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Vegan Portobello Breakfast Sandwich

A delicious, healthy, alternative to egg and cheese breakfast sandwiches
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Sandwich, Portobello Bacon, Tofu Egg, Vegan Breakfast Sandwich
Servings: 2 people

Ingredients

Portobello Bacon

  • 3 tbsp olive oil
  • 3 tbsp maple syrup
  • 3 tbsp soy sauce
  • 3 tbsp apple cider vinegar
  • 3 tsp miso paste
  • 2 tsp black pepper
  • 2 portobello mushrooms

Tofu Egg

  • 8 oz firm tofu
  • 2 tbsp nutritional yeast
  • 1 tbsp turmeric
  • 1 tbsp salt preferable black lava salt

Assembly

  • 2 english muffins
  • 2 slices vegan cheese
  • vegan mayo or spread of your choice

Instructions

Portobello Bacon

  • Slice portobello bacon into thin, long strips.
  • Mix together remaining ingredients and marinate mushroom for at least 2 hours or longer.
  • Place on metal drying rack on top of baking sheet and bake for approximately 30 minutes or until crispy.

Tofu Egg

  • Slice an 8oz piece of tofu square into two halves. Using a round cookie cutter or cup, make two 'egg pucks'.
  • Fill a pan with about half an inch of water. Add nutritional yeast, turmeric, and salt to the water and let simmer. Add the egg pucks and cook for approximately 15-20 minutes, turning once halfway. Place vegan cheese on top of egg pucks to allow to melt just prior to assembly.

Assembly

  • Toast english muffins.
  • Spread vegan mayo, vegan butter, or your favourite spread on your english muffins.
  • Place cheesy, tofu egg and portobello bacon between the english muffin and enjoy!