Vegan Tofu Scramble Breakfast Sandwiches Recipe

Tofu: A versatile plant-based protein that takes on the flavors of the spices and seasonings you add.

Olive oil: Used for sautéing the tofu, adding a rich flavor and healthy fats.

Turmeric powder: Adds a vibrant yellow color and a subtle earthy flavor to the scramble.

Garlic powder: Provides a savory, aromatic flavor that complements the tofu.

Whole grain English muffins: A wholesome base for the sandwich, offering a nutty flavor and a satisfying crunch when toasted.

Avocado: Adds a creamy texture and healthy fats, balancing the flavors of the sandwich.

Tomato: Provides a fresh, juicy contrast to the other ingredients.

When crumbling the tofu, aim for a texture that resembles scrambled eggs. This can be achieved by using your hands or a fork to break it into small, uneven pieces. This will help the tofu absorb the spices and give it a more authentic scramble-like consistency.

• tofu - Substitute with chickpea flour scramble: Chickpea flour mixed with water and spices can create a similar texture and flavor to scrambled tofu, making it a great vegan alternative.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar cooking medium and adds a slight sweetness that complements the other ingredients.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, adding a more complex flavor profile to the scramble.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth and can be used in equal measure.

• whole grain english muffins - Substitute with gluten-free english muffins: For those with gluten sensitivities, gluten-free english muffins provide a similar texture and taste.

• avocado - Substitute with hummus: Hummus offers a creamy texture and rich flavor, making it a good alternative to avocado.

• tomato - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that pairs well with the other ingredients.

• Allow the tofu scramble to cool completely before storing. This helps prevent condensation, which can make the english muffins soggy.
• Store the tofu scramble separately from the other sandwich components. Place it in an airtight container and refrigerate for up to 4 days.
• Keep the toasted english muffins in a separate airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them.
• Slice the avocado and tomato fresh when you're ready to assemble the sandwiches to maintain their texture and flavor.
• If you need to store assembled sandwiches, wrap each one individually in plastic wrap or aluminum foil. Place them in an airtight container or resealable plastic bag and refrigerate for up to 2 days.
• For freezing, wrap each assembled sandwich tightly in plastic wrap, then place them in a resealable freezer bag. Freeze for up to 1 month.
• To reheat frozen sandwiches, remove the plastic wrap and wrap them in a paper towel. Microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Add fresh spinach just before serving to maintain its crispness and vibrant color.

• Microwave Method:

  1. Wrap the sandwich in a damp paper towel to keep it moist.
  2. Place it on a microwave-safe plate.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even warming.
  4. Let it sit for a minute before enjoying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sandwich in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for 10-15 minutes.
  4. Check to ensure it's heated through, then unwrap and enjoy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the sandwich in the skillet and cover with a lid.
  3. Cook for 3-4 minutes on each side, pressing down slightly with a spatula to ensure even heating.
  4. Remove from the skillet and enjoy.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the sandwich on a toaster oven tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure even warming.
  4. Remove and let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the sandwich in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. Remove and let it cool slightly before enjoying.

• Pan: Use this to heat the olive oil and cook the crumbled tofu with spices.

• Spatula: Essential for stirring the tofu scramble to ensure even cooking.

• Knife: Needed for slicing the avocado and tomato.

• Cutting board: Provides a safe surface for slicing the avocado and tomato.

• Toaster: Use this to toast the whole grain English muffins.

• Measuring spoons: Necessary for measuring out the turmeric powder, garlic powder, salt, and pepper.

• Plate: Use this to assemble the sandwiches and serve them.

• Paper towels: Handy for draining the tofu before crumbling it.

Prep ingredients ahead: Drain and crumble the tofu the night before and store it in the fridge.

Use pre-sliced veggies: Buy pre-sliced avocado and tomato to save chopping time.

Toast in bulk: Toast all english muffins at once in the oven instead of individually.

Cook in batches: Double the tofu scramble recipe and refrigerate leftovers for quick assembly later.