Vegan Tofu Scramble Breakfast Sandwiches recipe

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Ingredients

2 tablespoons vegetable oil
1 (12 ounce) package firm tofu, drained
¾ cup canned fire-roasted tomatoes, drained
1 medium red bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 ½ tablespoons nutritional yeast
1 ½ tablespoons soy sauce
½ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon ground turmeric
salt to taste
1 tablespoon vegan mayonnaise, or to taste
5 sandwich buns, split
1 cup fresh spinach
1 avocado, sliced

Nutrition Info

337 calories
carbohydrate: 33.3 g
cholesterol: : -
fat: 18.4 g
fiber: 6 g
protein: 12.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 660.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.

  2. Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Recipe Yield

5 sandwiches

Recipe Note

These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!

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