One word to describe these sandwiches – TASTY. These bad boys are so delicious and as always, are plant based and gluten free. Instead of an egg on this sandwich, we replace it with a perfectly cooked and seasoned tofu “egg.” We top this epic sandwich with avocado, cooked spinach and mushrooms, and hot sauce all on a yummy gluten free bagel. These are perfect for meal prep or as a delicious weekend breakfast.
Meal Prep Time!
These sandwiches are perfect for meal prep as one recipe will make six sandwiches – plenty to have for breakfast all week long. If you’re cooking for more than just yourself, feel free to double the recipe! If you’re making these just as a weekend breakfast and don’t need as many sandwiches, feel free to halve this recipe. Whether you’re meal prepping these or just eating them as a one off, there are so many options!
What Equipment Do I Need?
This recipe proves that delicious, doesn’t have to mean complicated. All you need to make this recipe is a cutting board, knife, fry pan, and a bowl to mix the spices/chickpea flour in. THAT’S IT. No complicated equipment, just simple and tasty.
Ingredients
Vegan Egg
- Extra Firm Tofu – Don’t buy anything softer than extra firm! You want the tougher texture for this recipe. Also, make sure to buy gluten free tofu.
- Chickpea Flour
- Nutritional Yeast
- Garlic Powder
- Onion Powder
- Ground Turmeric – This helps give the tofu that yellow-ish egg color. Plus, turmeric is very good for you and a great anti-inflammatory.
- Extra Virgin Olive Oil for cooking
For the Sandwiches
- Gluten Free/Dairy Free Bagels – The Schär brand has gluten free bagels without egg.
- Sliced Mushrooms
- Baby Spinach
- Avocado
- Sriracha or other hot sauce of your choice
Substitutions
- Veggies – If there’s something else you’d prefer or would like to add instead of the spinach and mushrooms, go for it! There are so many options for these sandwiches, like cooked onion, bell peppers, or sliced tomato.
- Bagels – You’re welcome to swap this out for some hearty gluten free bread like the deli sourdough from Schär or Greenlite Food’s multigrain artisan bread.
- Spices – I wouldn’t opt out of any of the spices, but you could add some paprika or kala namak. Kala namak is a black salt that can give tofu more of an egg flavor. I prefer not to add salt to any of my dishes but you definitely can!
Recipe
Epic Vegan Breakfast Sandwiches
Ingredients
Vegan Egg
- 1 block extra firm tofu
- 1/4 cup chickpea flour
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground turmeric
- extra virgin olive oil for cooking
For the Sandwiches
- 6 gluten free/dairy free bagels (the Schär brand has gluten free bagels that are also egg free)
- 8 oz sliced mushrooms
- 5 oz baby spinach
- 3 avocados
- sriracha or hot sauce of choice (optional)
Instructions
- Drain the tofu and pat dry with a paper towel.
- Cut the tofu in three lengthwise and half width wise for a total of 6 slices.
- Mix together chickpea flour, nutritional yeast, garlic powder, onion powder, and ground turmeric in a small bowl.
- Coat each tofu slice in the flour mixture and set on a plate for 5 minutes.
- Add two tbsp of extra virgin olive oil to a pan and set to medium heat. Then, add the tofu slices to the pan. Cook for about 5 minutes on each side.
- Set the cooked tofu on a plate off to the side.
- Add another tbsp of extra virgin olive oil to the pan and add the mushrooms, sautéing until cooked. Put the cooked mushrooms in a bowl off to the side.
- Next, cook the spinach in the pan until wilted. Add to the bowl with the mushrooms.
- To make one egg sandwich: toast a gluten free/dairy free bagel and top with 1/2 sliced avocado, tofu “egg”, a handful of mushrooms/spinach, and drizzle of hot sauce of choice. When not consuming, store cooked ingredients in sealed containers in the fridge.
Leave a Reply