I’m obsessed with a hearty, savory, filling breakfast which is why this Healthy Vegan Breakfast Sandwich is my GO-TO. They’re egg-free, dairy-free, gluten-free optional, and super satiating while still being light. Other plant-based breakfasts you’ll love are Vegan Egg Muffins, Berries & Cream Smoothie, and Snickers Baked Oatmeal.
Why I Love This Recipe
- Meal Prep Friendly: You can actually make breakfast sandwiches ahead as meal prep breakfast… leave off the avocado and tomato and store them in the freezer.
- Balanced Breakfast: Breakfast sandwiches make a great breakfast because they’re loaded with complex carbohydrates from the English muffin, protein from the tempeh bacon and tofu egg, and healthy fats from avocado. Plus, lots of fiber!
- Heart Healthy: No processed meat or cholesterol is involved in a Healthy Vegan Breakfast Sandwich. All of the savory flavor without the unhealthy ingredients!
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Notes on Ingredients
- Tofu: Extra firm, high-protein tofu is best for texture.
- English Muffin: Feel free to use gluten-free toast or a gluten-free English muffin to make this sandwich gluten-free.
- Avocado: Leave off the avocado if you’re making these sandwiches ahead of time and add it just before eating or serving.
- Tomato: Leave off tomato as well if you’re making these ahead of time or freezing them.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Healthy Vegan Breakfast Sandwich?
- Make the tofu egg.
- Make the tempeh bacon.
- Mash the avocado, slice the tomato, and toast the english muffin.
- Add everything to your sandwich and enjoy!
- Step 1: First, make the tofu egg and tempeh bacon.
- Step 2: Then, slice the tomato and mash the avocado. Toast the English muffin.
- Step 3: Add all prepared ingredients to the English muffin.
- Step 4: Finally, enjoy!
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Commonly Asked Questions
Yes! Leave off the tomato and avocado, wrap the sandwiches in foil, and add them to the fridge or freezer. When you’re ready to eat it, heat it in the toaster oven or microwave!
No, you can buy store-bought tempeh bacon or another meat alternative, or omit it altogether. It’s super easy though and tastes delicious!
Yes, use gluten-free toast or English muffins. You can also make your own gluten-free bread. Another gluten-free breakfast you’ll love is Sweet Potato Avocado Toast.
“Addicting breakfast sandwich. I love that it’s entirely plant-based. My family loves these!!!”
– Jordan
Extra Helpful Tips
- Make multiple sandwiches, wrap the remaining sandwiches in foil and enjoy them for breakfasts throughout the week.
- Feel free to add dairy-free cheese, sriracha, or anything else you enjoy on a breakfast sandwich.
- If you want to use the same pan to cook both the tempeh and the tofu egg, make the tofu egg first and then the tempeh bacon in it.
- Serve this with Easy Nature’s Gatorade for a refreshing combo!
If you tried this Healthy Vegan Breakfast Sandwich or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Healthy Vegan Breakfast Sandwich
Equipment
Ingredients
Tofu Egg
- 1 slice tofu extra firm, ½ inch thick
- 1 tablespoon water
- ¼ teaspoon turmeric
- salt and pepper to taste
Smokey Maple Tempeh Bacon
- 5 slices tempeh thinly sliced
- 1 tablespoon coconut aminos
- 1 tablespoon maple syrup
- 5 drops natural liquid smoke
For Assembling
- 1 English muffin I used sprouted Ezekiel English muffin
- tomato slices use as many as you'd like
- mashed avocado use as much as you'd like
- salt and pepper to taste
Instructions
Tofu Egg
- Cut a slice of tofu about ½ of an inch thick and add it to a pan on medium heat.
- Add 1 tablespoon of water and turmeric into a little bowl and mix them together.
- Pour half the turmeric mixture onto the tofu egg.
- Cook for about 3 minutes then flip, add the remaining turmeric water to the tofu piece, and cook for another 3 minutes.
Tempeh Bacon
- Slice tempeh into slices ⅛ – ¼ inch thick.
- Heat your pan to medium and place tempeh slices in the pan.
- Add in coconut aminos, maple syrup, and liquid smoke. Let it simmer for about 5 minutes, flipping halfway through, until the sauce thickens.
Assemble the Sandwich
- Slice the tomato and mash the avocado then set aside.
- Toast your english muffin then top it with mashed avocado, tofu egg, tomato slices, and tempeh bacon.
- Eat fresh and enjoy!
Notes
- Make multiple sandwiches, wrap the remaining sandwiches in foil and enjoy them for breakfasts throughout the week.
- Feel free to add dairy-free cheese, sriracha, or anything else you enjoy on a breakfast sandwich.
- If you want to use the same pan to cook both the tempeh and the tofu egg, make the tofu egg first and then the tempeh bacon in it.
Karen Fettner says
do you know where I can get tempeh bacon? I tried to make it myself once, it wasn’t so good
Danielle Keith says
I just make mine! Just grill it in a pan with liquid smoke and coconut aminos.
Yvette says
Hello! Thank you for this breakfast sandwich recipe. Can the “bacon” be done ahead of time and stored in fridge?
Jordan Stacy says
Addicting breakfast sandwich. I love that it’s entirely plant-based. My family loves these!!!