The Best Vegan Breakfast Sandwich

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

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This hearty vegan breakfast sandwich is the ultimate plant-based way to start your day. Featuring a clever 'egg' patty made from seasoned tofu and nutritional yeast, it offers a savoury, protein-packed centre that mimics the texture of a traditional folded omelettete. Unlike many shop-bought alternatives, this homemade version is infused with fresh chives and turmeric for a vibrant colour and a truly satisfying depth of flavour.

Ideal for a lazy weekend brunch or a special morning treat, these sandwiches are perfectly balanced with melted vegan cheddar, juicy vine tomatoes, and smoky plant-based bacon. The tofu patties can be prepared ahead of time and reheated, making them a practical choice for a nutritious grab-and-go breakfast during a busy week. Serve them fresh and warm inside a toasted, buttery English muffin for the best experience.

Ingredients for The Best Vegan Breakfast Sandwich

1 (450g /450 g) brick medium-firm tofu
180ml unsweetened nondairy milk
80ml nutritional yeast
30g tapioca flour
1 teaspoon ground turmeric
1 כפית אבקת שום
1 כפית אבקת בצל
1 כפית מלח ים
1/2 teaspoons ground pepper
2 tablespoons finely chopped chives
45ml vegan butter, for frying
5 English muffins, split in half
5 tablespoons vegan butter
5 vegan cheddar cheese slices
Cassava Bacon
2 vine tomatoes, sliced thick

How to make The Best Vegan Breakfast Sandwich

To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.

Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 80ml the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in colour before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you’ve folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 80ml batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.

When you’re on your last egg patty, set the oven to grill and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the grill for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don’t burn!

Place the bacon strips in the pan once the egg patties are done just to heat through.

To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.