Sheet Pan Open Face Tofu Breakfast Sandwiches
by Olivia Biermann
on Feb 17, 2021 (updated Oct 11, 2024)
Today we are taking tofu scramble up a notch in flavour but down a notch in effort, with these Sheet Pan Open Face Tofu Breakfast Sandwiches! Tofu scramble is super tasty and a great egg substitute for plant-based folk like us!
They are the perfect savoury breakfast. Greg devoured 3 of them immediately after baking so I can assure you they are certified delicious!
When I said we are taking tofu scramble down a notch in effort I was not joking. There isn’t a single frying pan required for this scramble, its just all cooked on the sheet pan! Basically, this recipe is assembly only. No hands-on cook time at all! Which would also make this a perfect breakfast-for-dinner weeknight recipe. Look at us go!
Sheet Pan Open Face Tofu Breakfast Sandwiches
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (two sandwiches each)
Description
Super tasty and EASY tofu breakfast sandwiches, assembled and cooked on a sheet pan!
Ingredients
- 1 block firm tofu (approx 12 oz), crumbled
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- pinch of salt and pepper
- 4 English muffins, halved
- 8 slices veggie ham (I used Yves brand)
- 1/2 cup shredded vegan cheese
- 1/2 avocado, sliced
- 8 tsp your favourite hot sauce
- fresh dill for garnish
Instructions
- Preheat oven to 375 F.
- In a mixing bowl, add the tofu, nutritional yeast, smoked paprika, onion powder, salt and pepper and mix to combine.
- To a large sheet pan, add the 8 English muffin halves. Add 1 piece of veggie ham to each, followed by 1/4 cup tofu mixture. Flatten the tofu mixture down lightly with your hands. Add 1 tbsp vegan cheese to each.
- Bake in preheated oven for 15 minutes, or until crispy and cheese is melted.
- Remove from oven and add sliced avocado, hot sauce and fresh dill (if desired!). Enjoy!
Hi, do you know of any brands of tofu that make it very thick? All the ones I have tried make tofu that falls apart too easily when cutting it so it’s hard to make baked tofu or a dish like this.
Make sure you get firm or extra firm! Not silken. There is firm silken tofu but that’s not the same as firm regular tofu! Regular tofu has to be refrigerated whereas silken is shelf stable, so make sure you’re getting the right one 🙂