This easy tofu breakfast sandwich recipe is a protein-packed vegan alternative to eggy breakfast sandwiches. The hearty tofu patty is incredibly filling and flavorful – add your favorite toppings for a quick breakfast!
Any other breakfast lovers out there? 🙋♀️ Breakfast sandwich lovers, in particular? Full disclosure: I grew up LOVING fast food breakfast sandwiches – Hardee’s was my jam. But uhhhh… I think we all know those aren’t the healthiest way to start your day. The solution? Create my own better-for-me variation of my beloved breakfast sandwiches at home, of course.
So that’s what we did! We swapped out the questionable egg patty for a savory, seasoned tofu patty and topped it off with white cheddar (non-dairy works, too!) and spinach. Personally, I LOVE this on a bagel. But it’s pretty delicious on an English muffin or between two pieces of hearty bread.
I don’t just eat these breakfast sandwiches for breakfast. 1) Because I don’t believe that breakfast has an expiration time. And 2) Because these are damn good so I eat them whenever I feel like it.
The process is so super simple – just a few minutes of prep and then you pop them into the oven. 30-ish minutes later, and breakfast is made for the next 4 mornings. 🙌 This, my friends, is the magic of meal prep. Want more? There’s plenty where this recipe comes from. For example? Breakfast burritos that are just as easy + delicious as these sandwiches. 💁♀️
You guys HAVE to try these tofu breakfast sandwiches and tag us in a picture on Insta! We’ve been sharing SO MANY awesome reader creations lately – we love seeing what you make!
PrintEasy Tofu Breakfast Sandwich
This easy tofu breakfast sandwich recipe is a protein-packed vegan alternative to eggy breakfast sandwiches. The hearty tofu patty is incredibly filling and flavorful – add your favorite toppings for a quick breakfast!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 sandwiches 1x
- Category: Breakfast
Ingredients
- 2 – 14 oz. container extra firm tofu, drained
- 2 Tablespoons olive oil
- 2 Tablespoons turmeric
- 1 1/2 teaspoon sea salt
- 4 bagels
- 4 slices cheese, white cheddar or havarti (non-dairy if desired)
Instructions
- Preheat the oven to 375º and line a baking sheet with parchment.
- Drain tofu and press to remove as much excess water as possible.
- Pat tofu dry and slice the block in half lengthwise. At this point, you can either cut the tofu into a square that’s close to the size of your bagel, or you can use a large round cookie cutter to match the shape of the bagel.
- In a small bowl, mix together olive oil, turmeric, and sea salt. Spread the mixture on both sides of your tofu patties. Place the tofu patties onto the baking sheet and pop it into the oven.
- Bake 20 minutes, then flip the patties and continue baking for 15-20 more minutes.
- Remove patties from the oven and place them onto the bagel/muffin/bread. Then top with your favorite cheese. Wrap in foil and store in the fridge. When you’re ready to eat, place a sandwich into the oven and bake 10-12 minutes at 350º.
Notes
*These can probably be microwaved, but I have not tested this method.
What do you think?