The Best Vegan Breakfast Sandwich with Tofu & Grilled Romaine

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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!




  1. Preheat your oven to 375˚F and line a small baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add the tofu slices to the lined baking pan and cook for 15 minutes then flip and cook for 15 more minutes.
  5. 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.
  6. Toast the buns in a toaster or on a separate pan.
  7. 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.
  8. Serve the sandwich immediately and enjoy!



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.