Start your day with this easy vegan breakfast sandwich recipe. Between the layers of eggy tofu, smoky tempeh bacon, and plant-based cheese, this meal will be sure to hit the spot.
What’s more, this recipe can be customized based on your preferences and what you have on hand. Make your own vegan bacon or reach for your favorite plant-based bacon or deli meat.
- Tofu. To make the “egg” portion of this breakfast sandwich, you’ll need extra-firm tofu. The tofu will be coated in mixture of savory ingredients, like nutritional yeast, then sautéed until slightly crispy.
- Vegan bacon. Use your favorite vegan bacon brand or recipe. For this sandwich, we used our tempeh bacon recipe.
- Vegan cheese. Feel free to use vegan cheese slices or shreds, depending on your preference.
- Bagel. We used gluten-free everything bagels, but this ingredient is totally up to you. Other options include sliced bread or English muffins.
How to Make a Vegan Breakfast Sandwich
Since this recipe yields four sandwiches, it’s perfect for feeding guests or meal prepping for yourself. Simply make a batch of tofu “eggs” and plant-based bacon, then reheat them over the next few days. You can easily make a smaller or bigger batch as well.
1. In a bowl or container, combine the liquid marinade ingredients. Add the sliced tofu, let sit for a few minutes, then flip and repeat. (To speed up this step, use a larger container.)
2. In a shallow bowl, combine the dry “egg” ingredients. Dip each side of the tofu into the mixture. Repeat with the remaining slices of tofu.
3. Warm oil in a large pan over medium-high heat. Sauté the tofu for 7 to 10 minutes, flipping once halfway, or until slightly crispy and golden brown.
4. While the tofu is cooking, prepare any vegetables you’d like to use. We added sliced avocado to our sandwich.
5. Toast the bagel, if you’d like. Layer the cooked tofu, cheese, plant-based bacon, avocado, and any other fillings onto one half of the bagel.
Top with the second half and dig in!
Recipe Tips, Variations, and Substitutions
- Marinate the tofu for longer. For maximum flavor, marinate the tofu for at least 30 minutes, flipping once halfway.
- Use a different bread. Of course, you’re not limited to bagels. Sliced bread, English muffins, and vegan croissants are all delicious options. You could also use tortilla wraps or even vegan waffles.
- Warm the cheese. If you’d like to warm the cheese, add the slices or shreds on top of the tofu a few minutes before the latter is done cooking. Or, if you’re toasting your bagels in a toaster oven, add the cheese on top.
- Add leafy greens. Ideas include spinach, kale, and arugula.
- Serve with sauce. Spread ketchup or salsa onto your bagels before adding the sandwich fillings. Yum!
- Serve with potatoes. You can never go wrong with a side of home fries or hash browns.
Frequently Asked Questions
Can I store leftovers?
Yes, you can store leftovers in the refrigerator. However, for best results, store the individual sandwich ingredients separately. This will keep the fillings, including the bagels, fresh.
Can I freeze it?
As a whole sandwich, this recipe isn’t freezer-friendly. But you can freeze most of the ingredients — like the tofu, homemade vegan bacon, and bagels — separately. If you’re using store-bought vegan bacon, check the packaging to see if it can be frozen. As for vegan cheese? Freezing might make the ingredients separate, but again, check the packaging to be sure.
- Crispy Hash Browns — Nothing says “breakfast” like a bagel sandwich and crispy hash browns.
- Vegan Breakfast Smoothie — Wash everything down with a nutritious smoothie.
- Coconut Bacon — Sprinkle these smoky coconut bacon flakes into your sandwich.
- Carrot Bacon — Get in your veggies by adding carrot bacon.
Vegan Breakfast Sandwich
- 4 bagels
- 4 slices vegan cheese
- 12 strips tempeh bacon or vegan bacon of your choice
- 4 slices extra-firm tofu pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1 teaspoon tamari or soy sauce low sodium
- 2 teaspoons oil plus more for cooking
- 1 avocado ripe yet firm
- In a bowl or container, combine the liquid marinade ingredients. Add the sliced tofu, let sit for a few minutes, then flip and repeat. (To speed up this step, use a larger container.)
- In a shallow bowl, combine the dry “egg” ingredients. Dip each side of the tofu into the mixture. Repeat with the remaining slices of tofu.
- Warm oil in a skillet over medium-high heat. Sauté the tofu for 7 to 10 minutes, flipping once halfway, or until slightly crispy and golden brown.
- While the tofu is cooking, prepare any vegetables you’d like to use. We added sliced avocado to our sandwich.
- Toast the bagel, if you’d like. Layer the cooked tofu, cheese, plant-based bacon, avocado, and any other fillings onto one half of the bagel.
- Top with the second half of the bagel. Enjoy!
- Press the tofu for at least 30 minutes before slicing and cooking.
- Slice the tofu into squares or rectangles, depending on your bagels or bread. You can also cut them into circles.
- If you have the time, you can marinate the tofu for about 30 minutes, flipping once halfway.
- Sliced bread, vegan croissants, English muffins, and even waffles can be used instead of bagels.