Vegan Tofu Scramble Breakfast Sandwiches

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Ingredients

• 2 tablespoons vegetable oil

• 1 (12 ounce) package firm tofu, drained

• ¾ cup canned fire-roasted tomatoes, drained

• 1 medium red bell pepper, diced

• ½ medium yellow onion, diced

• 2 cloves garlic, minced

• 1 ½ tablespoons nutritional yeast

• 1 ½ tablespoons soy sauce

• ½ teaspoon red pepper flakes

• ½ teaspoon paprika

• ¼ teaspoon ground turmeric

• 1 pinch salt to taste

• 1 tablespoon vegan mayonnaise, or to taste

• 5 sandwich buns, split

• 1 cup fresh spinach

• 1 avocado, sliced

1. Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.

2. Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Cook’s Note:

Serve on English muffins if preferred.

Nutrition Facts (per serving)

Photos of Vegan Tofu Scramble Breakfast Sandwiches