Meat-Free Favorites : Savory Breakfast Sandwich

By Elena Johnson

This is a delicious and savory alternative to an egg sandwich. Baking the tofu gives it a crispy and chewy texture that pairs well with the flavors of tomato, mushroom, and spinach. Use this recipe to make breakfast for four – or save the leftovers and reheat them throughout the week for multiple meals.


Savory Breakfast Sandwich

Savory Breakfast Sandwich

Savory Breakfast Sandwich

Makes 4 sandwiches

14 oz. pkg. firm tofu, drained and cut crosswise into 8 slices

¼ cup apple cider vinegar

¼ cup olive oil

3 Tbsp. Bragg Liquid Aminos or soy sauce

1 ½ tsp. black pepper, divided

1 large onion, chopped

4 cloves garlic, chopped

8 oz. button mushrooms, sliced

1 medium tomato, chopped

2 cups baby spinach leaves

½ tsp. dried thyme

1 tsp. salt

4 English muffins, toasted

Vegan margarine, such as Earth Balance Buttery Spread (optional)

In a shallow baking dish, mix together the vinegar, Bragg Liquid Aminos, oil, and ½ tsp. black pepper with a whisk. Place tofu slices in a single layer in the dish, then turn over to coat on all sides. Allow tofu to marinate for 20 minutes, turning slices occasionally.

Place baking dish in a 450° oven for 20 minutes. Flip tofu slices over and continue to bake for an additional 10 – 20 minutes until crispy and most of the liquid is absorbed.

Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until onion begins to soften. Add mushrooms and continue cooking until they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pepper. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to medium-low if the vegetables are browning too quickly. Adjust seasoning.

To assemble sandwiches, spread vegan margarine on English muffins, if using. Then add 2 Tbsp. of the cooked vegetables to the bottom half of each muffin. Top with 2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email Follow Elena on Twitter: @ElenaEJohnson.

About the Author

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