Vegan Scrambled Egg Sandwich
Start your mornings with a protein-packed, flavor-loaded Vegan Scrambled Egg Sandwich that's as satisfying as it is wholesome. This plant-based twist on a classic breakfast favorite features fluffy, turmeric-spiced scrambled tofu infused with nutritional yeast for a savory, egg-like flavor. Layered with creamy avocado, fresh baby spinach, juicy tomato slices, and optional hot sauce for a fiery kick, all tucked between perfectly toasted whole wheat vegan bread, this vibrant sandwich is a delicious blend of textures and tastes. Quick to prepare in just 20 minutes, it's perfect for a healthy breakfast or a satisfying lunch on the go. Whether you're a seasoned vegan or just looking to reduce your egg consumption, this easy tofu breakfast sandwich is guaranteed to become a new favorite!
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Ingredients
- 200 grams firm tofu
- 2 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 4 slices sliced whole wheat vegan bread
- 1 small avocado
- 1 cup baby spinach
- 1 medium tomato
- 1 teaspoon hot sauce (optional)
Directions
Step 1
Begin by draining the tofu and pressing it between paper towels to remove excess moisture.
Step 2
Crumble the tofu into small pieces with your hands or a fork, resembling scrambled eggs.
Step 3
In a small bowl, mix together the almond milk, nutritional yeast, turmeric powder, black salt, and black pepper.
Step 4
Heat olive oil in a non-stick skillet over medium heat. Add the crumbled tofu to the skillet.
Step 5
Pour the almond milk mixture over the tofu, stirring gently to combine until the tofu is evenly coated and the mixture is heated through, about 5 minutes. Adjust seasoning if needed.
Step 6
While the tofu is cooking, slice the avocado and medium tomato.
Step 7
Toast the whole wheat vegan bread slices to your desired level of crispness.
Step 8
Assemble the sandwich by spreading avocado on two slices of the toasted bread. Layer with the cooked scrambled tofu, tomato slices, and fresh baby spinach.
Step 9
Top with the other slices of bread. Optionally, drizzle with hot sauce for an extra kick.
Step 10
Serve the vegan scrambled egg sandwiches immediately and enjoy!
Nutrition Facts
| Serving size | (708.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1030.6 |
| Total Fat 47.7g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2555.6mg | 0% |
| Total Carbohydrate 112.8g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 25.3g | |
| Protein 51.9g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 621.6mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1615.5mg | 0% |
Source of Calories