Tofu Breakfast Sandwich

Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Tofu Breakfast Sandwich

Chef-owner Kerri Rush
Fresh Café and Market
Clive, Iowa creates a

Change up the usual egg-filled breakfast sandwich with a vegan alternative—tofu. Chef Rush creates a patty that closely resembles a traditional omelet by blending the tofu with soymilk, chick pea flour and spices. It’s cooked, then layered on a toasted English muffin with spinach and tomato and topped with a vegan sauce made with sweet potatoes, silken tofu and cashews for a nutrient-dense breakfast to go.


Breakfast sandwich
12 oz. medium firm tofu, drained
1/3 cup soymilk
2 tbsp. nutritional yeast 
2 tbsp. tapioca or chick pea flour 
1/4 tsp. turmeric
1/2 tsp. garlic powder
1 pinch ground black pepper
1 pinch salt
5 English muffins
10-15 fresh spinach leaves
5 tomato slices

“Cheese” sauce
½ cup water
1 cup diced, peeled sweet potatoes
½ cup chopped onion 
¼ cup plain soymilk
12 oz. soft silken tofu, drained
½ cup raw cashews (soaked in water 2 hours and drained)
6 tbsp. nutritional yeast flakes 
1 tbsp. garlic powder 
1 tsp. salt 
¼ tsp. ground turmeric 
1 pinch ground black pepper
pinch smoked paprika


1 Prepare sauce: In medium saucepan, combine water, sweet potatoes and onion. Over medium-high heat, bring to a boil. Reduce heat to low; stir in soymilk. Add silken tofu and remaining sauce ingredients; stir well. 
2 Transfer mixture to blender; blend until smooth. Reserve for sandwich and refrigerate any leftovers.
3 Prepare sandwich: In blender, combine firm tofu and next 7 ingredients; blend until smooth.
4 Heat a small skillet or griddle over medium heat; spray with nonstick cooking spray. Spoon 1/4 cup batter into pan. Cook patty 3 minutes on one side; flip and cook about 3 minutes longer.
5 Per serving, toast an English muffin and spread both sides with sauce. Add the cooked patty, top with fresh spinach and sliced tomato. 

Photo courtesy of The Soyfoods Council

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