Below is a recipe for a vegan breakfast sandwich including tofu scramble and tempeh bacon. Personally I would opt to ditch the mushrooms and the gluten free bread, but that's because I view both as a major threat to a civilized way of life. Also it might spice things up to add a vegan cheese like Daiya.
You can find this recipe and many more easy vegan breakfast recipes at She Knows.
Makes 4 sandwiches
1 (16-ounce) container firm water-packed tofu, drained, pressed
2 teaspoons olive oil, plus more for brushing tomatoes
1 small onion, sliced
2 ounces sliced shiitake mushrooms
3 tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1 teaspoon turmeric
1 garlic clove, minced
2 tablespoons wheat-free soy sauce
2 medium tomatoes, cut into 1-inch-thick slices
Salt and pepper to taste
8 slices smoked tempeh bacon
8 slices gluten-free bread
1. Preheat oven to 350 degrees F. Place tofu between two paper towels and press out the water. Heat olive oil in a saute pan and sauce onion and mushrooms for 3 minutes.
2. Crumble tofu in pan and add nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 minutes, stirring occasionally.
3. Coat tomatoes with olive oil, season with salt and pepper, and roast in the oven for 15 minutes, flipping halfway through cooking time.
4. Crisp “bacon” in a pan. Divide two “bacon” strips on four slices of bread. Top with a tomato slice and some of the tofu scramble and remaining slice of bread.
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