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 waiter 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.
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. The breakfast angels are singing!
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. I just keep my tofu marinating in the fridge, so when morning hunger strikes, it’s game on!
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.
To assemble the vegan breakfast sandwich, take 1/4 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).
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. The tofu gets more flavourful the longer it marinates. I just keep it marinating in the fridge, so when morning hunger strikes, it's game on!
- 1 12 oz block 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)
- 1/2 teaspoon garlic powder
- 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
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 1/4 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).
*For tips on pressing tofu, see The Ultimate Guide to Pressing Tofu.
Bon appetegan!
Sam.
Just had to check in again, Sam…made this for my cousin when she visited last year. She’s neither a vegan nor a particular fan of tofu, but she texted me yesterday and asked for “that amazing breakfast” again!
Woohoo!! I love winning over the non-vegans. Great to hear!
How do you make your sauce so yellow? Is there some kind of black salt that isn’t black?
My sauce looks like grey/green slop. Not yellow.
Did you modify the sauce in the photo, to make it look more appealing?
Hi Bridget, no I didn’t modify the photo. If you read the post for the Vegan Toast Dipping Sauce I explain that black salt (kala namak) is actually pink. If your black salt is black in colour than it is a different kind of salt, and probably doesn’t have the key egg taste that kala namak does. You can see the kind of black salt I am referring to here. Hope that helps!
To be honest we have never even made the sandwich, however, we love the tofu. My (formally picky) son learned that he loved tofu when he tried it. We eat it several times a week. The only improvement I have made is freezing and thawing the tofu. After pressing it soaks up almost all of the marinade very quickly. YUM!
Awesome!! So happy you love it so much, Lindsey 🙂
Where can I get your ingredient recommendation in Canada online? The links go to amazon.com which doesn’t ship to Canadian addresses. For instance, the liquid smoke listed above – I definitely want this brand because it’s ‘pure’ with no additives, but I could not find the same thing on ‘amazon.ca’.
Hi Vicki! This is the one I use. Althought I usually just buy it at my local grocery store. It can be found in the BBQ sauce section usually on the top shelf. Almost all liquid smoke is 100% natural (it’s just the condensation collected from a fire). Enjoy!
Holy cow! This was delicious! I ate it again today, cold, and it was just as good. Didn’t make the sauce- didn’t have black salt- but I will. Put butter lettuce and sprouts on as well. Thanks!
Wonderful!! Thrilled you loved it so much, Angela. THanks for the comment 🙂
Holy crap. The tofu tastes a lot like bacon. I think next time I’m going to press the hell out of it for 24 hours and prepare it like this recipe:
Thank you so much! My fiancé and I have been eating vegan banana bread for breakfast for the last three months and this is the first savory breakfast we’ve had. Awesome!
Awesome! So happy you enjoyed it Kristeen 🙂
Heaven to Betsy! This is absolutely fabulous!! My husband said it was probably one of the best sandwiches he has had. The black salt was hard to find but is a must! A bit salty at first but then..wow!
I am new to your website and have tried a few recipes and have loved EVERY ONE OF THEM! They are so flavorful! Thank you!!
Aww yay!! So happy you are loving my recipes so much, Denise. Thank you for the lovely comment 😀
I am having a hard time finding vegan english muffins. Do you have a brand you suggest?
The ones I have in my freezer currently are President Choice brand which is here in Canada, but you can always substitute with any bread of choice if you like. Enjoy!
yummm! this looks insanely delicious.
Yay! I hope you enjoy it, kristin.
As someone else has already said, THIS IS CRAZY GOOD!
Hahaha love it!!
I LOVE your blog!! and I LOVE your recipes! I”m so glad I stumbled upon your site!!!
Yay!!!! I’m so glad that you stumbled upon my site too, Katherine!
This sandwich is incredible! I wanted to eat all 4 but restrained myself. You have got the magic touch!
Aww thanks so much, Tom 🙂
This is amazing!!! I love the marinade for the tofu! I love having blocks of marinated tofu handy to add to salads. And the eggy sauce is fantastic. A few days after I made the sandwich, I made the dip sauce again and added some lemon juice, capers, and pepper and poured it over some roasted Brussel sprouts, the marinated tofu, and rice.. One of the best things about your recipes is that you can often use it in some other form giving you so many options. Recently, I told a newly vegan convert that your site and book are a great way to expand your skills.
So happy you enjoyed it so much, Joanne, and thank you for spreading the word about my site and book! 😀
This was SO good… like crazy good.
Haha! Amazing 🙂
Sam, you beautiful genius, you! Thank you so much for this recipe. This breakfast sandwich is amazing! The tofu marinade crisps up so well in the pan and the “yolk” blew my mind! It’s perfect!
Awww shucks, thank you, Marsha!! So happy you love it 🙂
This is pretty amazing! I love making these but never tried it with avocado and marinated tofu. Omg! It is so good! Everyone needs to try this!
Hahaha! Love it! So thrilled you enjoyed it so much, Jen 🙂
You have TOTALLY read my mind!! I ***SO*** miss those hearty breakfast sandwiches I used to get at various drive-thrus!!!
As SOON as I saw this I knew I had to make it. That dipping sauce is out of this world good!! I so loved a good runny egg yolk back in the day (we’re talking 20 years ago now).
A couple alterations I made are that I used sourdough bread, and after assembling the ingredients, grilled it (like you do for grilled cheese sandwiches). And, being mid February, in lieu of a tomato slice, I used some “instant ranch dressing” (mayo and ketchup mixed together).
Just finished my sandwich, and my tummy and body and whole being are crazy happy!!!
Aww wonderful!! So happy you enjoyed it so much, Brenda!! I love when I read minds without even knowing it 😀
Wow! I saw the picture of this sandwich and knew this was going to be “breakfast for dinner!”’ Marinated the tofu overnight and cooked it in a cast iron skillet. The dipping sauce was super easy to make and the flavor was so creamy and smooth. I used coconut oil! This is a recipe that will be on my list of regulars. Thanks for sharing!
Woohoo! Thrilled you loved it so much, Stacy! 😀
Hi Sam, Am really excited about your book. I ordered it and should get it Thursday. Can’t wait.
Wonderful! I hope you love it 🙂
Oh my goodness gracious! I can’t even with this recipe! By far my favorite breakfast of all time. The tofu marinade is on point and that sauce is a perfect compliment! Thank you so much for sharing and planning my weekday breakfasts til the end of time 😀
Hahahaha! Love it! You’re most welcome, Hazel. So happy you loved it so much 🙂
Oh Mommy! (as you say, Sam.) I was going to make vegan tofu Benedict sandwiches this morning, then saw this post and switched gears. WOW! These breakfast sandwiches are quickly going to become our favorite breakfast! My husband keeps saying, “Man, that was good!” Since I had the spinach and it needed to be used, I put it in the hot tofu pan, softened it up, and put it on top of the avocado. I also made your potato pancakes topped with vegan sour cream… Oh Mommy!
Thanks for sharing your brilliance with the world!
Hahaha! Love it. So very happy you and your husband enjoyed the sandwiches so very much, Bev 🙂
YUM!!! Now I wish I didn’t just make and eat a ton of waffles … going to marinate some tofu right now!
Yay! I hope you love it, Kathy 🙂
You might want to edit this sentence:
The breakfast angles are singing! Pretty sure you meant angels :). Then feel free to delete this comment xxx.
Hahahaha! Whoops! Thanks, Maureen 🙂