Vegan Breakfast Sandwich with Savory Tempeh

A flavorful, plant-based twist on the classic breakfast sandwich! With savory tempeh, tofu “egg”, fresh veggies, and topped with a creamy chipotle aioli spread, these sandwiches are hearty and delicious! Packed with a crazy amount of clean protein and tons of veggies, this is a perfect way to start off the day!

Tips for success

• Don’t be afraid to get your fingers messy! The easiest way I like to coat the tofu with first the mustard and then the spices are my with fingers, and same with the sriracha on the tempeh. Why not?
• Make sure to cover pan with a lid when cooking tempeh. This isn’t optional, as the liquid will evaporate immediately, before the tempeh has a chance to fully soften and absorb flavors from the soy sauce.
• Not a fan of spice? Omit it all! I love spice in just about everything I cook but this breakfast sandwich is just as tasty without it. A spread of plain vegan mayo and dijon mustard instead of chipotle aioli is just as fabulous.

What is tempeh?

Originating from Indonesia, tempeh is made from fermented soybeans which are partially cooked and then processed and formed into a firm, dense “cake”. Not to be confused with the sweet-treat type of cake, this is more like a savory patty.

Tempeh is loaded with healthy plant protein; a small 3 oz serving of tempeh has 15 grams of protein, an easy way to help fill your protein quota for the day. (Not that it’s very difficult, though, just about everyone in developed countries are getting way too much protein.)

Tempeh is rich in probiotics as well as prebiotics, which is beneficial to gut health. Gut bacteria may not seem like a big deal, but having a healthy gut microbiota is crucial for both a healthy body and mind! Unhealthy or unbalanced gut bacteria can lead to all sorts of ailments that you wouldn’t think would be linked to the gut: inflammation, depression, anxiety, acne, obesity, diabetes, Alzheimer’s, dementia, and even autism can be linked back to an unhealthy gut microbiota.

What bread works best?

Toasted sourdough or ciabatta are my favorites! Quality bread matters here and a subpar bread will bring the quality of the entire sandwich down. Fresh is best, and I always check my local bakery.

Vegan Breakfast Sandwich with Savory Tempeh

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5 from 1 review

• Author: The Wandering Veggie
• Total Time: 30 minutes
• Yield: 2 Sandwiches 1x
• Diet: Vegan

Print Recipe

Description

A flavorful, plant-based twist on the classic breakfast sandwich! With savory tempeh, tofu “egg”, fresh veggies, and topped with a creamy chipotle aioli, these sandwiches are hearty and delicious!

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Ingredients

Units USM Scale 1x2x3x

Tofu “Egg”

• 8 oz extra firm tofu, cut in half long-ways for two large squares
• 1 tsp olive oil
• 1/2 tsp dijon mustard
• 2 tsp nutritional yeast
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• dash of turmeric
• Few twists of salt + pepper

Tempeh

• 4 oz tempeh, cut into two large squares
• 1 Tbsp soy sauce or tamari
• 1/4–1/2 tsp sriracha (or other hot sauce. Omit for no spice)
• 1/4 cup water

For Serving

• 4 slices of sourdough bread or 2 ciabatta rolls
• lettuce or arugula
• tomato
• onion
• avocado
• chipotle aioli: vegan mayo + drizzle sriracha + few drops lime juice (optional)

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Instructions

1. Cut 8 oz of tofu in half long-ways to make two large squares (most packages are 16 oz so you only need half of that) and carefully wrap in a clean kitchen towel to blot out moisture.
   
2. In a small bowl, combine 2 tsp nutritional yeast, ¼ tsp garlic powder, 1/8 tsp onion powder, dash of turmeric, and a few twists of salt + pepper.
3. Drizzle 1 tsp olive oil in large skillet. Place tofu squares in skillet and use your fingers to lightly coat tofu with ½ tsp dijon mustard, then sprinkle spices over tofu.
4. Cook tofu on medium heat until lightly browned, flipping halfway through. 
   
5. In a medium-sized skillet, place the two halves of tempeh along with ¼ cup water, 1 Tbsp soy sauce, then drizzle with sriracha ¼-½ tsp sriracha. Cover with lid and cook on medium heat until golden brown and water is gone, flipping halfway through.
   
6. Meanwhile, prep all the sandwich toppings. For chipotle aioli, in a small bowl combine vegan mayo, drizzle of sriracha, and a few drops of lime juice.
7. When everything has finished cooking, lightly toast bread. Build sandwiches with tofu “egg”, tempeh, lettuce or arugula, tomato, onion, avocado, and finish with a spread of chipotle aioli (or just plain vegan mayo and dijon mustard). Enjoy!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: stovetop
• Cuisine: American

Did you enjoy these breakfast sandwiches? I’d love to hear! Leave a comment below! 🙂

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425030/