Vegan Breakfast Sandwich

Print Recipe

5 from 5 votes

Normally made with artery-clogging egg, cheese, and bacon, we’re veganizing the popular American Breakfast Sandwich using tofu scramble (or vegan egg), veggie bacon, and plant-based cheese! You can whip this up vegan breakfast sandwich in 10 minutes for a quick weekday breakfast or make a batch for a weekend brunch.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 561kcal

Author: Michelle Cehn

Ingredients

2 cups tofu scramble vegan "egg" patty, or tofu patty
2 bagels
2 slices vegan cheese
Vegan bacon any type

Optional Add Ons:

Avocado
Arugula
Hot sauce

Instructions

Cook the tofu scramble or egg patty and bacon according to package instructions.
Slice bagels in half, add a slice of cheese on the two bottom pieces, and toast in a toaster oven.
Top the cheesy side of each bagel with tofu scramble (or other vegan egg patty), bacon, and any other toppings (like avocado, arugula, and hot sauce). Place the top of the bagel over it and enjoy!

Notes

Eat and Enjoy: The sandwich tastes best if you eat it within 2 days. After that, it might start to get soggy or lose flavor.
Storing Leftovers: Wrap it up tightly in foil or plastic wrap and put it in the fridge. When you want to eat it, warm it in the oven or microwave until nice and hot!

Nutrition