Vegan Plant-Based Breakfast Sandwich

Ingredients

Estimated total cost: €9.21 · €1.84/serving

• 1 (16 oz/450 g) brick medium-firm tofuEst. price €1.50–€2.80
• 3/4 cup unsweetened nondairy milkEst. price €0.25–€0.45
• 1/3 cup nutritional yeastEst. price €0.60–€1.20
• 1/4 cup tapioca flourEst. price €0.30–€0.60
• 1 teaspoon ground turmericEst. price €0.08–€0.15
• 1 teaspoon garlic powderEst. price €0.08–€0.15
• 1 teaspoon onion powderEst. price €0.08–€0.15
• 1 teaspoon sea saltEst. price €0.05–€0.12
• 1/2 teaspoon ground pepperEst. price €0.04–€0.10
• 2 tablespoons finely chopped chivesEst. price €0.40–€0.80

Steps

1. 1

   Prepare the vegan egg by removing excess water from the tofu. Combine the drained tofu in a high-speed blender along with nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic powder, onion powder, salt, and pepper. Blend the mixture on high speed until it reaches a smooth consistency similar to thick pancake batter. Adjust the thickness by adding additional nondairy milk if necessary. Finally, incorporate the chopped chives into the batter before using.

2. 2

   Begin by heating a nonstick pan over medium heat and adding a small amount of vegan butter. Once the butter has melted, swirl it around the pan to coat the surface evenly. Pour around 1/3 cup of batter onto the pan and gently spread it out into a circle measuring 6 to 7 inches in diameter. Allow the batter to cook for 4 to 5 minutes on the first side until bubbles form on the surface and it takes on a slightly darker color. Carefully flip the patty over and continue cooking for another 4 to 5 minutes. Fold the cooked patty in half, then fold it in half again to create a folded crepe-like shape. Cook for an additional minute on each side to ensure even cooking throughout. Transfer the folded patty onto a plate and cover it with foil to retain warmth. Prepare the pan for the next batch by greasing it with butter before pouring another portion of batter (1/3 cup) onto it. Adjust heat levels or cooking times as needed as you progress through batches, as the pan may increase in temperature during cooking.

3. 3

   As you reach the final egg patty, preheat the oven to broil and line a baking sheet with English muffins. Spread butter generously on both sides of the muffins and top each bottom half with a slice of cheese. Broil the muffins for a few minutes until the cheese is melted and the muffins turn golden brown. Keep a close eye on them to prevent burning.

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• Cultural note

  Vegan Plant-Based Breakfast Sandwiches are a popular choice among those following a plant-based diet or looking for a meatless alternative. The use of tofu, nutritional yeast, and vegan cheese reflects the growing trend of vegan and vegetarian cuisine in modern food culture.

• Seasonal note

  This Vegan Plant-Based Breakfast Sandwich can be enjoyed year-round as most of the ingredients like tofu, nutritional yeast, and spices are readily available. Fresh vine tomatoes can be best enjoyed during the summer months.

• Health note

  This breakfast sandwich is a good source of plant-based proteins from tofu and cassava bacon, offering 18g per serving. It is also rich in vitamins A, C, and B6, essential for immune function, skin health, and energy metabolism. With only 380 calories per serving and 20g of healthy fats, it can be a nutritious addition…