Savory Breakfast Sandwiches

Savory Vegan Breakfast Sandwich


serving size 4 sandwiches

¼ cup apple cider vinegar

3 tablespoons Bragg Liquid Aminos or soy sauce

¼ cup olive oil

1½ teaspoons black pepper divided

1  14-ounce package firm tofu drained and cut crosswise into 8 slices

1 large onion chopped

4 cloves garlic chopped

8 ounces button mushrooms sliced

1 medium tomato chopped

2 cups baby spinach leaves

½ teaspoon dried thyme

1 teaspoon salt

 vegan butter such as Earth Balance (optional)

4 English muffins toasted

  • Preheat oven to 450oF.
  • In a shallow baking dish, mix together the vinegar, soy sauce, olive oil, and 1⁄2 teaspoonof the black pepper with a whisk. Place tofu slices in a single layer in the dish, then turnover to coat on all sides. Allow tofu to marinate for 20 minutes, turning occasionally.
  • Place baking dish in oven for 20 minutes. Flip tofu slices over and continue to bake foran additional 10-20 minutes until crispy and most of the liquid has been absorbed.
  • Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until onion begins to soften. Add mushrooms and continue cookinguntil they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pep- per. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to medium low if the vegetables are browning too quickly. Adjust seasoning.
  • To assemble sandwiches, spread vegan butter on English muffins, if using. Then add 2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with
    2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out.


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Credit: Easy Vegan Recipes Cookbook

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