Jay's go-to breakfast choice when we go to brunch is a breakfast sandwich - typically bacon, egg, and cheese - so I like to show him how easy it is to make them at home, and how delicious a vegan breakfast sandwich is! This sandwich has it all - great bread, crunchy tempeh, soft tofu eggs, and melty cheese, plus whatever else you like to add! I'm always a fan of a nice juicy tomato on my sandwich, but it's tough to find a good tomato in New England in January!
I use tempeh to act as my bacon-like item. Depending on how you like your bacon, you can slice your tempeh thinner or thicker. Thin tempeh will make for a nice crunchy, bacony texture. Since I'm not really a huge fan of bacon in the first place, I sliced mine a little thicker. Similarly, you can season your tempeh however you would like. Worcester sauce and soy sauce work great for a nice salty, meaty flavor. I've never purchased liquid smoke, but it's a popular choice for replicating the bacon flavor. Maple syrup works great too - especially if you're making a breakfast dish. I added some Montreal seasoning as well, since Jay likes it so much.
This sandwich comes together really quickly, as there isn't much to cook. You just need to toast your bread and heat up the tofu and tempeh. It all depends on how thick/crispy you want the tempeh to be. It's also a very hearty and filling meal. Just the tempeh and tofu alone are great sources of protein that will stick to your bones and keep you full all morning. Add some veggies on top and you've got a complete meal!
I used Chao vegan cheese from Field Roast on this sandwich. It was the first time I've tried this type of cheese. I've been hearing great things about it but it took me a while to find some in the store. It was really expensive and you don't get a whole lot in the package. I do have to say though, that the texture of it is great - looking at and tasting the melted cheese you couldn't tell that it wasn't vegan. I got the Coconut Herb varitey, which was very mild in flavor. I think this gives it an edge over other cheese that have a strong flavor that tastes fake.
| Ingredients: 4 Slices of Toast 1/2 Block of Tofu 8 Slices of Tempeh 1 Tablespoon vegan Worcester sauce (optional) 1 teaspoon burger/steak seasoning (optional) 1/4 teaspoon Pepper 2 Tablespoon Vegg Vegan Egg Yolk | Optional Toppings: Tomato Avocado Greens Vegan Cheese |
| Prep Time: 2 minutes | Cook Time: 5-7 minutes | Servings: 2 |
Instructions:
You can make this dish either using two small saute pans or one large one. If you use one large pan (like I did) separate the tofu and tempeh to opposite sides of the pan.
Crumble the tofu and place in your pan over medium heat. Add the Vegg vegan egg yolk and mix it in well with the tofu. Adding a little water can help with the mixing process, if needed. If you are using only one pan, be careful not to add to much water that it bleeds over to the tempeh side. Add salt and pepper to taste.
Slice the tempeh and add it to the pan with a little bit of water or oil. Sprinkle the vegan Worcester sauce over it. Let it sear for about 2 minutes and then flip it over. If you would like, add some more Worcester sauce or steak seasoning. Jay likes Montreal seasoning, so I used that.
Once the tofu is well mixed and the tempeh has a nice crunchiness to it, add both to your toast and top with whatever toppings you would like - tomato, avocado, greens, vegan cheese, etc. You can melt the cheese by leaving the sandwich on the pan with a lid on - just make sure you don't melt the bottom.
I topped mine with greens and Chao vegan cheese.
Enjoy!
You can make this dish either using two small saute pans or one large one. If you use one large pan (like I did) separate the tofu and tempeh to opposite sides of the pan.
Crumble the tofu and place in your pan over medium heat. Add the Vegg vegan egg yolk and mix it in well with the tofu. Adding a little water can help with the mixing process, if needed. If you are using only one pan, be careful not to add to much water that it bleeds over to the tempeh side. Add salt and pepper to taste.
Slice the tempeh and add it to the pan with a little bit of water or oil. Sprinkle the vegan Worcester sauce over it. Let it sear for about 2 minutes and then flip it over. If you would like, add some more Worcester sauce or steak seasoning. Jay likes Montreal seasoning, so I used that.
Once the tofu is well mixed and the tempeh has a nice crunchiness to it, add both to your toast and top with whatever toppings you would like - tomato, avocado, greens, vegan cheese, etc. You can melt the cheese by leaving the sandwich on the pan with a lid on - just make sure you don't melt the bottom.
I topped mine with greens and Chao vegan cheese.
Enjoy!
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