Vegan Classic Bacon and Egg Sandwich

Indulge in the ultimate plant-based twist on a beloved breakfast classic with this Vegan Bacon and Egg Sandwich! Featuring smoky, caramelized tempeh bacon and a velvety tofu scramble infused with turmeric and black salt for an eggy kick, this sandwich is packed with bold flavors and satisfying textures. Nestled between golden-toasted bread, layers of creamy avocado, juicy tomato, fresh spinach, and a slather of vegan mayo take this hearty meal to the next level. Ready in just 40 minutes, this vegan breakfast sandwich is perfect for a quick weekend brunch or a comforting start to your day. Healthy, flavorful, and completely egg- and meat-free—this recipe is proof that classic comfort food can be cruelty-free and downright delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 8 oz Tempeh
• 2 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 14 oz Block of firm tofu
• 2 tbsp Nutritional yeast
• 0.25 tsp Turmeric powder
• 0.25 tsp Black salt (Kala Namak)
• 3 tbsp Olive oil
• 4 pieces Bread slices
• 1 medium, sliced Tomato
• 1 medium, sliced Avocado
• 2 tbsp Vegan mayonnaise
• 1 cup Spinach leaves

Directions

Step 1

Start by preparing the tempeh bacon. Slice the tempeh thinly into strips.

Step 2

In a shallow bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 1 teaspoon of smoked paprika, and 0.5 teaspoon of garlic powder.

Step 3

Add the tempeh slices to the marinade and let it sit for about 10 minutes, turning occasionally.

Step 4

Meanwhile, crumble the block of firm tofu into a bowl with your hands or using a fork until it resembles scrambled eggs.

Step 5

Mix in 2 tablespoons of nutritional yeast, 0.25 teaspoon of turmeric powder, and 0.25 teaspoon of black salt with the crumbled tofu.

Step 6

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes on each side until glazed and slightly crispy.

Step 7

In another pan, heat 2 tablespoons of olive oil over medium heat and add the tofu mixture. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned.

Step 8

Toast the bread slices until golden and crisp.

Step 9

To assemble the sandwiches, spread vegan mayonnaise on one side of each slice of toast.

Step 10

Layer the spinach leaves, tofu scramble, tempeh bacon, tomato slices, and avocado slices evenly on two slices of toast.

Step 11

Top each sandwich with another slice of toast, mayonnaise side down, and press down gently.

Step 12

Cut the sandwiches diagonally and serve immediately while warm.

Nutrition Facts

Serving size	(1171.7g)

Amount per serving	% Daily Value*
Calories	2174.7

Total Fat 135.6g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 9.8g
Cholesterol 6.8mg	0%
Sodium 3634.2mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 28.4g	0%
Total Sugars 38.0g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 1818.6mg	0%
Iron 24.0mg	0%
Potassium 3312.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 21.4%

Carbs: 25.0%