You’re guaranteed to leave these protein-rich breakfast sandwiches with a satisfied stomach and a smile on your face! Take pleasure in just a few dashes of your preferred hot sauce!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 5 sandwiches |
Ingredients
- 2 tablespoons vegetable oil
- 1 (12 ounce) package firm tofu, drained
- ¾ cup canned fire-roasted tomatoes, drained
- 1 medium red bell pepper, diced
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ tablespoons nutritional yeast
- 1 ½ tablespoons soy sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 pinch salt to taste
- 1 tablespoon vegan mayonnaise, or to taste
- 5 sandwich buns, split
- 1 cup fresh spinach
- 1 avocado, sliced
Instructions
- Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
- Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.
- Serve on English muffins if preferred.