This colourful stack gets a lot of love! To be honest, I’ve only been through the whole recipe once. I’ll often make tofu scramble instead of tofu egg. Instead of marinated tempeh, I use a vegan sausage from Gusta or Fieldroast cut into strips. And the homemade english muffins are an hours long project, so a bagel is a quick substitute. No matter how you do it, this vegan breakfast sandwich hits the spot.
You can have your vegan breakfast sandwich.
To be quite honest, if you make the bread ahead of time or use something store bought, this isn’t really much more complicated than any other breakfast. In fact, I think it’s easier to make a breakfast sandwich than a tofu scramble.
I know. You don’t have time to make english muffins before breakfast, but that’s ok, because you don’t have to. You can use store bought bread, but you’re better off committing some time the day before to make a big batch of muffins. Freeze them and you won’t have to worry about them going bad. Bagels work great for breakfast sandwiches, but you do need to be sure they’re vegan. Many have honey and eggs in them. Maybe the first time around, you make the tofu and the tempeh without making your own bread.
If you want to go all out (I always do), you can add a slice of vegan cheese. Yum, assuming to buy the right one, because some are gross (I won’t name names). We love Fieldroast Chao. Number one on our list is the Tomato Cayenne flavour. A little (or a lot) mayo is also key. There are so many options out there, but I still can’t find Just Mayo at any stores near me.
I left the specific instruction out of the recipe below. When your tofu and temped are cooked, toast an english muffin. Spread a little mayo on the bottom and add a slice of lettuce, maybe even tomato. Then the tempeh, and the tofu. Put your slice of vegan cheese on the tofu egg and top it off with the other side of your muffin. Voila!
Vegan Breakfast Sandwich with Tofu Egg & Tempeh SausagePrint Recipe
- — Tofu Egg (TE) —
- 1 block firm tofu
- 1 ½ tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp cayenne or chilli powder (optional)
- — Tempeh Sausage (TS) —
- 1 package tempeh
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1 tsp black pepper
- ¼ tsp salt
- — English Muffins (EM) —
- ½ cup warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- ½ cup non-dairy milk, warm
- 2 tbsp non-dairy butter, melted
- 3 cups flour
- ¾ tsp salt
- ¼ cup fine cornmeal
TE: Mix all the ingredients together.
TE: Cut the tofu into half inch rectangles lengthwise. Make ½ inch tofu discs using a circular cookie cutter, glass, or mason jar lid.
TE: Put the tofu and marinade in a small tightly sealed container and shake it around.
TE: Ideally, this should marinate in the fridge at least overnight and as long as a couple of days.
TE: Warm oil in a pan on medium heat. Place the marinated tofu discs in the pan. Pour the marinade over the tempeh and cook each side until golden brown.
TE: The turmeric should turn a nice bright yellow while the tofu cooks.
TS: Mix the ingredients together.
TS: Using the same tool you used for the tofu, cut the temped into circular discs about ½ inch thick.
TS: Put the tempeh and the marinade in a small tightly sealed container and shake it around.
TS: Ideally, this should marinate in the fridge at least overnight and as long as a couple of days.
TS: Warm oil in a pan on medium heat. Place the marinated tempeh discs in the pan. Pour the marinade over the tempeh and cook each side until golden brown.
TS: The maple syrup will become sticky as the tempeh cooks and liquid evaporates.
EM: Add the yeast and sugar to the warm water. Not boiling, or you will kill the yeast. Let it sit about 5-10 minutes until foamy.
EM: Mix half the flour with the salt in a large bowl. In a second bowl, combine the warm milk and melted butter.
EM: Pour the yeast mixture and the milk mixture into the flour and combine. A ½ cup at a time, stir in the remaining flour until you get a sticky dough.
EM: You can do this in a stand mixer or by hand. To do it by hand, dust some flour onto your countertop and knead for 5 minutes.
EM: Grease a bowl. Shape the dough into a ball and put it in the bowl. Move the dough around to coat it in grease and cover with plastic wrap. Let it rise until double in size, about 1 hour.
EM: Punch down the dough and put it onto a flour dusted countertop. Roll the dough until it is about ¾ inch thick.
EM: Using a cookie cutter, glass, or anything round, cut the dough into circles. When you run out of space, roll the remaining dough into a ball, roll on the counter and cut more circles.
EM: Sprinkle the cornmeal on a baking sheet. Place the dough circles on the cornmeal, leaving space between them, and cover loosely with plastic wrap. Let rise 45 minutes.
EM: Heat a non-stick pan or griddle on medium-low (I prefer cast iron). Add some non-stick spray or a very light amount of oil.
EM: With a spatula, put the dough into the hot pan.
EM: Cook until golden brown and crispy, then flip and repeat on the other side. Start with 4-5 minutes and watch them closely until they are ready.
EM: Cool them on a wire rack. Enjoy!