The Best Vegan Breakfast Sandwich
I’m not going to lie to you. When I first went vegan one of the things I missed most was convenience. Being able to stop and pick up my favorite breakfast sandwich on the way to work was definitely a win. But instead of crying about it, I thought to myself: what’s the next best thing from finding a vegan breakfast sandwich near me? Making it myself! This is why I’m excited to share the best vegan breakfast sandwich recipe with you.
This vegan breakfast sandwich is layered with flavor and has everything you need from the savory tomato jam and spicy arugula to the eggy tofu slices and saucy tempeh bacon.
Before going vegan I loved the sausage McMuffin. When I ordered it I would add grape jelly to my McMuffin to get that sweet and salty flavor combo. Perfection. So, when I decided to create this recipe I wanted to ensure I had flavors that went well together. Flavors that brought out the salty/savory profile of the sandwich and flavors with just a hint of sweetness. I think I achieved that here, but after checking out the recipe feel free to let me know in the comment section below.
But here’s the thing. Not only do you get great flavors with this recipe but it’s an easy make-ahead option. Simply follow the recipe as outlined below and then you’ll store your eggy tofu and tempeh bacon in a Tupperware container. You’ll be able to easily pop these in the air fryer for just a few minutes the next day or heat on the skillet. Then store your jam as directed below.
Now, if you’re ready let’s jump right into this goodness without further delay. Because if you’re anything like me you may end up having this a few days in a row because it was that yummy.
Make the Savory Tomato Jam
To get started you will want to make sure you already have your savory tomato jam prepared. Trust me when I say don’t skip this step. Do what you need to do and open a second tab to start that recipe if you need to but think of the jam as the glue that holds it all together. It adds that extra *oomph* if you know what I mean.
Marinate the Eggy Tofu Slices
So, now you’re either making the jam or you have it pulled out and ready to use. Either way, it’s time to get started on our eggy tofu. This is pure magic.
Before we get into the seasoning of the tofu I have a pro tip I want to share with you. If you are interested in getting a more “realistic” egg-like texture I would recommend freezing the tofu the night before and then allowing it to thaw. This will create that egg-like texture you may be looking for.
Ok, back to the seasoning. In a small mixing bowl whisk together 2 Tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground mustard, 1 Tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp black salt, 1/4 tsp onion powder, and 1/3 cup plant milk. Feel free to play around with these measurements if you’d like.
Once mixed, slice your tofu into thick “breakfast sandwich” like slices. Then place these in the bowl of eggy mixture and allow the tofu to marinate. Set aside.
Make the Tempeh Bacon
While the eggy tofu is marinating, it’s time to make the tempeh bacon. To do this we’ll cut the block of tempeh in half and then cut one of the halves into about 6 thick slices. From there you will heat a tablespoon or so of olive oil over medium heat to allow the skillet to get hot.
Are you ready for the fun part? Add your tempeh to your skillet and you’ll hear that wonderful sizzling sound we love to hear. I love this part because it not only reminds me of real bacon but it’s the simple sound of cooking. Reminding me I’m in my zone. But I digress… from here you’ll want to allow your tempeh to cook for five minutes on both sides.
While your tempeh is cooking whisk together the following ingredients: 1 Tbsp olive oil, 2 Tbsp soy sauce, 1 Tbsp maple syrup, ½ tsp liquid smoke, ½ tsp ground mustard, ½ tsp cayenne pepper, ½ tsp black pepper. Set aside for just a few minutes.
Then add 2 tablespoons of water to the skillet and stir your tempeh. This will help ensure the sauce you just whisked together does not stick to the bottom of your skillet. Once stirred, pour the sauce over the tempeh, and allow your tempeh to simmer in the sauce for 2 – 3 minutes. Flipping onto the other side about halfway through to ensure tempeh is coated with seasoning. Because we definitely do NOT want bland bacon.
Once your bacon is finished cooking sit aside while you finish making the eggy tofu. If you are using a cast-iron skillet as I did for this recipe I simply wiped out most of the sauce from the skillet and then went back to cooking. This way I still have some of that flavor vs washing it out. But it’s your choice.
Finish the Eggy Tofu
Now that you’ve got your skillet ready for the eggy tofu, add a tablespoon of oil or spray with nonstick spray. Then cook tofu for 5 – 7 minutes on both sides. (Note: You may also air fry your tofu while making the bacon if you’d like)
Toast Your Buns
For one of the last steps, you’ll want to toast your muffins or biscuits (Here’s a great 7UP biscuits recipe I really enjoyed with this sandwich).
Build Your Vegan Breakfast Sandwich
And now it’s time to build! Once your bread is toasted slather your tomato pepper jam on one muffin (or both). Then add your toppings. Now, I have discovered there’s a science to these flavors. So you can layer it how you see fit but for the full experience continue reading.
Layer your vegan breakfast sandwich as follows: tomato pepper jam, arugula, sliced tomatoes, sprinkle Trader Joe’s Everything But the Bagel seasoning, eggy tofu then top with second muffin slice. Viola! You’re done. It’s time to indulge in your hard work.
If you have any questions about the process feel free to comment below. Otherwise, I hope you enjoy my take on a healthy vegan breakfast sandwich. Happy Eating!