This breakfast sandwich is all that it looks and more! It's healthier than any breakfast sandwich at a fast food chain and even more enjoyable!
The real star of this sandwich is the “eggy” tofu patties. They can be cooked on the stove, in the oven or air-fryer.
The sandwich is full of flavor and plant protein.
As you might know I'm pregnant now, and I literally thought of this recipe as I was going to sleep one night and made it the next morning!
I was thinking how tofu scramble resembles eggs so much, why couldn't I make it a patty?! And that's just what I did with the right seasonings and a little air frying (they can also be baked!)
Now, I'm late to the game on Kala Namak Salt, also known as Himalayan black salt… but WOW does it make food taste like there's egg in it!
If you were an egg lover, make tofu scramble a lot or plan on making this recipe, please do yourself a favor and order this salt. It takes the recipe to the next level.
Health-wise, tofu doesn't have cholesterol so this breakfast sandwich is way more heart healthy than anything you can get at the drive-thru or 24 hour deli!
If you're wondering why not to eat eggs, I talked about it and showed what the science says in this post.
To Make This Sandwich
To make this sandwich you really just need three things.
- Eggy Tofu Patties (recipe below)
- Waffles
- Tempeh Bacon
For the tempeh bacon you can either make your own or buy a premade version at the store. I like to use the Litelife brand and then air fry on 400F for about 12 minutes, flipping half way through.
If you don't feel like making waffles you can sub it for an English muffin, toast, or biscuit.
You can also add some vegan cheese, which is a delicious add-on to this breakfast sandwich that we like to have from time to time.
Pair this with some lattes and you've got a nice little brunch setup.
Feel free to make any other adjustments you like! And again, I highly recommend getting the Kala Namak Salt
Eggy Tofu Breakfast Sandwich
Ingredients
- 1 (12oz) Tofu
- 2 tbsp Nutritional Yeast
- 2 tbsp Arrow Root*
- 1 tsp Kala Namak
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Turmeric
Instructions
- Drain tofu using a tofu press or wrapping the tofu in a towel and place something heavy like books on top for 15-20 minutes. While the tofu is pressing, line a baking sheet with parchment paper and preheat oven to 350F if using that method. Mix the other dry ingredients together in a deep, wide dish. Then cut the tofu in ½ inch slices. Dip the tofu in the dry mixture, coating both sides. You can let it sit for a few minutes to get more of a coating if you want.
Air Fryer
- Depending on what type of air fryer you have - place the tofu in the air fryer or on a baking sheet lined with parchment paper and then in the air fryer. Cook on 400 F for about 12 minutes, flipping half way through. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Oven
- Preheat the oven to 350 F. Place tofu on baking sheet lined with parchment paper, bake for 30-40 minutes, flipping half way through. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Stove Top
- In a skillet over medium heat add a little oil or vegan butter. Fry the tofu on each side for about 4-5 minutes. Make sure not to move them around a lot as you dont want the "coating" to come off. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Notes
- You can sub the arrow root for a flour like chickpea flour.
- Read blog post for substitutes for the waffles and my favorite tempeh bacon to use on this sandwich.
