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).
The Ultimate Vegan Breakfast Sandwich
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
Bon appetegan!
Sam.
Jessica S. says
These breakfast sandwiches are very tasty, even if you don't include the avocado. My family and I really enjoyed them.
Sam Turnbull says
Wonderful!!
Kathryn says
Hi Sam! This sandwich looks amazing. I’m wondering, do you have the full nutritional breakdown for the recipe? I’m having to be mindful (but not exact!) of protein intake at the moment so a lot of your recipes have been fantastic for that! This is the only recipe I’ve come across without the full breakdown so wondering if it’s available thank you so much for all your wonderful recipes.
Coretta says
Made this sandwich today. Yummy! Thanks, Sam!
Joanne says
I make the marinated tofu slices ALL THE TIME. After I made the breakfast sandwich, I realized the tofu was too good to limit using it in this recipe. I often slice a package of super firm tofu, marinate the slices, and grill them. They make a great sandwich with mustard, or mustard and sauerkraut, a little mayo, lettuce and tomato - all great. Other times I cut superfirm tofu in cubes, marinate them and pan fry on non-stick pan. Makes a great addition to salads, stirfrys, etc. I love these things. Can you tell?
Diana says
So so so so good! The tofu marinade is great. I let it marinade overnight. The egg yolk sauce is mind blowing. Very similar in taste and consistency to the real thing. I made mine on a bagel and it was outstanding but a bit messy. I might try all the ingredients in a breakfast burrito next time. Fantastic recipe, thank you!
Brandy says
If you are vegan, want a vegan to fall in love with you, or are just a lover of damn good food make this recipe! You will NOT regret it!
Sam Turnbull says
Hahah! Love it 🙂
Kels says
I made a few modifications to the marinade: I used only 1 tsp nutritional yeast (I'm sensitive to it), 1 tsp oil, added 1/2 tsp smoky paprika and 2 TBSP maple syrup. This takes it more to a smoky maple bacon flavor, vs eggy flavor (I think I got that combo from one of your other marinades!). I cut my tofu into 6 pieces, which are the right size for me. Then cooked it in my air fryer, because, yes. Air fry everything. Results were phenomenal. The air-fried marinated tofu is in my fridge and has been used for sandwiches, on top of salad, and with peanut sauce on noodles!
K says
Ughhh sooo good!! I make this at least a few times a month and the eggy sauce is something I cannot live without. It’s sooo delicious on tofu scramble as well. You are one of those food bloggers who I just trust completely. Like, if I’m making one of your recipes, I just know it’s going to be insanely delicious, no questions asked. Thanks so much for doing what you do!
Sam Turnbull says
Aww thank you K! I love that! Honoured you trust my recipes so much 🙂
Michele says
We make this very often! Love this recipe. We leave the oil out of the sauce and it still turns out great.
Beata says
What a way to celebrate Easter! Wanted to make something special. We are not vegans or vegetarians but I love to experiment and I haven't had a breakfast sandwich (vegan or not) in probably forever! I used the super firm sprouted tofu (did not press), cut it into more or less English muffin sized slices and marinated for at least 5 days in the fridge. I like to make a lot of marinade so that all the tofu slices were completely submerged in the marinade. Then this morning it was all a breeze. I actually preferred the avocado slices rather than mashed up avocado, but had to make sure, so I ate two sandwiches, lol. For the vegan egg yolk, I actually made my own vegan recipe inspired by several online posts from several different websites, including Sam's vegan yolk post. The sandwiched were nothing short of scrumptious!!! Totally going into the breakfast rotation. Thank you, Sam!!!
Sheila McEown says
This was our Boxing Day brunch. Non vegan husband had two! Seriously delicious, thank you!
Christina says
This is fantastic and easy to make! My husband loves it too!
When we used to eat eggs we loved having breakfast for dinner and this is a great alternative and very satisfying, especially with the vegan dipping sauce!
So this is a great sandwich for whatever meal you want to eat it for!
Thank you Sam!
Danny says
I cannot get enough of this recipe! So glad I found your site, I have now added quite a few of your recipes to my permanent recipe mix! The dipping sauce is amazing, and the tofu slices are so moist and flavorful. Yum, yum yum!
Mona says
Hi Sam,
I have tried several of your recipes and they are always incredible! This recipe sounds fantastic too, but I’m wondering if I can substitute tempeh for tofu. I’m not a tofu fan....
Court says
Wow! I made just the tofu patties to go with a vegan breakfast sausage and english muffin, and this tofu patty was the star of the show. Sooo many times I have marinated tofu and it is so lifeless but this tofu patty was exceptional! Really smelled slightly eggy but not in a bad way. Cooked exactly as you said to and it came out amazing. My vegetarian boyfriend loves it as well! This will be on heavy rotation for us for sure! Thanks so much.
Courtney R says
This was Soo good! I literally just made the tofu egg party and the dipping sauce and ate that. Sooo good!! There's so much flavor. Thanks for another great one!
Courtney R says
*patty
Although eating it was like a party haha