Hey friend, if you’re craving a breakfast that’s packed with flavor, texture, and a little spicy kick, you’ve got to try these Tofu Scramble Breakfast Sandwiches. They’re the perfect way to start your morning with something hearty, healthy, and totally satisfying. Plus, they’re vegan-friendly but so flavorful, no one will miss the eggs! Trust me, you’re going to love this one’s bold flavors and creamy textures all wrapped up in a toasty bagel.
Why You’ll Love Tofu Scramble Breakfast Sandwiches
This recipe isn’t just about tofu and spices—it’s about creating the ultimate breakfast experience. Whether you’re rushing out the door or having a slow weekend brunch, these sandwiches are versatile enough to fit the mood and the occasion.
Is this Tofu Scramble Breakfast Sandwich for you? Let’s see. These sandwiches are…
- Packed with bold, savory flavors from the soyrizo and spices.
- Creamy and rich thanks to the avocado slices and vegan cheese.
- A perfect balance of textures—soft tofu scramble, crispy toasted bagel, and crunchy onions.
- Spicy with just the right amount of jalapeño heat to wake up your taste buds.
- Super easy to customize — swap the bagel for bread, add more veggies, or adjust spice levels to your liking.
Quick tip: Pressing the tofu well makes a huge difference in texture, so don’t skip that step!
Ingredients in Tofu Scramble Breakfast Sandwiches
Here’s the magic behind these sandwiches—they combine plant-based staples and bold seasonings for a crave-worthy breakfast:
Firm Tofu: The protein-packed base that soaks up all the wonderful spices and flavors. Pressing it gets rid of excess moisture for the best scramble texture.
Avocado Oil: Used to cook the scramble with a mild flavor and healthy fats.
Soyrizo: Adds a smoky, spicy, chorizo-inspired punch without the meat.
Yellow Onion & Jalapeño: These aromatics build the flavor foundation with sweetness and heat.
Turmeric & Spices: Give that signature golden color and a warm, earthy, slightly spicy taste.
Vegan Mexican Cheese: Melts beautifully to make the scramble creamy and indulgent.
Non-Dairy Milk: Helps keep the scramble moist and soft.
Green Onions: Fresh and crisp, they add a pop of brightness.
Avocado: Creamy slices that balance the spice with cool richness.
Toasted Bagels: The perfect sturdy vehicle to hold all the goodness together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these delicious sandwiches:
Press the Tofu: Wrap the tofu block in a clean towel and place something heavy on top for about 15 minutes to squeeze out excess water. Crumble the tofu into bite-sized pieces.
Cook the Soyrizo and Veggies: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the crumbled soyrizo, diced onion, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the onion softens and the soyrizo is heated through.
Add the Tofu and Spices: Push the soyrizo mixture to the side of the pan and add the remaining avocado oil. Add the crumbled tofu, turmeric, garlic powder, chili powder, salt, and pepper. Stir everything together until the tofu is evenly coated with spices and heated through.
Add Vegan Cheese and Milk: Stir in the shredded vegan cheese and pour in the non-dairy milk. Cook for another 2-3 minutes, stirring gently, until the cheese melts and the scramble becomes creamy.
Finish with Green Onions: Toss in the chopped green onions and stir to combine. Remove from heat.
Assemble the Sandwiches: Toast your bagels until golden and crisp. Layer a generous scoop of the tofu scramble on the bottom half, then add sliced avocado. Top with the other bagel half and press down lightly.
Serve and Enjoy: Dig in while warm and enjoy the flavorful, creamy, spicy, and crunchy layers of this sandwich!
How to serve Tofu Scramble Breakfast Sandwiches?
These sandwiches are hearty enough to be a meal on their own but also pair beautifully with:
Fresh Fruit: A side of berries or sliced melon adds a refreshing sweetness.
Crispy Hash Browns: For that perfect brunch combo with extra crunch.
Hot Coffee or Tea: A warm beverage rounds out the breakfast vibe.
Simple Green Salad: For a light and fresh contrast if you’re craving greens.
Nutrition Information (Per Serving)
- Serving Size: 1 sandwich
- Calories: Approximately 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Additional Tips
- Prep Ahead: You can crumble and press the tofu the night before to save time in the morning.
- Spice It Up: Add more jalapeños or a pinch of cayenne if you like it hotter.
- Make it Gluten-Free: Swap the bagels for gluten-free bread or English muffins.
- Storage: Store leftover scramble in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- Double the Batch: Great for meal prep or feeding a crowd!
FAQ Section
Q1: Can I substitute soyrizo with regular chorizo or another sausage?
A1: Yes! You can use regular sausage if you aren’t vegan, or try other plant-based crumbles for different flavors.
Q2: Can I make this scramble without jalapeños?
A2: Absolutely! Omit the jalapeños or replace with bell peppers for a milder version.
Q3: How do I store leftovers?
A3: Store the scramble separately in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Q4: Can I freeze the scramble?
A4: Yes, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Q5: What’s the best way to reheat the scramble?
A5: Reheat gently in a skillet over medium heat or microwave in short bursts, stirring in between.
Q6: Can I double the recipe?
A6: Definitely! It scales well for bigger breakfasts or meal prep.
Thanks for stopping by and letting me share this tasty gem! These Tofu Scramble Breakfast Sandwiches bring a flavorful punch to any morning and are so fun to make. I hope you enjoy every delicious bite as much as I do. Happy cooking!
Tofu Scramble Breakfast Sandwiches
Ingredients
- 1 block firm tofu drained & pressed
- 2 tablespoons avocado oil separated
- 3 ounces soyrizo crumbled
- ½ yellow onion diced
- 1 jalapeño diced
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons shredded vegan Mexican cheese Trader Joe’s recommended
- ¼ cup unsweetened non-dairy milk
- 2 green onions chopped
- 2 avocados sliced
- 4 bagels toasted
Instructions
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Add diced onion and jalapeño, sauté until softened, about 3 minutes.
- Add crumbled soyrizo and cook for 3-4 minutes until browned and fragrant. Remove from skillet and set aside.
- In the same skillet, heat remaining tablespoon of avocado oil. Crumble tofu into skillet and cook for 5 minutes, stirring occasionally.
- Add turmeric, garlic powder, chili powder, salt, and pepper to tofu, stirring to coat evenly.
- Return soyrizo mixture to the skillet with tofu. Stir in non-dairy milk and shredded vegan cheese until cheese melts and mixture is creamy.
- Remove from heat and stir in chopped green onions.
- Assemble sandwiches by layering tofu scramble mixture and sliced avocado onto toasted bagels. Serve immediately.
