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

A close up of a vegan breakfast sandwich with tomatoes and a tea towel behind it.

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❤️ Why I love these sandwiches

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

🥪 Meal prep

I like to make up a bunch of these breakfast sandwiches on the weekends and 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 before school in the morning for a delicious hot breakfast.

🧾 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 – 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 to cook 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.
  • Sea Salt – for flavor.
  • Nutritional Yeast – to give the tofu a delicious, eggy, umami flavor. (optional)
  • Vegan Cheese – 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 that you want, but this is my family’s favorite sauce for these sandwiches. I think it is what makes them great!)

  • Vegan Mayo – to give it a rich and creamy flavor. You can use any vegan mayo that you want or easily make homemade vegan mayo.
  • Ketchup – for flavor and acidity to cut the heaviness of the mayonnaise.
  • Nutritional Yeast – to give the sauce a little more umami flavor.
  • Smoked Paprika – for flavor. Be sure to use smoked for a delicious smoky flavor that gives you a bacon-like taste. 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.
Two vegan egg McMuffins on a cutting board with a red  and white tea towel behind them.

🥄 How to make a vegan breakfast sandwich

Prep the parts

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

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.)

Tofu in a tofu press.

Step 3 – Place the block of tofu on its side and cut it down the center, then cut each half down the center again making 4 large rectangles about 1/2 an inch thick. Use a large mouth jar, glass, or biscuit cutter to cut the tofu into circles about the same size as the 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 with a dash of turmeric. Place the tofu in the oil and sprinkle it with salt. Cook the tofu over medium heat for about 3 minutes before flipping and sprinkling the other side with salt as well. cook the other side for 3 minutes as well.

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

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

Step 7 – Wash and slice 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 egg on the English muffin, then layer with vegan sausage, a slice of vegan cheese, veggies, and the sandwich sauce.

A tofu egg sandwich with cheese and tomato on a white plate.
Simple vegan sandwich with tofu egg on an English muffin.

✨ Variations

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

🥡 Storage and reheating

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

Freeze: The vegan McMuffins keep well in the freezer for up to 3 months if wrapped so that no air can get to 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.

Vegan sausage McMuffins made with vegan breakfast saucesage and tofu on a cutting board.

🌟 More easy vegan breakfast ideas

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan breakfast sandwich recipe

Two vegan breakfast sandwiches made with tofu, vegan sausage, a tomato, vegan cheese, and sauce. on a cutting board.
Diet
High Protein Icon
Nut Free Icon
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4.75 from 4 rating

Vegan Breakfast Sandwich

A sausage McMuffin with egg style vegan breakfast sandwich.

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
  • 4 vegan breakfast sausage patties

Sandwich Sauce

Instructions
 

Prep the parts

  • Toast your English muffins, bagels, or toast.
  • Drain and press a block of extra firm tofu for about 10 minutes to get off excess liquid.
  • Place the block of tofu on its side and cut it down the center, then cut each half down the center again making 4 large rectangles about 1/2 an inch thick. Use a large mouth jar, glass, or biscuit cutter to cut the tofu into circles about the same size as the English muffin. (You can just leave them as rectangles to make it easier too.)
  • Place 2 tablespoons of oil in a frying pan with a dash of turmeric. Place the tofu in the oil and sprinkle it with salt. Cook the tofu over medium heat for about 3 minutes before flipping and sprinkling the other side with salt as well. cook the other side for 3 minutes as well.
  • After the tofu has cooked for about 3 minutes on each side, sprinkle the tops of each slice with nutritional yeast, and then flip and cook the nutritional yeast side down for one minute. Sprinkle the other side with nutritional yeast and flip and cook again for 1 additional minute.
  • Cook your vegan breakfast sausage or bacon according to package directions.
  • Wash and slice any veggies that you want to add to the sandwiches.

Make the sauce

  • 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

  • Place your tofu egg on the English muffin, then layer with vegan sausage, a slice of vegan cheese, veggies, and the sandwich sauce.

Notes

*The nutrition facts listed below are for a vegan breakfast sandwich with tofu, cheese, sausage, and sauce.
Feel free to make this sandwich your own.  Comment below and let me know your favorite combo!
Serving: 1sandwich, Calories: 614kcal, Carbohydrates: 44g, Protein: 37g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 1.567mg, Potassium: 509mg, Fiber: 6g, Sugar: 4g, Vitamin A: 223IU, Vitamin C: 0.4mg, Calcium: 46mg, Iron: 26mg
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