This vegan tofu scramble sandwich is so delicious and satisfying! We love how easy and quick it is to prepare and can also be meal-prepped ahead. Makes for a tasty savory breakfast that's egg-free, dairy-free and that will keep you full for a while.
I am so excited to share an english muffin breakfast sandwich!
We love this recipe so much. Especially my husband, it might be one of his favorite savory breakfast recipes I make. I have made it a bunch, especially on slower weekend mornings and everyone loves it, including our kids.
It is bold in flavor, but not too much so our little ones also enjoy it. My husband and I love to add hot sauce to ours and our kids will usually eat theirs completely deconstructed, each layers at the time, grabbing the avocado slices one-by-one and the crumbled tofu with their fingers. Which is actually driving me COMPLETELY crazy. Anyway, needless to say that it is always a hit over here.
This recipe makes for a filling, very flavorful, colorful and healthy tofu scramble sandwich that will keep you full for a while. Even though it is made egg-free and dairy-free, it will remind you of a breakfast egg sandwich. It really has a satisfying bite to it.
I shared a while ago my favorite way to make tofu scramble using soft tofu, but in this case, I chose a firm tofu to allow the pieces to stay sturdy enough to be stuffed in sandwiches and it worked out perfectly. The chunks of tofu are nicely spiced up and pleasantly chewy, but still soft in texture.
Also, it is pretty easy and quick to make. I might even make it on crazy-ish busy mornings. It does not take that much more time than preparing oatmeal, the tofu scramble comes together within 10 minutes and you can use your favorite breakfast sandwich fixings.
Combine the eggy tofu scramble with an english muffin, a little vegan mayo, avocado and tomatoes for the most delicious and healthy plant-based breakfast.
Hope you enjoy 🧡
What's to love about this recipe
- Filling and high-in-protein
- Great plant-based breakfast (or lunch!) to make ahead
- Perfect for on-the-go sandwiches
- Healthy and loaded with tasty spices
- Versatile and easy to make
Ingredients you'll need
- Extra firm tofu: you could use a softer kind of tofu, but extra firm will give you pieces of scramble that hold well together and work better in sandwiches.
- Spices: chili powder, smoked paprika, garlic powder, salt, ground black pepper and turmeric powder. You can easily swap up the spices as you wish, the goal is to add a lot of flavor to a flavorless tofu. Try curry powder, dried herbs, taco seasonings, cajun spices, cayenne, etc.
- Nutritional yeast: I love adding nutritional yeast to my scrambles. It adds more depth in flavor and balances all the spices together. If you don't have it, then you can simply omit it.
- Breakfast sandwich fixings: bread, avocado, vegan mayo and tomatoes. But, simply use your favorite sandwich ingredients! See below for more ideas.
How to make it
Make the tofu scramble
Drain the tofu and pat dry the block using paper towels or a clean cloth towel.
Warm up a large non-stick pan on medium-high heat and add some oil if desired. I'll usually spray a little oil, but that's optional. Then, crumble the block of tofu right into the pan using your hands. Distribute the pieces all over the pan so they can roast evenly.
Sprinkle all the spices over the tofu (including the nutritional yeast) and stir to combine.
Keep cooking the tofu while stirring often until all the pieces are roasted and browned. Set aside.
Build the sandwich
Toast your bread and then spread some vegan mayo over. Add a generous amount of the warm tofu scramble over and then layer the avocado, tomato and bread over. Enjoy!
Watch how to make it
- Crumble the tofu in larger pieces at first and then adjust the size by breaking the pieces with your wooden spoon towards the end of cooking. The pieces will keep breaking some while cooking and I found that larger pieces were better for making sandwiches.
- If you make this breakfast sandwich on-the-go to eat later, you might want to swap the avocado for something else as avocado will turn brown over time.
- Don't skip on adding ground black pepper! When combined with turmeric, it will boost its absorption so you can enjoy all of its health benefits.
- When cooking the tofu scramble, leave the pieces untouched once in a while so it has some time to brown.
Serving suggestions and variations to the recipe
We love this sandwich with vegan mayo, avocado and tomatoes. But, simply use your favorite sandwich fixings such as vegan cheese, pickled onions, crunchy lettuce, jarred roasted red pepper, sliced cucumber, sprouts, hot sauce, pickles, etc.
You can also swap the sandwich sauce and use a chipotle mayo, hummus, ranch dressing or simply jarred salsa. Also, if you like a smoky flavor, then sprinkle some vegan bacon bits over for a taste similar to bacon and to add some crispiness too. Or, cook some store bought tempeh bacon!
If you love Indian recipes, then try making this curry tofu scramble for even more flavor to your sandwich.
Also, in the summer when the fresh herbs are everywhere, add a handful of fresh basil, cilantro or parsley to your tofu scramble.
Keep the tofu scramble in an air-tight container in the fridge for up to 4 days. Reheat in the pan or use the microwave, but we also love the leftovers cold. You can use the leftover tofu scramble to make a savory breakfast bowl the next day.
You can also build the sandwiches ahead, wrap in foil, and have a few breakfast sandwiches ready-to-go during a busy week. In that case, use sandwich fillers that will keep the bread from going too soggy, such as lettuce, sprouts, mayo, etc. I would avoid tomatoes and avocado if making them days ahead.
No, I don't press it for tofu scrambles. I actually rarely press my tofu, unless I want a marinade to really be absorbed by the tofu. It is quicker and more convenient, plus in this case, the extra water will evaporate while cooking it in the pan and leave you with a moist and softer texture.
I think English muffins work great for breakfast sandwiches. I love these whole wheat english muffins from the brand 365. Sourdough bread, bagels or just regular sandwich bread would also work well.
Yes! Tofu is high in plant-based protein and this scramble includes lots of healthy and high-in-antioxidant spices, not to mention the amazing anti-inflammatory effect from turmeric. Makes for a delicious breakfast that will give you tons of energy for the day ahead.
More vegan sandwich recipes you might like
- Creamy beet-pickle sandwich
- Vegan "fried chicken" buffalo sandwich
- Balsamic tofu sandwich wrap
- Smoky tofu sandwich
- Vegan eggless salad sandwich
- Chickpea avocado sandwich
- Vegan chickpea gyros
- Vegan jackfruit burgers
- Vegan crusted tofu wraps
- Oyster mushroom burgers
I hope you like this breakfast sandwich as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Tofu Scramble Breakfast Sandwiches
For the tofu scramble
- 16 oz extra firm tofu - drained and pat dry
- 1 tbsp nutritional yeast
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp turmeric powder
- ¼ tsp smoked paprika - or regular sweet paprika
- ½-1 tsp salt - or to taste
For the sandwich
- english muffins
- tomatoes - sliced
- avocado - sliced
- vegan mayo - optional, or your favorite sandwich sauce
- Drain and wrap up the block of tofu with paper towels or a clean cloth to remove the excess water.
- Warm up a large non-stick pan over medium heat. Then, I like to spray the pan with a little oil, but that's optional.
- Add the tofu to the pan by crumbling it using your fingers. Then, add all the spices to the tofu and stir well until all the pieces are covered. Keep cooking on medium-high heat until golden brown to your taste (about 7-10 minutes), stirring once in a while.
- Meanwhile, toast your bread and prepare your sandwich fixings.
- When ready to eat, spread some vegan mayo over the bread and layer with the tofu scramble, slices of tomato and avocado, plus all your favorite sandwich fixings. Enjoy!
- Store leftovers in an air-tight container for up to 4 days. Reheat in a pan or use the microwave, also delicious cold in sandwiches.
- No need to do a tofu press, simply pat dry and the remaining excess water will evaporate while cooking.
- When cooking the tofu, try to let the pieces brown before flipping/stirring.
- Other spices to add includes cayenne pepper, taco seasoning, cajun spices, dried herbs, etc.
- You can make the sandwiches ahead and wrap in foil for easy breakfast to grab-and-go. Stuff your sandwiches with produce that can hold on the wait (avoid tomatoes and avocado) such as lettuce, sprout, herbs, etc.
- Other sandwich filling ideas: hot sauce, lettuce, sliced cucumber, pickles, chipotle mayo, pickled onion, sliced onion, balsamic drizzle, etc.
Super tasty and versatile! I made the sandwich exactly like you recommended (and loved it) but I can already foresee serving the scramble a bunch of different other ways! Thanks for an other delicious recipe!
Oh man, this looks delicious! Can't wait to try it. Love the bright, vibrant pictures of it too. Definitely caught my eye 🙂
Hi Katie, thanks for your comment! Let me know when you try it 🙂