This vegan breakfast sandwich brings everything I’m looking for to the table. Crispy tofu fried eggs, melty cheese, and savory Yves ham. While my family prefers waffles & pancakes, I tend to prefer a savory breakfast like this. They’re a great make-ahead option as well!
You could also add a bit of kala namak for a sulfury taste I don’t personally miss, but it’s a great party trick. A yolk sauce such as the one from The Gentle Chef would be a lovely option as well if you’re looking for that drip.
The method is really quite simple. Start with a blend of spices & some cornstarch:
Slice your block of tofu into sheets—you can get three to four sheets, depending on how thick you’d like them—cut out circles and crumble the rest for another time. I usually use mine for scramble.
Classic Vegan Breakfast Sandwich and Tofu Fried Eggs
These vegan breakfast sandwiches are a great make-ahead option with fantastically crispy and easy tofu fried eggs.
- 1 block of extra firm tofu
- 1/3 c. corn starch
- 1 tbsp. nutritional yeast
- 1/2 tsp. iodized salt
- 1/4 tsp. paprika
- 1/8-1/4 tsp. turmeric to taste
- a few grinds of fresh pepper
- 2 tbs. neutral oil such as canola
- English Muffins
- Daiya Cheddar Slices
- Yves Vegan Ham
Slice tofu into sheets and cut out circles—I crumble the excess for future use—combine cornstarch & spices in a bowl, and heat a 12 inch cast iron pan on medium heat with one tablespoon of oil.
Toast muffins in the pan face-down while it heats, remove, sear the Yves ham or similar quickly on both sides. Assemble the cheese & ham on the muffins and set to the side to melt.
Add an additional tablespoon of oil to the pan, dredge tofu circles in cornstarch and pan fry immediately until golden, flipping once. I like to turn off heat, assemble, and place the assembled sandwiches back into the pan with a lid while I clean up so the cheese gets nice and melty, and I have a clean kitchen once I finish eating.