This vegan breakfast sandwich with thinly sliced eggy tofu, non-dairy cheese, and veggie sausage is wonderfully filling & perfectly portable.
When we were driving back from Chicago recently from David’s work conference, we were in the company van. David was driving, and his boss was sitting in the next row on conference calls. I’d picked up a couple containers of oatmeal from Starbucks for the road.
You know what’s not easy to eat while driving? Oatmeal. Getting the spoon into the bowl to find your bites, and eating with at least one hand on the wheel isn’t the simplest to maneuver.
If it were just the two of us, I’d feed David between bites as we rode along the highway.
But with his boss in the backseat, can you imagine??? They’d be telling that story in the office forever.
“And then his wife fed him with a spoon as we drove!”
It makes me laugh just thinking about it.
Anyway, to save face I just got spoonfuls ready and handed the spoon over to David. It worked.
But you know what would have worked better? A vegan breakfast sandwich!
Vegan breakfast sandwich with eggy tofu & sausage
For non-vegans, that kind of stuff is ubiquitous – a bagel, croissant, or biscuit layered with sausage or bacon, a slice of cheese maybe, and then a fried egg. Any fast food place that’s open in the morning is going to have some kind of variation on that.
But for now, vegan fast food places are not commonplace. And even those that exist usually don’t open until 11 am. What’s a hungry vegan to do?
Well, if you’re not on the road, making a vegan breakfast sandwich at home is a cinch. The whole shebang can seriously be done in 15 minutes.
How to make a vegan breakfast sandwich
First, I start with bagels for my bread of choice, sliced with my bagel guillotine. Bagels are hearty, chewy, and filling.
A rosemary olive oil bagel is my preferred option for this sandwich. The rosemary aspect plus vegan sausage reminds me of the croissan’wich I’d get as a kid from Burger King.
Speaking of sausage, I air fry Gardein breakfast patties in the air fryer while cooking everything else, and it’s wonderfully hands-off. You just have to flip the vegan sausage once, and otherwise it’s on its own. In the end it’s perfectly crisp around the edges, just like I like.
When I’m not using Gardein breakfast patties, I also like Herbivorous Butcher or Upton’s Naturals seitan bacon.
(The Herbivorous Butcher bacon is so large, one strip is plenty for a sandwich. One strip could probably even be enough for two. With Upton’s, you’ll want a couple of slices per person.)
For the eggy part of this sandwich, I turn to my favorite homemade vegan egg (i.e. eggy tofu). Kala namak or black salt is sulfurous salt that gives the tofu just the right eggy quality. Then I add a grind of black pepper.
Want to see how easy it is to make eggy tofu? Watch this video!
Since I made my eggy tofu video, I’ve also gotten into adding a smattering of nutritional yeast flakes and granulated onion to the tofu as well for extra savory flavor.
(What is nutritional yeast? <—– Find out here!)
For the purposes of this bagel sandwich, I like to cut the tofu extra thin, about ¼ inch thick. The sandwich is already so filling that it’s easy to go overboard on the tofu. When I’m having homemade vegan egg on its own, with toast, fruit, and/or breakfast potatoes, I go for a thicker slice then.
As always, I like to use super firm, vacuum packed tofu that doesn’t need to be pressed. It’s just so much faster and requires no pre-planning.
However, in this case, it’s mostly a texture preference. So if you want to use water packed tofu and just blot it well before using, that will be fine.
Finally, I add a slathering of non-dairy cream cheese. Kite Hill is my favorite cream cheese flavor-wise, and it’s also delicious on an air fryer baked potato. However, it is expensive and tends to go bad quicker than I can use it.
So lately, Trader Joe’s cream cheese is my preferred brand. It’s tasty, about half the price, and it doesn’t go bad as quickly.
Another option instead of cream cheese is to use a slice of non-dairy cheese. Vegan cheddar, provolone, or gouda would be great here.
This cozy breakfast sandwich is smoky, salty, and savory. It is perfectly portable when you need to dart out the door and get on the road.
Best of all, it insures that your boss won’t be making jokes about you for years to come.
Looking for ways to use your remaining bagels?
Make a vegan bagel sandwich with hummus and vegetables.
Feel like a kid again with bagel pizzas in the air fryer.