Vegan Bacon, Egg, and Cheese Sandwich
Indulge in the ultimate comfort food with this Vegan Bacon, Egg, and Cheese Sandwich—perfect for breakfast, brunch, or any time you crave a hearty plant-based bite! This recipe transforms traditional flavors into a cruelty-free masterpiece, featuring smoky, caramelized tempeh bacon, a fluffy tofu scramble infused with turmeric and kala namak for that "eggy" essence, and gooey melted vegan cheddar cheese. Sandwiched between crispy, golden-brown slices of whole-grain bread toasted with vegan butter, every bite delivers a delightful balance of savory, smoky, and cheesy goodness. Easy to prepare in just 35 minutes, this vegan take on a classic breakfast sandwich is not only packed with protein and nutrients but also irresistibly delicious. Whether you’re vegan or just looking to try something new, this plant-based twist is sure to win you over!
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Ingredients
- 200 grams Tempeh bacon
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Kala namak (black salt)
- 4 slices Vegan cheddar cheese slices
- 4 slices Whole grain bread
- 2 tablespoons Vegan butter
- 1 tablespoon Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 0.5 teaspoon Liquid smoke
- 0.5 teaspoon Garlic powder
Directions
Step 1
Slice the tempeh into thin strips. In a small bowl, mix together the soy sauce, maple syrup, liquid smoke, and garlic powder. Add the tempeh strips, ensuring they are well-coated, and set aside to marinate for 10 minutes.
Step 2
Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Cook the marinated tempeh strips for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
Step 3
Drain the tofu and crumble it into a mixing bowl. Add nutritional yeast, turmeric powder, and kala namak. Mix well to combine all ingredients.
Step 4
In the same skillet used for the tempeh, add the crumbled tofu mixture. Stir frequently and cook for about 5-7 minutes, allowing the tofu to heat through and the flavors to meld.
Step 5
Butter one side of each bread slice with vegan butter. Place two slices, buttered side down, in the skillet over medium heat. Add half of the tofu scramble on each slice, then top with the strips of tempeh bacon and two slices of vegan cheese.
Step 6
Place the remaining slices of bread, buttered side up, on top of the sandwiches. Cook until the bottom of the bread is golden, about 3-4 minutes. Carefully flip the sandwiches and continue to cook for another 3-4 minutes until both sides are golden brown and the cheese has melted.
Step 7
Remove the sandwiches from the skillet, slice them in half if desired, and serve warm.
Nutrition Facts
| Serving size | (705.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1618.7 |
| Total Fat 92.7g | 0% |
| Saturated Fat 42.4g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4024.5mg | 0% |
| Total Carbohydrate 113.2g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 27.7g | |
| Protein 90.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 647.5mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1771.9mg | 0% |
Source of Calories