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Hands holding breakfast sandwich.
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5 from 2 votes

Toasted sandwich with eggy tofu and seitan bacon

With this easy, handheld sandwich, you get all of your vegan breakfast favorites in one handheld dish. It's filled with savory seitan bacon, eggy tofu, and melted non-dairy cheese. It's plenty filling all on its own, or you can serve it with a side of fruit or hash browns.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: breakfast sandwich, brunch recipe, easy vegan
Servings: 2 people
Calories: 347kcal
Author: Cadry Nelson


  • 4 slices bread
  • 2 Tablespoons vegan butter
  • ¼ cup shredded vegan cheese
  • 2 teaspoons organic canola oil
  • 2 slices seitan bacon or more if needed
  • 4 ounces super firm vacuum-packed tofu  cut into thin slices about ¼ inch in thickness
  • ¼ teaspoon kala namak divided
  • ¼ teaspoon granulated onion divided
  • ¼ teaspoon nutritional yeast flakes divided


  • Slather all of the slices of bread with vegan butter on one side.
  • Bring a large skillet to a medium heat. Put the buttered bread butter-side-down in the skillet. Top the bread with shredded vegan cheese. Cover with a lid, and allow the cheese to melt.
  • Bring another large non-stick skillet to a medium heat. Drizzle with organic canola oil (or your preferred high heat oil). Put the seitan bacon and tofu slices into the skillet. Don't move any of it for a couple of minutes, so that everything can get nice and brown. Then flip with a spatula.
  • Sprinkle the tofu slices with half of the kala namak, nutritional yeast flakes, and granulated onion (about ⅛ teaspoon over all of them on that side). 
  • Once the other side of the tofu is brown, flip again, and sprinkle that side with the remaining kala namak, nutritional yeast flakes, and granulated onion (again about ⅛ teaspoon across all of them). 
  • Flip the tofu slices one last time to seal in the spices, cooking for just about a minute more. Turn the heat off the skillet and set aside.
  • Now it's time to compile the sandwiches. On one melted cheese bread slice, top with two slabs of eggy tofu and a strip of bacon (or more if using). Finish the sandwich with a toasted bread slice.
    Then compile the second sandwich the same way.
  • Cut the sandwiches on a diagonal and serve hot.


I recommend using super firm tofu in vacuum packaging that doesn't need to be pressed. Super firm tofu usually comes in 10, 16, or 20 ounce packages. You won't need the full amount for this recipe. Just cut off four thin slices for the sandwiches. Then put the rest of the tofu in a covered container in the refrigerator for other uses.
If you're using water-packed tofu, you can either press the tofu first or just blot the tofu quickly with a towel. I like a firmer texture, but it will be fine softer too. Just make sure the tofu slices are fully dry before putting them in the skillet for optimum browning. Here are more details on how to press tofu.
I recommend Herbivorous Butcher seitan bacon for the sandwiches, but any seitan bacon will work. Keep in mind that seitan bacon varies greatly in size from one brand to the next. If you're using Upton's Naturals seitan bacon, you'll want to use at least two or three slices per sandwich. 
Use the shredded vegan cheese of your choice, or shred your own by hand from a block. I used Trader Joe's shredded cashew-based mozzarella, and Daiya cheddar block, shredded by hand. 


Calories: 347kcal | Carbohydrates: 33g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Sodium: 561mg | Potassium: 189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Calcium: 105mg | Iron: 3mg