Tofu Breakfast Sandwich

Name: Tofu Breakfast Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 vegan English muffins; 1 (14 oz) tofu; 2 tablespoons canola oil ((or any oil of choice)); 1/8 teaspoon turmeric; 1/4 teaspoon salt; 2 teaspoons nutritional yeast; 4 slices vegan cheese ((optional)); 4 vegan breakfast sausage patties ((optional)); 1 medium tomato (sliced); 1/4 cup vegan mayo; 2 tablespoons ketchup; 1 teaspoon nutritional yeast; 3/4 teaspoon smoked paprika

by Monica Davis on March 1, 2026 0 comments

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This quick and easy vegan tofu breakfast sandwich is packed with protein to keep you going all morning. Made with tofu eggs, vegan sausage or bacon, veggies, and a savory sauce, this sandwich will satisfy your craving for a vegan egg McMuffin.

A tofu breakfast sandwich on an English muffin with tomatoes vegan sausage, and a creamy sauce sitting on a cutting board.

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Why I love these sandwiches

These high-protein tofu breakfast sandwiches are my family’s go-to breakfast. I always make these sandwiches when I need a hearty breakfast or when we are going on a trip. They’re great for breakfast on the go, and they keep well in the fridge and freezer, so they’re great for meal prep, too.

Ingredients and substitutions

Vegan English Muffins – Be sure to read the labels, many brands contain milk. Switch it up and use bagels or toast instead of English Muffins too.
Tofu – High-protein, firm, or extra firm works best for this recipe. (You can also use any egg substitute that you want, like Just Egg or chickpea omelets.)
Oil – any neutral-flavored oil for cooking the tofu. Canola oil, light olive oil, avocado oil, or refined coconut oil will all work well.
Turmeric – to give your tofu an egg-like color.
Garlic Powder – or onion powder for flavor.
Sea Salt and Pepper – for flavor. You can also use kala namak, also known as black salt, for an eggy flavor.
Nutritional Yeast – to give the tofu a delicious, eggy, umami flavor. (optional)
Vegan Cheese Slice – A slice of your favorite vegan cheese will add a lot of flavor.
Veggies – Tomatoes, avocados, sprouts, bell peppers, and spinach work well. (optional)
Vegan Breakfast Sausage Patties – for a vegan sausage egg McMuffin. The Beyond breakfast sausages, Light-Life Gimme Lean sausage, or my homemade vegan breakfast sausage (recipe in my seitan cookbook). You can also use tempeh bacon, mushroom bacon, or any vegan bacon instead of sausage.

Sandwich Sauce (You can use any sauce you want, but this is my family’s favorite for these sandwiches. I think it is what makes them great! It has a creamy texture and smoky flavor.)

Vegan Mayo – to add rich, creamy flavor. You can use any vegan mayo you want, or easily make your own.
Ketchup – for flavor and acidity to cut the heaviness of the mayonnaise. You can also swap this out with sriracha if you want a spicy sauce.
Nutritional Yeast – to add a little more umami to the sauce.
Smoked Paprika – for flavor. Be sure to use smoked for a delicious smoky flavor that mimics bacon. You can also use a few drops of liquid smoke.

Helpful tools

Toaster – to toast the English muffins. bagels or bread.
Frying Pan or Iron Skillet – for cooking the tofu and vegan bacon or sausage, if you are adding them.

How to make a tofu breakfast sandwich

Prep the parts

Step 1 – Toast your English muffins, bagels, or bread.

Step 2 – Drain and press a block of extra-firm tofu for about 10 minutes to get off excess liquid. (You can use a tofu press or just put it between 2 cutting boards and set a heavy pan on top, and pat it with a paper towel.)

Step 3 – Place the block of tofu on its side, then cut it in half and each half in half again, making 4 large rectangles about 1/2 inch thick. Use a large-mouth jar, a glass, or a biscuit cutter to cut the tofu into circles about the size of an English muffin. (You can just leave them as rectangles to make it easier too.)

Step 4 – Place 2 tablespoons of oil in a frying pan, then add a dash of turmeric. Place the tofu slices in the oil and sprinkle them with salt. Cook the tofu over medium heat for about 3-5 minutes, then flip and sprinkle the other side with salt. Cook the other side for 3-5 minutes as well.

Step 5 – After the tofu has cooked for about 3-5 minutes on each side, sprinkle the tops of each slice with nutritional yeast, then flip and cook for one minute with the nutritional yeast side down. Sprinkle the other side with nutritional yeast, flip, and cook for 1 additional minute.

Step 6 – Cook your vegan breakfast sausage or bacon according to the package directions.

Step 7 – Wash and slice the tomato or any veggies that you want to add to the sandwiches.

Circles of tofu flavored to taste like egg frying in a frying pan.

Make the sauce

Step 8 – In a small bowl, add 1/4 cup vegan mayo, 2 tablespoons ketchup, 1 teaspoon nutritional yeast, 3/4 teaspoon smoked paprika, and a dash of salt. Stir well until combined.

Assemble your sandwiches

Step 9 – Place your tofu patty on the toasted English muffin, then layer with vegan sausage, a slice of vegan cheese, veggies, and the sandwich sauce.

Variations

Egg McMuffin – Simply toss the cooked tofu “egg” onto an English muffin with a slice of vegan cheese and a drizzle of sauce.

Vegan Sausage McMuffin with “Egg” – Add a vegan breakfast sausage patty to a vegan egg muffin sandwich.

Bagel Sandwich – Make the breakfast sandwich with a sliced and toasted bagel instead of an English Muffin.

Veggie Breakfast Sandwich – Add sliced avocado, baby spinach, sliced tomatoes, sprouts, and/or red onion to your tofu sandwich.

Meal prep

I like to make a bunch of these breakfast sandwiches on the weekends, wrap them in parchment paper or foil, seal them in a freezer bag, and pop them in the freezer. My boys can then toss one in the microwave in the morning before school for a delicious hot breakfast.

Storage and reheating

Refrigerate: These tofu breakfast sandwiches will keep well in the refrigerator for 3 – 5 days in an airtight container.

Freeze: The vegan egg McMuffins keep well in the freezer for up to 3 months if wrapped tightly to prevent air from reaching them. Thaw overnight in the fridge before reheating or reheat it directly from the freezer.

Reheating: Reheat the breakfast sandwiches in the microwave for about 2 minutes each. Reheat from frozen by microwaving for 3-4 minutes.