Tofu Scramble Breakfast Sandwiches

If I were to rate meals in order of desirability for me, it would go something like this: Breakfast, Dessert, Dinner, and Lunch. What is unfortunate for most vegans is that if you’re looking to dine out for breakfast, it’s probably going to be a little hellacious. That’s why I really enjoy making hearty, delicious breakfast dishes at home.

I think that most people, at some time or another, have eaten an egg sandwich from some sort of fast food establishment. While this sandwich is not one of those, I can tell you that it tastes a lot better and is better for you. Of course, you don’t have to use the bun/English muffin at all; you can just serve it as an awesome scramble!

On a side note, I can’t believe that I forgot to mention the eBook that I just did! I worked with the great team at Vegan Cuts to create recipes for and design their Summer Bash eBook. More importantly, IT’S FREE! So, you basically have no excuse to not check it out. It has been so much fun hearing good feedback on the recipes, and I’m feeling a little proud of how it turned out. Maybe it’s time that I put one out for myself.. 😉

Oh! Did I say that there was coconut bacon involved in this recipe? No? Well, there is, and it’s delicious.

One Year Ago: Mint Chocolate Chip Ice Cream Cupcakes

Two Years Ago: Frozen Berry Smoothie

Tofu Scramble Breakfast Sandwiches

A delicious and filling breakfast sandwich made up of a savory tofu scramble, vegan mozzarella and coconut bacon!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Jackie of Vegan Yack Attack


Coconut Bacon

  • 1 1/2 tsp . Liquid Smoke
  • 2 tsp . Liquid Aminos or Soy Sauce
  • 1 tsp . Maple Syrup
  • 1 tsp . Water
  • 1/4 tsp . Smoked Paprika
  • Pinch of Onion Powder
  • Pinch of Black Pepper
  • 3/4 C . Coconut Flakes

Tofu Scramble

  • 1/2 tsp . Coconut Oil
  • 1/2 C . White Onion Diced
  • 2 Cloves Garlic Minced
  • 1/2 C . Bell Pepper Seeded and Diced
  • 1 C . Packed Kale Rib-less and chopped
  • 1-14 oz . Block Extra-Firm Tofu Pressed for 10-15 mins.
  • 1 1/2 T . Nutritional Yeast
  • 1/4 tsp . Salt
  • 1/8 tsp . Black Pepper
  • A pinch of Dulse Seaweed Flakes
  • 1/2 C . Avocado Diced
  • tsp Optional: 1/4 . Turmeric for Color


  • Vegan Mozzarella or your preferred vegan cheese flavor
  • 4 in Vegan English Muffins Sliced half if not pre-cut, I used Ezekiel Brand


Coconut Bacon

  1. Preheat your (toaster) oven to 325ºF.
  2. Whisk together all of the ingredients, except for the coconut, in a small bowl. Then toss the coconut flakes in the seasoning until they are evenly coated and spread out into one layer.
  3. Bake for 15 minutes, mixing the flakes around every 5 minutes to get an even roast.
  4. You may need to bake it longer depending on your appliance. Toaster ovens are faster than a standard oven, in this case. So, keep an eye on the coconut and make sure that it doesn't burn.

Tofu Scramble

  1. Warm a large pan over medium heat, once hot, melt the coconut oil in the pan.
  2. Once hot, saute the onions and garlic for two minutes.
  3. Add the bell pepper, and kale to the pan and saute until the kale turns a bright color and just slightly wilted. This will take roughly 3 minutes.
  4. Next, crumble the block of tofu over the pan into (approx.) 1/2" chunks, folding it into the vegetables.
  5. Stir the nutritional yeast, salt, and pepper into the pan and let simmer over low-medium heat for 2 minutes.
  6. Add the dulse flakes and diced avocado to the scramble, along with the turmeric if you use it, and stir it in long enough to heat the avocado.


  1. Toast the English Muffins.
  2. Then you can either incorporate about 1/4-1/3 C. of Vegan Cheese Shreds into the tofu scramble while it's in the pan (to hold it together better), or melt it on top of the scramble once you place it on the English muffin.
  3. Either way is good, one is just a teeny bit less messy than the other.
  4. Sprinkle the coconut bacon on top of the scramble/cheese and place the "bun" topper on. Serve warm!

To end, here’s another lil’ gem from my father, regarding these sandwiches:

“I’m really liking these sandwiches, Jack!”

“They’re pretty good, huh? Oh, that’s right, you’ve never had one of my tofu scrambles before! I love them.”

“…This is tofu??!?!”

“No, no, not at all.” 😉

It’s always fun to change someone’s opinion of a food they once abhorred!

22 Comments on “Tofu Scramble Breakfast Sandwiches

  1. It’s true, I can’t remember the last time I ate out for breakfast, and it was certainly when I was on vacation. This savory breakfast sandwich, on the other hand, sounds perfect for any (and ideally every) day!

    • I wish that I could eat this everyday! ha ha I may make a breakfast patty of sorts for my next sandwich adventure, though. 🙂

  2. What an awesome story about your dad! People’s preconceptions about tofu almost dooms them to not like it. For a long while, it wasn’t my favorite either. It’s one of those quintessential “crunchy” foods… You’ve just got to find a way to skirt expectation! This sandwich looks fantastic!

  3. “If I were to rate meals in order of desirability for me, it would go something like this: Breakfast, Dessert, Dinner, and Lunch.”

    A-to the-MEN.

    Also, the e-book is fab 🙂 Downloaded it earlier this week and had so much fun reading.

    • Ha ha, I’m glad that you agree with the meal hierarchy. 😉

      It’s so glad to hear that people are enjoying it! I get so worried about putting my stuff out there, because I think, Oh crap! Someone is going to make this! ha ha

  4. hi Jackie! I am dying to make these sandwiches! I need to make them before I head to Spain next month! x

  5. When people tell me they don’t like tofu (especially when they’ve never tried it–they’ve only seen the block in the package), I tell them to think of it like flour. You wouldn’t say, “I hate flour! It’s white and tasteless!” No, you use that flour as the main ingredient in breads, cookies, cupcakes, etc. They should think of tofu the same way: as something that you don’t eat straight out of the box, but as the main ingredient in a dish that, when combined with the right other ingredients and spices, transforms itself.

    • I love your comparison to flour, it totally makes sense! And I completely agree with you, usually when people tell me they don’t like something, they had one bad experience and have completely shunned it. I try to (and do!) change their minds about it and offer them something super tasty. 🙂

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