You’ll be pleasantly surprised with this hearty, healthy and delicious “vegan egg sandwich” (without eggs) that tastes better than the real thing, and is also better for you. Then add the homemade coconut bacon that tastes like real bacon when you season it correctly. You might call this a super-delicious “fake” bacon and egg breakfast sandwich, but we prefer calling it a Vegan Scramble Breakfast Sandwich because it deserves to stand on its own as a perfect breakfast treat!
Here are the ingredients you’ll need for 4 servings of this delicious and filling breakfast sandwich made up of a savory Tofu Scramble, Coconut Bacon and Vegan Mozzarella in an English Muffin.
Of course, you don’t have to use the bun/English muffin at all; you can just serve it as an awesome scramble!
for the Coconut Bacon:
1½ tsp. Liquid Smoke
2 tsp. Liquid Aminos or Soy Sauce
1 tsp. Maple Syrup
1 tsp. Water
¼ tsp. Smoked Paprika
Pinch of Onion Powder
Pinch of Black Pepper
¾ C. Coconut Flakes
for the Tofu Scramble:
½ tsp. Coconut Oil
½ C. White Onion, Diced
2 Cloves Garlic, Minced
½ C. Bell Pepper, Seeded and Diced
1 C. Packed Kale, Rib-less and chopped
1-14 oz. Block Extra-Firm Tofu, Pressed for 10-15 mins.
1½ T. Nutritional Yeast
¼ tsp. Salt
⅛ tsp. Black Pepper
A pinch of Dulse Seaweed Flakes
½ C. Avocado, Diced
Optional: ¼ tsp. Turmeric for Color
for finishing the Sandwich:
Vegan Mozzarella (or your preferred vegan cheese flavor)
4 Vegan English Muffins (I used Ezekiel Brand), Sliced in half if not pre-cut
Continue on to the next page for the detailed preparation steps …
try soon