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.
Melinda Stone says
Picky husband LOVED this! He is a reluctant vegan! We've found that it greatly reduces inflammation in our joints, and we feel 100% better on a daily basis. As parents of a 3 year old with both of us pushing 50, we'll take it!! ;D GREAT recipe!! Also love that I can do so much of it ahead of time!!
Sam Turnbull says
Wonderful!! Thrilled it was a hit, Melinda 🙂
Julia says
Oh my goodness, this is THE BEST!!! It’s really easy to make, just press and marinate the tofu the night before, then only the sauce to make the next morning! Thanks Sam for all your fantastic recipes, your awesome
Sam Turnbull says
Aww shucks, you're welcome, Julia 🙂
Melissa says
This recipe with the sauce is so on point. Worth it to find the black salt. We like to add vegan breakfast sausage for added protein. It's seriously the best.
We went to a restaurant and ordered something similar (hoping it was the same recipe), and it was so disappointing to not have that sauce.
Sam Turnbull says
So happy you love it, Melissa!
Craig says
Surfng the net for some ideas as relatively new to the plany based diet and come across the ultimate breakfast muffin. Liked the look of it and the egg yolk substiute so thought i would buy the book.
Never really got on with tofu before but marinating it over night made all the difference.
The breakfast was a winner all round and the egg yolk sauce is incredible. I didn't think it would taste so good.
Just rustled up the chickpea sandwich for lunch.
Thanks Sam
Sam Turnbull says
So happy you enjoyed!
Monique says
You are a genius! We all loved it. We had it for dinner on vegan biscuits. Next time I’ll make the dipping sauce but it was flavorful enough without it.
Sam Turnbull says
Awesome!!
Jessie says
I was hesitant about this breakfast sandwich recipe and the dipping sauce, but I think its my new favorite recipe!!! Delicious!! And so easy to make! My husband also loved it and he is neither vegan nor vegetarian!! Thank you!!!!
Sam Turnbull says
Wonderful! Thrilled it was a hit 🙂
Tim Setterlund says
can these be assembled and then frozen? im the only vegan around here, so i would like to make a bunch and save for later
Sam Turnbull says
Tofu changes texture dramatically when frozen so I wouldn't recommend it. Instead, you can half the recipe. The tofu can marinate in the fridge for up to a week!
Rochelle says
Delicious!
Sam Turnbull says
Yay!!
David Regan says
Hi, is it 415 calories per sandwich or for 4?
Thanks
Sam Turnbull says
Per sandwich. Enjoy!!
Jo says
We (okay, my husband) made this for supper tonight and it was soooo good. He had his on an English muffin, I had mine on an everything bagel -- I highly recommend the bagel approach, fyi!
Photo of this deliciousness in my site link if you're interested. 🙂
Sam Turnbull says
Amazing!! So happy you loved it so much, Jo 🙂
Ruth says
Hi Sam! I made this sammy for breakfast today and it is SOOOO GOOOOD! You described it perfectly, and your instructions are spot on! I'm not a huge fan of giant sandwiches that I can't wrap my dainty little mouth around.....LOL! How do you do it?
I think next time I'll cut the tofu into 6 or 8 portions. Last week's Vegan Toast Dipping Sauce heated up nicely in the microwave.
Would it work to cook all the tofu, then freeze, thaw and reheat when needed? It wasn't hot all the way through. I think it might reheat better in the microwave.
You're the Best!
Thank you.
Ruth
Sam Turnbull says
Hahaha! I have a huge mouth, so maybe that's why I like large sandwiches. 🙂 The textue of tofu gets quite spongey when frozen so beware of that, otherwise, enjoy!
Roman Slajchert says
Hi!!!! I think this is so awesome and I can’t wait to make this next weekend and I love watching your videos with my mom! #CHOOK CHOOK!!! This is soooo cooool!!!
Sam Turnbull says
Haha!! Awesome! So glad you are a fan, Roman 🙂
Pat says
Oh my goodness, this is awesome! I substituted tahini for olive oil in the marinade and baked the tofu in the oven on convection setting, about 10 minutes per side at 375. Delicious!
Crystal says
I make this almost every weekend. You're a jem- thank you!!! 😀
Sam Turnbull says
Oh that's amazing! You're most welcome 🙂
Jillian says
Perfection!! We had this for dinner tonight and LOVED it. Thanks for another great one!
Sam Turnbull says
Oh that's so awesome, Jillian! So happy you loved them 🙂
Tiffany B. says
This is such a beautifuk, tastey breakfast/brunch sandwich. It is very filling and satisfying. If you have Not made this, you are seriously missing out. I get my black salt at the Asian market in a powdered form and it is a game changer!
Sam Turnbull says
Wonderful!!! So happy you love it so much, Tiffany 🙂
Michelle says
This sandwich is everything! I have been looking for a good breakfast sandwich since going vegan and I missed having gooey egg yolks. This sauce is so amazingly delicious and all of the elements of the sandwich go so well together. This will definitely be a new staple in my diet. Thank you!!!
Sam Turnbull says
That's so awesome!!! Thrilled you loved it so much, Michelle 🙂
Anastasia says
This was sooo delicious and soo simple to make!! The tofu was to die for. I can't wait to make more this weekend for brunch so excited!!
Sam Turnbull says
YAY! Thrilled you loved it so much, Anastasia 🙂
angela says
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!
Sam Turnbull says
Woohoo!! I love winning over the non-vegans. Great to hear!
Bridget says
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?
Sam Turnbull says
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!
Lindsey says
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!
Sam Turnbull says
Awesome!! So happy you love it so much, Lindsey 🙂
Pamela says
Do you think the sauce would work with arrowroot powder instead of cornstarch, or some other alternative thickener? I don’t eat corn or cornstarch. But this sounds amazing!