The best vegan breakfast sandwich for a tasty start

Ingredients for the best vegan breakfast sandwich

• 450 g medium-firm tofu

• 180 ml unsweetened plant-based milk

• 40 g nutritional yeast

• 30 g tapioca flour

• 5 ml ground turmeric

• 5 ml garlic powder

• 5 ml onion powder

• 5 ml sea salt

• 2.5 ml ground pepper

• 30 g finely chopped chives

• 45 g vegan butter, for frying

• 5 English muffins, split in half

• 75 g vegan butter

• 5 vegan cheddar cheese slices

• Cassava bacon (optional)

• 2 vine tomatoes, sliced thick

How to make the best vegan breakfast sandwich

1. Drain the excess water from the tofu.

2. Place the tofu in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic powder, onion powder, salt, and pepper.

3. Blend on high until smooth; the batter should have the consistency of thick pancake batter.

4. Add a little more nondairy milk if you need to thin it out.

5. Stir in the chopped chives.

6. Heat a nonstick frying pan over medium heat and add a small amount of vegan butter.

7. Allow the butter to melt and coat the frying surface.

8. Pour approximately 80 ml (1/3 cup) of the batter into the pan and gently spread it into a circle about 15 to 18 cm in diameter.

9. Cook on the first side for 4–5 minutes, until the patty is bubbling and slightly cooked through with a darker colour.

10. Flip the patty and cook for another 4–5 minutes.

11. Fold the patty in half and then in half again, resembling a thick crepe, and cook for an additional minute on each side to ensure the middle is thoroughly cooked.

12. Set each folded patty aside on a plate and cover to keep warm.

13. Butter the pan again before pouring in the next 80 ml (1/3 cup) of batter.

14. Adjust the heat or cooking times as needed, as the pan will get hotter with each patty.

15. When you are preparing the last patty, preheat the grill and place the English muffins on a baking tray.

16. Generously butter each side of the muffins and place one slice of cheese on each of the bottom halves.

17. Toast under the grill for a couple of minutes until the cheese is melted and the muffins are golden brown; watch closely to prevent burning.

18. Once the patties are cooked, add the bacon strips to the pan just to heat through.

19. To assemble each sandwich, place an patty on top of the cheese, add a slice of tomato and as many bacon strips as desired, then finish with the top half of the muffin.

20. The patties can be made ahead and reheated in a pan, oven, or microwave before serving.

21. You can also store any extra batter in the fridge for up to 4 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.