Tofu Breakfast Sandwich

Some mornings just call for something a little extra—something warm, satisfying, and packed with plant-based goodness. That’s where this tofu breakfast sandwich on an English muffin comes in. It’s my go-to when I want a cozy, savory start to the day without spending forever in the kitchen.

This sandwich has all the vibes of a classic breakfast sandwich—crispy edges, soft bread, and that perfect bite—but it's completely plant-based and seriously delicious. Whether you're rushing out the door or taking your time with that second cup of coffee, this one hits the spot. Bonus: it’s super customizable depending on what you’ve got in the fridge. Let me show you how I make mine!

Firm tofu

Braggs seasoning

Umami seasoning

Garlic powder

Onion powder

English muffin

Arugula (optional)

Avocado (optional)

Press out water in tofu, by putting on paper towel/cloth between two plates and place something heavy on top. After about 10 minutes or less take 1/2 of the tofu and store it in an airtight container in the fridge. The other half put in a skillet with water or oil. Chop up the tofu into smaller pieces and proceed to season with all the seasonings.

Once the seasonings are cooked inside of the tofu, prep your English muffin. Please tofu scramble on English muffin, then layer, on toppings of arugula and avocado, or any topping of your choosing. Enjoy.

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