{"id":33265,"date":"2020-07-30T05:00:22","date_gmt":"2020-07-30T11:00:22","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=33265"},"modified":"2021-04-27T09:23:20","modified_gmt":"2021-04-27T15:23:20","slug":"vegan-tofu-veggie-egg-patty-breakfast-sandwich","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-tofu-veggie-egg-patty-breakfast-sandwich\/","title":{"rendered":"Vegan Tofu Veggie \"Egg\" Patty Breakfast Sandwich"},"content":{"rendered":"

If you're looking for a protein-packed, portable, and plant-powered savory breakfast, look no further. This vegan tofu veggie \"egg\" patty breakfast sandwich ticks all the boxes and then some.<\/em><\/strong><\/p>\n

\"Vegan
\nThis post is sponsored by Nasoya<\/a>. Thank you for supporting the brands that support Blissful Basil!<\/em><\/p>\n

I've talked about this before<\/a>, but eggs are a tricky thing to veganize. While store-bought alternatives have certainly improved over the years, homemade egg alternatives are more limited.<\/p>\n

And while I love a good tofu scramble<\/a>, there's nothing quite like the satisfaction a breakfast sandwich elicits.<\/p>\n

A warm, toasty English muffin or bagel.<\/p>\n

Some sort of egg or egg patty.<\/p>\n

Veggies.<\/p>\n

Sauce.<\/p>\n

\ud83e\udd24<\/p>\n

\"Vegan<\/p>\n

For these particular breakfast sandwiches, you'll create a veggie-filled \"egg\" patty using a base of Nasoya's Extra Firm Tofu<\/a> and a small amount of chickpea flour. The combination creates firm, yet fluffy faux egg patties that are highly reminiscent of the real thing and packed with protein, too.<\/p>\n

To make them, you'll need:<\/p>\n

A few cups of vegetables.<\/strong> I prefer to use mini bell peppers, broccoli, baby spinach, and onion. But other veggies like mushrooms, scallions, shallots, kale, carrots, etc. work well too. Just be sure to stay away from juicier veggies like tomatoes as they'll add too much moisture to the mixture and could potentially create issues with setting.
\nNasoya Extra Firm Tofu.<\/strong>
\nGarbanzo (chickpea) flour.<\/strong>
\nNutritional yeast flakes.<\/strong>
\nTahini.<\/strong>
\nApple cider vinegar.<\/strong>
\nSpices + seasonings.<\/strong> Turmeric (for color), sea salt and<\/em> black salt (for eggy flavor), garlic powder, black pepper.<\/p>\n

\"Vegan<\/p>\n

Once you've rounded up your ingredients, you'll get to work on creating these savory, omelette-like vegan \"egg\" patties.<\/p>\n

Saut\u00e9 the veggies in a bit of olive oil for just 3 minutes, or until they're\u00a0barely<\/em> tender. They'll continue to cook in the oven, so you don't want to cook them down much here, or they'll end up mushy.<\/p>\n

\"Vegan<\/p>\n

Next, crumble the tofu into a food processor. Add the garbanzo flour, nutritional yeast, a bit of water, tahini, vinegar, seasonings, and spices.<\/p>\n

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Process the mixture for a minute or two, stopping to scrape down the sides as often as needed.<\/p>\n

The mixture should be super smooth and creamy like this:<\/p>\n

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Transfer the tofu mixture to the pan with the veggies and stir to combine, folding the veggies into the \"egg\" batter.<\/p>\n

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Next, divide the mixture evenly between 9 greased muffin top slots.<\/p>\n

Now, you\u00a0can<\/em> use a regular muffin tin here, but keep in mind that then you'll have to smush the patties to conform to the size of your English muffin\/bagel. This is why I recommend using muffin top tins instead. You'll end up with perfectly sized \"egg\" patties and a more even bake, too.<\/p>\n

\"Vegan<\/p>\n

Once you've divided up the batter, bake the patties for 30 to 40 minutes, or until the edges are golden brown and have pulled away from the sides of the pan like so:<\/p>\n

\"Vegan<\/p>\n

I recommend preparing your breakfast sandwich base and toppings while the patties bake.<\/p>\n

I've listed out topping ideas in the recipe instructions but as always, feel free to get creative. This is just a very basic jumping off point:<\/p>\n

Baby spinach.
\nSpicy vegan mayo (eggless mayo + hot sauce).
\nAvocado wedges.
\nTomato slices.<\/p>\n

Pile everything, including the vegan \"egg\" patties, onto toasted dairy-free English muffins or bagels.<\/p>\n

\"Vegan<\/p>\n

Then, serve and enjoy.<\/p>\n

\"Vegan<\/p>\n

For the photos, I paired the breakfast sandwiches with a simple High-Protein Strawberry Milk Chia Pudding<\/strong>. It's divine and you can find the recipe here<\/strong><\/a>. \ud83c\udf53<\/p>\n

Two recipes, one post. Why? Because you're the best. I also somehow overlooked Blissful Basil's 10-year anniversary<\/strong> (July 8th), so you're reaping the benefits now. \ud83e\udd73 This space wouldn't be possible without you, and I am endlessly grateful for your support, kind comments, and compassion throughout the last decade.<\/p>\n

Thank you for everything you've done and continue to do to support me and this special speck in a vast internet sea. \ud83d\udc97 I know you have lots of options, and I'm honored you make it a point to return here.<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Vegan<\/div>\n\t
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Veggie Egg Breakfast Sandwich<\/h2>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Breakfast, Brunch<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Eggs<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>Eggs, plant-based, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>9<\/span> sandwiches<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n

Equipment<\/h3>