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Sheet Pan Open Face Tofu Breakfast Sandwiches

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 high in protein, making it a great egg substitute for plant-based folk like us! As you may or may not know, Greg and I are super into fitness this year, and therefore keeping a close eye on our protein intake! Typically you need to up your protein when trying to build muscle, and as vegans who don’t eat meat, dairy, fish or eggs, we need to be extra diligent about getting enough!

Each one of these sandwiches has 14g of protein, which is amazing! They are the perfect savoury breakfast or post-workout meal. Greg devoured 3 of them immediately after taking the photos 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!

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Sheet Pan Open Face Tofu Breakfast Sandwiches


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 (two sandwiches each) 1x

Description

Super tasty and EASY tofu breakfast sandwiches, assembled and cooked on a sheet pan!


Scale

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

  1. Preheat oven to 375 F.
  2. In a mixing bowl, add the tofu, nutritional yeast, smoked paprika, onion powder, salt and pepper and mix to combine.
  3. 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.
  4. Bake in preheated oven for 15 minutes, or until crispy and cheese is melted.
  5. Remove from oven and add sliced avocado, hot sauce and fresh dill (if desired!). Enjoy!

CategoriesMornings
  1. Olivia says:

    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.

    1. Liv B says:

      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 🙂

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