This healthy Tofu Scramble Sandwich is high in protein, easy to make, and so delicious! Toasted, buttery muffins are stuffed with savory tofu, avocado, vegan cheese, and sprouts. Prepare these quick cheesy “eggs” for a big breakfast or use them for meal prep throughout the week!
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This irresistible tofu avocado sandwich is perfect for breakfast or brunch and totally customizable!
Change the bread up with bagels, tortillas, biscuits, etc., and fill them with any other veggies you love. Tomatoes, lettuce, and jalapeños would be so tasty here!
The tofu scrambled eggs are easily prepared with pretty common and easy-to-find ingredients, and they’re ready in minutes.
The only seasoning here that might not be in every kitchen is black salt, also known as Kala Namak. You can order it from Amazon if you can’t find it at your local grocery store. It gives an eggy flavor, and I love to use it in many of my egg-like recipes.
You can serve these wholesome scrambled tofu sandwiches with Baked Oats, Zucchini Banana Bread, or Texas Style Kolaches!
And for more vegan “egg” breakfast recipes, be sure to check out my Egg Bites, French Toast, Breakfast Casserole, and Breakfast Burritos.
Reasons To Love This Eggless Breakfast Sandwich
- Nutritious
- Very filling
- High in protein
- No eggs, no dairy
- Quick and easy to make
- Great as a make-ahead meal
- Can be gluten-free depending on the muffin
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Ingredients and Substitutions
See the full list of ingredients below in the recipe card with exact measurements.
- Tofu – Use a block of firm or extra-firm tofu for the vegan tofu eggs.
- Oil – Sauté the onions and garlic in your favorite oil, such as olive or avocado. You can also use 1/4 cup of water for an oil-free meal.
- Onions – Sweet onions or any other variety work.
- Garlic – Fresh is so good here, but garlic powder can be used instead.
- Plant Milk – Use a little bit for a creamy egg sauce. Whatever you have on hand is good as long as it’s unsweetened and unflavored.
- Salt and Pepper – Feel free to adjust this to your preference!
- Black Salt – Also called Kala Namak, is great for an egg flavor. You can order it from Amazon if your local grocery store doesn’t have it.
- Turmeric – I like to add this for a yellow-orange color, and for the anti-inflammatory and antioxidant benefits.
- Vegan Cheese – Vegan cheddar shreds are melted into the scramble, and slices are used for the sandwiches. You can use your favorite kind or omit it. Another tasty option would be 2 tablespoons of nutritional yeast instead.
- Bread – Use any vessel you prefer. English muffins, tortillas, bread, toast, biscuits, or even bagels are all great!
- Plant Butter – Spread a little on the toasted English muffins for a buttery sandwich.
- Avocado – I like to mash some of these healthy fats up to use as a spread.
- Herbs – For an added herb-rich bite, add chives, green onions, or parsley.
- Greens – Sprinkle on crunchy, nutrient-rich microgreens or sprouts.
How To Make Tofu Scrambled-Egg Sandwiches
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Drain and press the tofu block. I do this by wrapping a kitchen towel around it and then putting a heavy pan on top.
Meanwhile, whisk together the egg-flavored sauce.
Sauté the onions and garlic until they’re soft. Add the sauce, tofu pieces, and vegan cheese shreds to the pan.
Stir this scramble occasionally as it cooks for about 10 minutes.
Once the cheese has melted and the excess liquid has cooked off, taste it to see if you would like to add any more seasoning.
Take the scrambled tofu off the heat and assemble your breakfast sandwiches.
Recipe Variation Ideas
- Sauté the onions with bell pepper or mushrooms.
- Add kale, tomatoes, baby spinach, or jalapeños to the sandwich.
- Bulk it up with some cooked vegan sausage, vegan bacon, or vegan ham.
- Give it a spicy, southwest kick with hot sauce, cayenne, or red pepper flakes.
- Mix in some diced celery, vegan mayo, and mustard for vegan egg salad sandwiches.
No-Waste Ideas
- Make Vegan Skillet Lasagna or Vegan Scalloped Potatoes with leftover onions.
- Use any remaining avocados to make Vegan Avocado Crema or Tofu Quinoa Bowls.
Storage & Reheating
Refrigerate the scrambled tofu in a sealed container for 5 days or in the freezer for 3 months. Reheat them in the microwave at 30-second intervals. It’s best to wait to assemble the sandwiches until just before you’re ready to eat them to prevent the English muffins from becoming soggy.
Frequently Asked Questions
What is tofu scramble?
Tofu scramble is a vegan version of scrambled eggs. It has a similar taste, texture, and color. There’s the option to include any favorite add-ins, such as vegan cheese, vegetables, and plant-based meat. Scrambled tofu is high in protein and quick to prepare. It stores well in the refrigerator or freezer, making it a great option for meal prep.
Is tofu scramble healthy?
Scrambled tofu makes a healthy and filling breakfast! It’s not only high in protein, but the protein is considered a complete protein because it contains the 9 essential amino acids. Unlike chicken eggs, tofu has no cholesterol, which has been linked to heart disease. Tofu scramble is a great base for adding in plenty of vegetables, which would further add to the beneficial vitamins and minerals. Read all about the health benefits here!
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Tofu Scramble Sandwich
Bonnie – Serene Trail
Ingredients
For the Tofu Scramble
- 14-16 oz tofu, super firm or extra firm, (454g)
- 1 tbsp olive oil
- 1/3 of a sweet onion, diced, (1/2 cup)
- 2 garlic cloves, minced
- 1/2 cup plant-based milk, (120ml)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp black salt, (also called Kala Namak)
- 1/8 tsp ground turmeric
- 1/2 cup vegan cheddar shreds, (50g), or use 2 tbsp nutritional yeast
For the Sandwich
- 6 Englilsh muffins, halved, toasted, (or bread, buns, etc.)
- 2 tbsp vegan butter, softened
- 1 avocado, mashed
- 6 vegan cheese slices
- 2 tbsp fresh chives, chopped
- 1/2 cup sprouts or micro-greens, (45g)
Instructions
- Drain the tofu block and press it for 15 minutes. You can use a tofu press for this, or simply wrap it in a lint-free kitchen towel and put something heavy on it, such as a cast-iron pan.
- Make the egg sauce by whisking together the plant milk, salt, pepper, black salt, and turmeric in a small bowl.
- Heat a large sauté pan over medium heat. Then, add the oil, onions, and garlic. Sauté them for 3-4 minutes or until they’re soft.
- Add the egg sauce, vegan cheese shreds, and tofu to the pan. Break the tofu into smaller pieces and stir everything together. Stir occasionally until most of the excess liquid has cooked off and the vegan cheese has melted (10 minutes).
- To assemble: toast your English muffins and add vegan butter to the insides of each slice. Spread avocado on one side, then ⅓ cup of the scramble, chives, a pinch of greens, and sliced vegan cheese. Enjoy!
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
