Vegan Classic Bacon and Egg Sandwich
Elevate your breakfast game with this Vegan Classic Bacon and Egg Sandwich, a plant-based spin on a timeless favorite! This satisfying recipe features smoky tempeh bacon marinated in soy sauce, maple syrup, and smoked paprika, paired with a creamy tofu scramble enriched with black salt for an egg-like flavor. Layered with fresh spinach, ripe avocado, juicy tomato slices, and a dollop of vegan mayonnaise on perfectly toasted bread, this sandwich is a hearty, flavor-packed way to start the day. Quick to prepare in just 40 minutes, this two-serving recipe is ideal for a vegan brunch or a delicious grab-and-go breakfast.
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Recipe Information
Ingredients
- 8 oz Tempeh
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 14 oz Block of firm tofu
- 2 tbsp Nutritional yeast
- 0.25 tsp Turmeric powder
- 0.25 tsp Black salt (Kala Namak)
- 3 tbsp Olive oil
- 4 pieces Bread slices
- 1 medium, sliced Tomato
- 1 medium, sliced Avocado
- 2 tbsp Vegan mayonnaise
- 1 cup Spinach leaves
Instructions
Start by preparing the tempeh bacon. Slice the tempeh thinly into strips.
In a shallow bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 1 teaspoon of smoked paprika, and 0.5 teaspoon of garlic powder.
Add the tempeh slices to the marinade and let it sit for about 10 minutes, turning occasionally.
Meanwhile, crumble the block of firm tofu into a bowl with your hands or using a fork until it resembles scrambled eggs.
Mix in 2 tablespoons of nutritional yeast, 0.25 teaspoon of turmeric powder, and 0.25 teaspoon of black salt with the crumbled tofu.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes on each side until glazed and slightly crispy.
In another pan, heat 2 tablespoons of olive oil over medium heat and add the tofu mixture. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
Toast the bread slices until golden and crisp.
To assemble the sandwiches, spread vegan mayonnaise on one side of each slice of toast.
Layer the spinach leaves, tofu scramble, tempeh bacon, tomato slices, and avocado slices evenly on two slices of toast.
Top each sandwich with another slice of toast, mayonnaise side down, and press down gently.
Cut the sandwiches diagonally and serve immediately while warm.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 38.0 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1819 mg | 140% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
