Mexican Inspired Vegan Breakfast Sandwiches | Evann Ryan
Mexican Inspired Vegan Breakfast Sandwiches
10 mins prepServes 6
These Mexican inspired breakfast sandwiches feature tofu egg, fresh greens, and a vegan breakfast patty (recipe from a previous post) on toasted English muffins with mayo. A satisfying, savory, on-the-go, and high-protein plant-based breakfast.
1. Make your breakfast patties using the recipe from yesterday's post.
2. Preheat oven to 350 F (175 C) and line a baking tray with parchment paper.
3. For the tofu “egg”: Slice your tofu into 6 square pieces. Season each piece with turmeric powder, garlic powder, sea salt, and black pepper. Add 0.25 teaspoon of soy sauce (instead of oil) and rub the seasonings evenly over each side of the tofu slice. Bake at 350 F (175 C) for 12 minutes.
4. To assemble the sandwich: Toast the English muffins.
5. Layer each toasted English muffin with vegan mayo, one breakfast patty, one tofu egg, and a portion of fresh greens.
6. Enjoy your breakfast now, or pack the sandwiches into containers and store in the fridge until ready to eat for the week.
