to take a shower after, as this epic vegan breakfast sandwich is so drip down your arms good, you're going to want to dive right on in.
Not only is this sandwich as epic as a vegan breakfast sandwich can get, but I love that the tofu gets more flavourful the longer it marinates.
How To Make The Ultimate Vegan Breakfast Sandwich:
Mix the nutritional yeast, olive oil, soy sauce, water, liquid smoke, Sriracha, and garlic powder together in a large resealable bag or a small casserole dish. Add the tofu pieces and turn them to coat evenly. Let marinate for a minimum of 30 minutes but the longer the better.
I like to store my tofu covered the fridge so that I have marinated slices ready to go in the morning. They should keep for about 1 week.
When you are ready to cook the tofu, heat a large skillet or frying pan over medium-high heat. When hot add the tofu slices and any remaining marinade.
Cook for about 5 minutes on each side until golden brown. The marinade will get sticky and brown, so just push it onto the tofu with a spatula as this will add even more flavour.
Make the Vegan Toast Dipping Sauce according to the directions.
How To Assemble Your Vegan Breakfast Sandwich:
Take ¼ of the mashed avocado and spread it on the bottom layer of an English muffin. This sandwich also works with a bagel or toast, but I prefer to make it with an English muffin. Top the avocado with a slice of tofu, add 1 - 2 tomato slices, drizzle as much or as little Vegan Toast Dipping Sauce as you like, and then add the English muffin top. Repeat with the remaining ingredients to make 4 sandwiches. Enjoy hot. I like serving the remaining Vegan Toast Dipping Sauce on the side for dipping (if there is any left).
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The Ultimate Vegan Breakfast Sandwich
Servings: sandwiches
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Ingredients
For the tofu:
- 1 block (350g) extra-firm tofu, *pressed for a minimum of 30 minutes, then cut into 4 slices
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon liquid smoke
- 1 teaspoon Sriracha, , or other hot sauce (optional)
- ½ teaspoon garlic powder
For the vegan breakfast sandwich:
- 4 English muffins,, sliced in half and toasted (gluten-free if preferred)
- 1 avocado,, mashed
- 1 large tomato,, sliced
- 1 recipe Vegan Toast Dipping Sauce,, hot
Instructions
- To prepare the tofu: mix the nutritional yeast, olive oil, soy sauce, water, liquid smoke, Sriracha, and garlic powder together in a large resealable bag or a small casserole dish. Add the tofu pieces and turn them to coat evenly. Let marinate for a minimum of 30 minutes but the longer the better. I like to store my tofu covered the fridge so that I have marinated slices ready to go in the morning. They should keep for about 1 week.
- When you are ready to cook the tofu, heat a large skillet or frying pan over medium-high heat. When hot add the tofu slices and any remaining marinade. Cook for about 5 minutes on each side until golden brown. The marinade will get sticky and brown, so just push it onto the tofu with a spatula as this will add even more flavour.
- To prepare the vegan breakfast sandwich: take ¼ of the mashed avocado and spread it on the bottom layer of an English muffin. Top the avocado with a slice of tofu, add 1 - 2 tomato slices, drizzle as much or as little Vegan Toast Dipping Sauce as you like, and then add the English muffin top. Repeat with the remaining ingredients to make 4 sandwiches. Enjoy hot. I like serving the remaining Vegan Toast Dipping Sauce on the side for dipping (if there is any left).
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
SBS says
Delicious! And I appreciate how much can be done in advance!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, SBS! 🙂
Suzanne G. says
This is the best!! Thanks so much for this recipe! Pairs well with your Easy Vegan Breakfast Sausage Patties.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so happy you loved it! And pairing it with the sausage patties is such a great combo 🙂
Pat White says
This is an awesome breakfast sandwich! Everything taste so great and gave me a good start to my day.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so happy you loved it 😄 Thank you so much for the kind review, Pat!
Penny says
This is a keeper! The whole family loves this for brunch or dinner. I make a double recipe so we can have another equally delicious round the next day. Thank you for creating this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Penny! Thank you for the kind review!
Maria Russo says
Oh wow, this was truly an epic vegan breakfast sandwich! It must be 10 years since I have eaten an egg sandwich and this was so delicious! I used the aquafaba instead of the oil in the marinade and Trader Joe’s whole wheat English muffins.
I am going to marinate some tonight for breakfast tomorrow since I still have some of your vegan egg yolk left. The morning that I made it earlier this week, my husband was out and when he came home he said, “Why does it smell like bacon and eggs in here?” And he’s not vegan! How’s that for a compliment?
Maria Russo says
Sorry for the duplicate review. I hit submit and the page went blank and nothing happened, so I thought it didn’t go through.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maria! 😄 I’m so happy you loved it and what a compliment indeed!
Maria Russo says
This was truly an epic breakfast sandwich! It must be ten years since I ate an egg sandwich. I only had half a package of tofu, so I made a half recipe of the marinade. I still cut it in four slices though, because once I smelled the marinade, I knew I was going to love it, and I wanted it marinate fast! I am going to mix some up tonight for breakfast tomorrow! Can’t wait! Thank you for another great recipe!
I did use aquafaba instead of oil in the marinade. And don’t forget the black pepper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maria! I love your enthusiasm 😊 So glad you enjoyed it and thank you for the kind words!
Laurie Gelb says
I made this recipe and it is delicious. The marinade is amazing and it is such an easy recipe to replicate. The recommendation of guacamole is a must. Love this recipe so much and it will become one of my go tos for breakfast, lunch and could work for dinner! Thank you Sam!
Jess @ It Doesn't Taste Like Chicken says
We love hearing when one of the recipes becomes a go-to! Thanks for sharing!
Lori says
This was so good and easy to make. I didn't have a tomato or the black salt, and I used sourdough bread. It tastes just like a fried egg sandwich and the vegan egg yolk is great. I cant wait to make it again with tomatoes and English muffins. This is definitely the best breakfast sandwich.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you love it Lori. Thank you for the review 🙂
Miki says
Hi how would you recommend preparing these for meal prep? Should I cook the tofu before and freeze them or freeze the whole sandwiches?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miki! For meal prep, cook the tofu slices as directed, let them cool, then freeze them in a single layer before transferring to a freezer-safe container. When ready to eat, reheat the tofu and assemble the sandwiches with fresh avocado, tomato, and sauce. If freezing whole sandwiches, leave out the avocado and add it fresh after reheating to prevent sogginess. I hope that helps!
Serena says
This sandwich was so delicious!!! I couldn't find the same bread here in Italy but I found something similar and I really loved it. Next time I might leave out the yolk though since I think the egg flavour is very very subtle if you don't eat it right away.