Vegan Tofu Scramble Breakfast Sandwiches Recipe

Tofu: A versatile plant-based protein that mimics the texture of scrambled eggs when crumbled and cooked.

Olive oil: Used for sautéing the tofu, adding a rich flavor and preventing sticking.

Turmeric: A spice that gives the tofu scramble its characteristic yellow color and a subtle earthy taste.

Garlic powder: Adds a savory depth of flavor to the tofu scramble.

Onion powder: Enhances the overall taste with a mild onion flavor.

Salt: Essential for seasoning and bringing out the flavors of the dish.

Pepper: Adds a touch of heat and complexity to the scramble.

English muffins: The base of the sandwich, providing a toasty and slightly chewy texture.

Spinach: Fresh greens that add a nutritious and vibrant element to the sandwich.

Avocado: Creamy and rich, it complements the tofu scramble and adds healthy fats.

When preparing the tofu for the scramble, make sure to press it well to remove excess moisture. This will help achieve a better texture and allow the spices to adhere more effectively. Use a clean kitchen towel or paper towels and place a heavy object on top of the tofu block for about 15-20 minutes before crumbling it.

• tofu - Substitute with chickpea scramble: Chickpeas provide a similar texture and protein content, making them a great alternative to tofu.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and has a high smoke point, suitable for cooking.

• turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices, adding a similar color and flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onion: Fresh onion offers a stronger and more natural taste than onion powder.

• english muffins - Substitute with whole grain bread: Whole grain bread is a healthier option, providing more fiber and nutrients.

• spinach - Substitute with kale: Kale is a nutrient-dense leafy green that can be used in place of spinach for added texture and flavor.

• avocado - Substitute with hummus: Hummus offers a creamy texture and rich flavor, making it a good alternative to avocado.

• Allow the tofu scramble to cool completely before storing. This helps prevent condensation, which can make the english muffins soggy.

• Store the tofu scramble and other sandwich components separately to maintain their texture and flavor. Place the cooled tofu scramble in an airtight container.

• For the english muffins, wrap them individually in plastic wrap or aluminum foil to keep them fresh. Alternatively, place them in a resealable plastic bag, squeezing out as much air as possible.

• Store the spinach and avocado slices in separate containers. To keep the avocado from browning, sprinkle it with a little lemon juice or lime juice before sealing the container.

• Refrigerate all components if you plan to consume the sandwiches within 3-4 days. For longer storage, consider freezing.

• To freeze, place the cooled tofu scramble in a freezer-safe container or resealable freezer bag. Label with the date and contents.

• Wrap the english muffins individually in plastic wrap, then place them in a resealable freezer bag. This helps prevent freezer burn and keeps them fresh.

• Avoid freezing spinach and avocado as they do not thaw well. Instead, add fresh spinach and avocado slices when assembling the sandwiches after thawing.

• When ready to enjoy, thaw the tofu scramble and english muffins in the refrigerator overnight. Reheat the tofu scramble in a frying pan over medium heat until warmed through, or microwave in short intervals, stirring occasionally.

• Toast the english muffins to restore their crispness. Assemble the sandwiches with fresh spinach and avocado slices for a delicious, ready-to-eat breakfast.

• Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to keep the english muffins from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker option, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the sandwich directly on the rack or a baking tray. Heat for 8-10 minutes, or until the tofu scramble and english muffins are hot and slightly crispy.

• For stovetop reheating, disassemble the sandwich. Heat a non-stick skillet over medium heat and warm the tofu scramble for 3-4 minutes, stirring occasionally. Toast the english muffins in the same skillet or a toaster. Reassemble with fresh spinach and avocado slices before serving.

• Frying pan: Used to cook the crumbled tofu with spices, ensuring even heat distribution.

• Spatula: Essential for stirring the tofu scramble to prevent sticking and ensure even cooking.

• Knife: Needed for slicing the avocado.

• Cutting board: Provides a safe surface for slicing the avocado.

• Toaster: Used to toast the English muffins to a perfect golden brown.

• Measuring spoons: Ensures accurate measurement of olive oil, turmeric, garlic powder, and onion powder.

• Plate: For assembling the sandwich layers and serving.

• Paper towels: Useful for draining the tofu before crumbling to remove excess moisture.

Prepare ingredients ahead: Drain and crumble the tofu the night before. Store it in the fridge to save time in the morning.

Pre-toast english muffins: Toast the english muffins in advance and keep them in an airtight container. Reheat briefly before assembling.

Use pre-washed spinach: Buy pre-washed spinach to eliminate the need for washing and drying.

Slice avocado in advance: Slice the avocado and store it in an airtight container with a squeeze of lemon juice to prevent browning.

Batch cook tofu scramble: Make a larger batch of tofu scramble and refrigerate or freeze portions for quick assembly later.