The best vegan breakfast sandwich! Seasoned tofu, grilled romaine, and thick slices of tomato on a whole-grain bun. Packed with protein, filling, and delicious!
Most people, when they first go plant-based, seem to worry most about what they will eat for breakfast. For some reason, they feel they’re doomed to an eternity of eating oatmeal. Well, nothing could be further from the truth.
I love a savory breakfast and one of my favorite meals before going vegan were breakfast sandwiches. They’re filling, taste amazing, and are everything you love about breakfast sitting between two grilled buns. Awesome!
If you’re looking for a vegan breakfast sandwich that’s both filling and delicious, look no further than this recipe featuring baked seasoned tofu and grilled romaine lettuce.
This amazing sandwich is packed with protein and fiber, making it a perfect way to start your day. Plus, it’s easy to make and can be customized to your taste preferences. Ready? Let’s do this!
Ingredients You’ll Need
- Tofu: extra-firm tofu or super firm tofu are my preferred choice.
- Nutritional Yeast: adds a slightly cheesy and nutty flavor to the tofu.
- Seasoning: garlic powder, onion powder, smoked paprika, and turmeric
- Black pepper and sea salt to taste: if you want a more “eggy” flavor use black salt (kala namak) after baking the tofu.
- Bread: favorite whole-grain buns, bagels, or English muffins
- Romaine Lettuce: once grilled, this amazing green softens and the flavor intensifies. If you’ve never grilled romaine you are in for a treat.
- Tomato: thick slices of tomato not only add color but a nice sweetness that balances out the earthiness of the romaine.
- Dressing and spread: vegan mayo, Mississippi Comeback Sauce, or vegan cream cheese is excellent on this sandwich.
How To Make The Best Tofu Breakfast Sandwich
- Preheat your oven to 375˚F and line a small baking sheet with parchment paper.
- Drain the tofu and press it for 10-20 minutes by wrapping it in a paper towel and setting something with a little weight on top. Then, slice the tofu in half width-wise creating two large equal pieces.
- In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, turmeric, and pepper. Place the tofu slices on a plate and cover evenly with the spice mixture.
- Add the tofu slices to the lined baking pan and cook for 15 minutes then flip and cook for 15 more minutes.
- While the tofu is cooking, cut the romaine lettuce into thin strips. Heat a separate grill pan over medium-high heat and add the lettuce. Cook for 1-2 minutes on each side, or until slightly charred.
- Toast the buns in a toaster or on a separate pan.
- Assemble the sandwich by spreading your desired spread or dressing on one slice of bread, followed by the tomato slices, grilled tofu, and grilled romaine lettuce. Top with the other bun.
- Serve the sandwich immediately and enjoy!
Variations
- If you prefer a spicier sandwich, add a pinch of cayenne pepper to the tofu seasoning.
- You can also add other toppings to the sandwich like sliced onion or even hot sauce.
- Make this breakfast sandwich even more amazing by topping it with my tempeh bacon, vegan breakfast sausage patties, or vegan cheese spread.
- A good way to add color and crunch is sliced bell peppers.
- If you don’t have romaine lettuce, use any leafy green, such as baby spinach or kale.
- Cut the tofu into thinner slices to make more than two sandwiches.
Serving Suggestions
You can totally satisfy your hunger in the morning with this tofu breakfast sandwich, but if you, like me, require a side with your main dish here are a few suggestions:
FAQs & Pro Tips
Yes, the tofu and romaine are gluten-free. If you wish to keep it that way use gluten-free bread.
Yes, this is an excellent meal for making ahead of time so you can eat through the week. Make the tofu patty but don’t assemble the sandwich. Place the patties in an airtight container for up to 7 days in the fridge.
I like to toss the tofu patties onto a hot grill pan after baking to give it those grill marks. It’s not necessary but looks really cool.
More Vegan Tofu Breakfast Recipes
This vegan breakfast sandwich with tofu and grilled romaine is a delicious and healthy way to start your day. It’s packed with nutrients, easy to make, and can be customized to your taste preferences. Give it a try and enjoy a delicious and satisfying breakfast!
The Best Vegan Breakfast Sandwich with Tofu & Grilled Romaine
- Total Time40 minutes
- Yield2 sandwiches 1x
- DietVegan
The best vegan breakfast sandwich! Seasoned tofu, grilled romaine, smashed avocado, and thick slices of tomato on a whole-grain bun. Packed with protein, filling, and delicious!
Ingredients
- 1 block of extra-firm tofu
- 2 tablespoons of nutritional yeast
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- ½ teaspoon of turmeric
- Black pepper and salt to taste
- 2 whole-grain buns
- 4–6 leaves of romaine lettuce
- Dressing or spread of choice: cashew mayo, tofu mayonnaise, Mississippi Comeback Sauce
- 2–3 slices of tomato
Instructions
- Preheat your oven to 375˚F and line a small baking sheet with parchment paper.
- Drain the tofu and press it for 10-20 minutes by wrapping it in a paper towel and setting something with a little weight on top. Then, slice the tofu in half width-wise creating two large equal pieces.
- In a small bowl, whisk together the nutritional yeast, garlic powder, onion powder, smoked paprika, turmeric, and pepper. Place the tofu slices on a plate and cover evenly with the spice mixture.
- Add the tofu slices to the lined baking pan and cook for 15 minutes then flip and cook for 15 more minutes.
- While the tofu is cooking, cut the romaine lettuce into thin strips. Heat a separate grill pan over medium heat and add the lettuce. Cook for 1-2 minutes on each side, or until slightly charred.
- Toast the buns in a toaster or on a separate pan.
- Assemble the sandwich by spreading your dressing of choice on one slice of bread, followed by the tomato slices, grilled tofu, and grilled romaine lettuce. Add more sauce and top with the other bun.
- Serve the sandwich immediately and enjoy!
Notes
Place the tofu patties in an airtight container and store them for up to 7 days in the fridge.
The tofu patties are gluten-free so use gluten-free bread to keep the entire recipe gluten-free.
Cut the tofu into thinner slices to make more than two sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 357
- Sugar: 4.8 g
- Sodium: 117 mg
- Fat: 11.9 g
- Carbohydrates: 34.9 g
- Fiber: 13.8 g
- Protein: 31.4 g
- Cholesterol: 0 mg
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: Vegan
If you cut the block of Tofu in half only won’t this make the slices way to thick?
Should the slices be thinner? That’s way too thick for my preference. I love Tofu just not that thick.
I don’t know if there was a miss print on the directions!
Thanx!
Slice in half width-wise so it’s half as thick. But, you could ultimately slice any way you prefer. 🙂
The best vegan breakfast sandwich! Seasoned tofu, grilled romaine, and thick slices of tomato on a whole-grain bun. Packed with protein, filling, and delicious!
I can’t wait to try this! It’s prefect for the weekend, Thanks Shane.
When do you add the nutritional yeast?
Sorry, that was a typo, I corrected it. It gets added to the seasoning.
Is nutritional yeast an ingredient for this recipe, because I don’t see it on the instructions.
Yes, sorry, that was a typo, I corrected it. It gets added to the seasoning.