Tofu Scramble Sandwich

This Tofu Scramble Sandwich is high in protein, easy to make, and so delicious! Toasted, buttery English muffins are filled with savory tofu, avocado spread, vegan cheese, and greens. Prepare these cheesy “eggs” for a big breakfast or use them for meal prep for the week!

5 from 3 votes

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Bonnie - Serene Trail

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 236kcal

Ingredients

For the Tofu Scramble

14-16 oz tofu, super firm or extra firm, (454g)
1 tbsp extra virgin olive oil
1/3 of a sweet onion, diced
2 medium garlic cloves, minced
1/2 cup plant-based milk, (120ml)
1/4 tsp black salt, (Kala Namak)
1/4 tsp salt
1/4 tsp pepper
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
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.
Meanwhile, dice the onions and mince the garlic. Make the egg sauce by whisking the plant milk, black salt, salt, pepper, and turmeric together in a small bowl.
Heat a large sauté pan over medium heat. Add the olive oil and then the onions and garlic once it’s hot. Sauté them for 3-4 minutes or until they’re soft.
Add the egg sauce and vegan cheese shreds to the pan. Use your hands to crumble the tofu into 1-inch chunks into the pan. It will break into smaller pieces while it’s cooking.
Mix everything together and break up some of the bigger tofu pieces as the scramble heats up. Stir occasionally while it cooks for 10 minutes or until most of the excess liquid from the tofu has cooked off and the vegan cheese has melted.
Taste to see if you would like to add any more seasoning. Take it off the heat and assemble your sandwiches.
While the tofu is cooking, toast your English muffins and add vegan butter to the insides of each slice or your favorite sauce. Mash an avocado and spread some of it on the bottom slice. Add ⅓ cup of the scramble, some chives, a pinch of greens, and sliced vegan cheese. Enjoy!

Video

Notes

Storage: Refrigerate the scrambled tofu for 5 days or keep it in the freezer for 3 months. Reheat it in the microwave from refrigerated or frozen at 30-second intervals. Assemble your sandwiches and enjoy!

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.