Vegan Scrambled Egg Sandwich
Elevate your breakfast game with this hearty and nourishing Vegan Scrambled Egg Sandwich, a plant-based twist on a classic favorite. Featuring protein-packed firm tofu, seasoned with black salt for an authentic eggy flavor and vibrant turmeric for a golden hue, this recipe delivers all the savory satisfaction you crave without any animal products. Layered on toasted whole wheat vegan bread, the creamy avocado slices, juicy tomato, and crisp baby spinach create a delightful balance of textures and freshness. Quick to prepare in just 20 minutes, this sandwich is perfect for busy mornings or a satisfying brunch, with an optional drizzle of hot sauce for a spicy kick. Whether you’re vegan or simply exploring delicious alternatives, this easy-to-make sandwich is an irresistible way to start your day right.
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Recipe Information
Ingredients
- 200 grams firm tofu
- 2 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 4 slices sliced whole wheat vegan bread
- 1 small avocado
- 1 cup baby spinach
- 1 medium tomato
- 1 teaspoon hot sauce (optional)
Instructions
Begin by draining the tofu and pressing it between paper towels to remove excess moisture.
Crumble the tofu into small pieces with your hands or a fork, resembling scrambled eggs.
In a small bowl, mix together the almond milk, nutritional yeast, turmeric powder, black salt, and black pepper.
Heat olive oil in a non-stick skillet over medium heat. Add the crumbled tofu to the skillet.
Pour the almond milk mixture over the tofu, stirring gently to combine until the tofu is evenly coated and the mixture is heated through, about 5 minutes. Adjust seasoning if needed.
While the tofu is cooking, slice the avocado and medium tomato.
Toast the whole wheat vegan bread slices to your desired level of crispness.
Assemble the sandwich by spreading avocado on two slices of the toasted bread. Layer with the cooked scrambled tofu, tomato slices, and fresh baby spinach.
Top with the other slices of bread. Optionally, drizzle with hot sauce for an extra kick.
Serve the vegan scrambled egg sandwiches immediately and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 848 mg | 65% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 901 mg | 19% | |
*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.
