Simple Vegan Breakfast Scramble Sandwiches

Hannah Kaminsky

Simple Vegan Breakfast Scramble Sandwiches

Stacked atop a crisp, toasted English muffin, this simple breakfast sandwich is the perfect wake-up, no matter what time the alarm clock sounds.

Share this
Serves: 4
Print

The golden tofu scramble in this recipe from The Everyday Vegan Cheat Sheet cookbook is already pretty foolproof, making it the perfect canvas for adaptions. Try adding melted cheese, saucy aioli, or fresh avocado to step it up a notch. 

What you need:

2 tablespoons olive oil, divided
1 small yellow onion, diced
1 clove garlic, minced
½ cup shredded carrots
1 (14-ounce) package extra-firm tofu, drained
2 tablespoons nutritional yeast
½ teaspoon black salt (kala namak)
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper

To assemble:
4 English muffins, split
2 Roma tomatoes, sliced

 

What you do:

  1. Preheat your oven to 400 degrees. Drizzle 1 tablespoon of oil over a half sheet pan, tilting around to evenly coat bottom. Add onion, garlic, and carrots on top and place sheet pan in center of oven. Bake for 10 minutes, until softened and aromatic.
  2. Remove from oven and roughly crumble tofu on top. Sprinkle with nutritional yeast, black salt, turmeric, and pepper. Drizzle remaining tablespoon of oil on top and stir thoroughly to combine. Return sheet pan to oven and bake for another 10 minutes. 
  3. Remove from oven, stir well and slide scramble over to one side of sheet pan. Place split English muffins on empty side of sheet, cut sides facing up. Place on top rack of oven and bake for 6 to 10 minutes, until muffins are toasted.
  4. To complete sandwiches, on bottom half of an English muffin, place a couple slices of tomatoes, top with ¼ of tofu scramble, and finish with top half of muffin. Repeat with remaining ingredients and serve hot.