Tofu Scramble Breakfast Sandwiches
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These Tofu Scramble Breakfast Sandwiches are perfect for a weekend brunch at home. This is the best vegan breakfast bagel!
Making brunch at home has never tasted better with these Tofu Scramble Breakfast Sandwiches! Tofu is crumbled and cooked with some veggies, spices & vegan cheese. And then some crispy soyrizo is mixed in. You won’t want to eat a tofu scramble any other way. Served on toasted bagels with some fresh avocado slices. This is comfort food at its best!
Here’s what you need
Ingredients
- firm tofu – drained & pressed
- avocado oil – or sub olive oil
- soyrizo
- yellow onion
- jalapeño
- turmeric
- garlic powder
- chili powder
- salt & pepper
- shredded vegan mexican cheese – I used Trader Joe’s
- non-dairy milk – unsweetened
- green onions
- avocados
- bagels
Equipment
- skillet
Steps
Step 1: Brown the Soyrizo
Soyrizo (or soy chorizo) is one of my favorite vegan meat alternatives. It is basically seasoned tofu. It adds so much flavor to your tofu scramble!
Heat some oil in a skillet over medium heat. Add the soyrizo and cook until crispy, stirring frequently (approx. 3-5 minutes). Remove from the skillet and set aside.
Step 2: Scramble it Up
Place the empty skillet back on the stove and heat the remaining oil. Add diced onion & jalapeño and cook down for 2 minutes.
Add the tofu and crumble it with a wooden spoon. Sprinkle with the dry seasonings and toss to coat. Cook for 2-3 minutes, stirring frequently.
Add the vegan cheese & non-dairy milk and mix until the cheese is melted. Cook for a couple more minutes, or until the milk is slightly absorbed by the tofu – we’re going for a soft scramble here.
Step 3: Assemble & Serve
You could totally eat this scramble on its own, but there is something extra tasty about eating it on a toasted bagel.
I went for everything bagels, because they’re my fave. But you could use any type of bagel – although I’d stay away from cinnamon.
Load up each bagel with tofu scramble and some avocado slices. Cut the bagels in half and dig in. These are quite messy, so be sure to have plenty of napkins ready – or just eat it over the kitchen sink like I did. No judgement.
Tips & Tricks
If you are sensitive to heat you can swap the jalapeño with 1/4 of a green bell pepper.
You can also add other veggies – bell pepper, tomatoes, spinach would all be good choices!
These are best served right away. If you want to prep these ahead of time, make the tofu scramble and keep it separate from the bagels. Reheat the scramble and add to bagels right before serving.
Need more recipe inspo? Check these out:
Tofu Scramble Breakfast Sandwiches
Ingredients
- 1 block firm tofu drained & pressed
- 2 tablespoons avocado oil separated
- 3 ounces soyrizo crumbled
- 1/2 yellow onion diced
- 1 jalapeño diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons shredded vegan mexican cheese I used Trader Joe's
- 1/4 cup non-dairy milk unsweetened
- 2 green onions chopped
- 2 avocados sliced
- 4 bagels toasted
Equipment
Instructions
- Place the drained tofu on a plate. Place another plate on top of it and let it press while you prep everything else. Drain off the excess liquid before cooking.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the soyrizo and cook until crispy, stirring frequently (approx. 3-5 minutes). Remove from the skillet and set aside.
- Place the empty skillet back on the stove and heat the remaining oil. Add the onion & jalapeño and cook down for 2 minutes. Add the tofu and crumble it with a wooden spoon. Sprinkle with the dry seasonings and toss to coat. Cook for 2-3 minutes, stirring frequently. Add the vegan cheese & non-dairy milk and mix until the cheese is melted. Cook for a couple more minutes, or until the milk is slightly absorbed by the tofu – we're going for a soft scramble here.
- Add the soyrizo back to the skillet with the green onion and toss to combine. Taste and adjust the seasonings as needed.
- To assemble add tofu scramble to the bottom half of each toasted bagel. Top with avocado slices and close the sandwich. Serve and enjoy!
Video
Notes
- If you are sensitive to heat you can swap the jalapeño with 1/4 of a green bell pepper.
- You can also add other veggies – bell pepper, tomatoes, spinach would all be good choices!
- These are best served right away. If you want to prep these ahead of time, make the tofu scramble and keep it separate from the bagels. Reheat the scramble and add to bagels right before serving.
