Description
These hearty Tofu Scramble Breakfast Sandwiches are packed with bold flavor and plant-based goodness! Featuring spiced tofu, sizzling soyrizo, melty vegan cheese, and creamy avocado stacked on a toasted bagel, they’re the ultimate savory morning fix. #VeganBreakfast #TofuScramble #MeatlessMorning #PlantBasedProtein #BreakfastSandwichGoals
Ingredients
Scale
Scramble
- 1 block firm tofu, drained and pressed
- 2 tbsp avocado oil, divided
- 3 oz soyrizo, crumbled
- ½ yellow onion, diced
- 1 jalapeño, diced
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup unsweetened non-dairy milk
- 4 tbsp shredded vegan Mexican cheese (e.g., Trader Joe’s)
- 2 green onions, chopped
Sandwich
- 2 avocados, sliced
- 4 bagels, toasted
Instructions
Instructions
- Heat 1 tbsp avocado oil in a skillet over medium heat. Add crumbled soyrizo and cook for 3–4 minutes until browned. Transfer to a bowl and set aside.
- In the same skillet, heat remaining oil. Sauté diced onion and jalapeño for about 3 minutes until softened.
- Crumble the pressed tofu into the skillet. Add turmeric, garlic powder, chili powder, salt, and pepper. Stir frequently and cook for 5–7 minutes until the tofu is slightly browned.
- Stir in the non-dairy milk, vegan cheese, green onions, and cooked soyrizo. Mix well and cook until the cheese melts and the scramble is creamy.
- To assemble, layer the tofu scramble and avocado slices on toasted bagels. Serve warm and enjoy!
Notes
- For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
- Make the scramble ahead of time and reheat in the morning for quick breakfast sandwiches.
- Try swapping the bagels for English muffins or toast.
- Add spinach, roasted peppers, or tomato slices for extra veg and color!
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 640mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg