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Vegan Breakfast Sandwich (oil-free)

This vegan breakfast sandwich is totally plant-based, oil-free, gluten-free optional and so yummy! It is meat-free, dairy-free, egg-free, and allergen friendly. The perfect healthy alternative to a traditional breakfast sandwich. 
Course: Breakfast
Cuisine: American
Keyword: Vegan breakfast sandwich, vegan egg, vegan egg mcmuffin, vegan egg sandwich, vegan english muffin, wfpb breakfast


  • 1 english muffin I used sprouted ezekiel english muffins
  • tomato slices as little or as much as you'd like
  • mashed avocado as little or as much as you'd like
  • salt + pepper to taste

Smokey Maple Tempeh Bacon

  • 5 slices tempeh thinly sliced
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 5 drops natural liquid smoke

Tofu Egg

  • 1 slice tofu about 1/2 inch thick
  • 1 tbsp water
  • 1/4 tsp turmeric
  • salt + pepper to taste


  • Slice your tomato and mash your avocado then set aside. 
  • You can get out two pans to make your tofu egg and tempeh bacon at the same time 
  • To make the tempeh bacon, slice it about 1/8-1/4 of an inch thick. Put your pan on medium heat. Place the tempeh slices in the pan and then add the coconut aminos, maple syrup and liquid smoke. Set simmer in the sauce for about 3 min or until the sauce thickens a bit, then flip over (should only take about 5 minutes to make).
  • For the tofu egg, cut a slice of tofu about 1/2 of an inch thick, add into a pan that's on medium heat. Add the tablespoon of water and turmeric into a little bowl and mix them together. Then pour half that mixture onto the tofu egg. Cook on that side for about 3 minutes then flip over and add the other half of the turmeric water and cook for another 2-3 minutes. 
  • Toast your english muffin then top it with all of your goodies! 
    I recommend this order - mashed up avocado, tofu egg, tomato slices, tempeh bacon. Add salt and pepper to everything to taste. 
  • ENJOY!