Epic Vegan Breakfast Sandwiches
Think you can’t enjoy a delicious breakfast sandwich anymore because you’re plant based, vegan, or gluten free? Think again! This is an EPIC breakfast sandwich - filled with avocado, deliciously cooked tofu, spinach, mushrooms, and hot sauce all on a gluten free bagel. Talk about yum!
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.