Tofu Breakfast Sandwiches

Ready for the best meal prepped breakfast? These Tofu Breakfast Sandwiches are simple, packed with plant protein and can be made ahead of time for easy breakfasts on the go. They’re also super versatile – switch up the greens, add a hash brown or avocado. So many different flavor combos!

here’s what you need

ingredients

• firm tofu
• oil
• turmeric
• garlic powder
• onion powder
• salt & pepper
• tempeh bacon
• english muffins
• spinach

equipment

You will need a skillet and a biscuit cutter (optional, but makes the “eggs” super cute)!

steps

step 1: make the “eggs”

These tofu “eggs” are super delicious and are PERFECT for a breakfast sandwich. First thing you want to do is drain & press the tofu – get as much liquid out as possible!

Once the tofu is drained & pressed, cut it into 4 rectangles (lengthwise). Use a biscuit cutter to cut each rectangle into a circle.

Add the oil & dry seasonings to a shallow bowl and whisk to combine. Gently dredge both sides of the tofu pieces in the marinade and set aside – if you have the time to let them sit and marinate that is even better!

step 2: cook

Next we need to cook the “eggs” and “bacon”. I used pre-made tempeh bacon (linked below). It is my absolute favorite.

Heat a skillet over medium heat and spray with oil. Add the tempeh bacon and cook until browned on both sides. Remove from the skillet and set aside.

Add the tofu pieces to the same skillet and cook for a couple minutes on each side, or until heated through and slightly browned. Remove from the skillet.

step 3: assemble & eat

To assemble, toast your english muffins and then layer on tofu, tempeh and spinach.

You could obviously add lots of other things – I’m thinking hash browns, avocado, hot sauce. You could also make a double batch of “eggs” and add 2 to each sandwich for extra protein.

These breakfast sandwiches are so tasty, you’ve got to try them!

tips & tricks

I used a biscuit cutter to make the tofu the same size as the english muffins. Don’t throw away the excess – I crumbled mine and cooked it in the leftover marinade after removing the circles from the pan. Perfect for a tofu scramble!

If you don’t have a biscuit cutter, you can just cut the tofu into squares.

FOR MEAL PREP: Let the sandwiches cool completely, then wrap each one tightly in parchment paper. Place the sandwiches into a gallon-sized freezer bag, push out as much air a possible and seal tightly. Store in the fridge and eat within a week OR keep in the freezer for up to a month.

TO REHEAT: allow the sandwiches to thaw in the fridge overnight. Keep wrapped in parchment paper and microwave for 1 minute or until warmed through. OR place in a 375-degree oven (still wrapped in parchment paper) and heat about 15-18 minutes or until warmed through.