Vegan Tofu Scramble Breakfast Sandwiches Recipe

Tofu: A versatile plant-based protein that takes on the flavors of the spices you add.

Olive oil: Used for cooking the tofu, adding a rich and smooth texture.

Turmeric: Adds a warm, earthy flavor and a vibrant yellow color to the scramble.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the tofu scramble.

Whole grain bread: Toasted slices serve as the base and top of the sandwich, adding fiber and nutrients.

Fresh spinach: Adds a fresh, leafy green element to the sandwich.

Salt: Enhances the overall flavor of the tofu scramble.

Black pepper: Adds a hint of spice and depth to the dish.

When preparing the tofu for the scramble, ensure you drain it thoroughly to remove excess moisture. This will help achieve a better texture and prevent the scramble from becoming too watery. You can use a tofu press or simply wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

• tofu - Substitute with chickpea flour scramble: Chickpea flour can be used to create a similar texture and protein content, making it a great alternative for those who prefer not to use soy products.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar cooking medium and adds a subtle flavor that complements the other ingredients.

• turmeric - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar color and an added depth of flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a stronger and more natural onion flavor, enhancing the overall taste of the dish.

• whole grain bread - Substitute with gluten-free bread: For those with gluten sensitivities, gluten-free bread offers a similar texture and can be toasted just like whole grain bread.

• fresh spinach - Substitute with kale: Kale is a hearty green that provides a similar nutritional profile and can be used fresh or lightly sautéed.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the scramble.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different, more subtle taste.

• Allow the tofu scramble to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Store the tofu scramble separately from the bread and spinach to maintain freshness and texture. Place the tofu scramble in an airtight container.
• For short-term storage, keep the tofu scramble in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave before assembling the sandwich.
• If you plan to freeze the tofu scramble, portion it into individual servings and place them in freezer-safe containers or resealable plastic bags. Label with the date.
• To freeze the bread, place the slices in a resealable plastic bag or wrap them tightly in aluminum foil. Store in the freezer for up to 3 months.
• When ready to eat, thaw the tofu scramble and bread in the refrigerator overnight. Reheat the tofu scramble as mentioned above and toast the bread before assembling the sandwich.
• Keep fresh spinach in the refrigerator in a plastic bag or container with a paper towel to absorb moisture. Use within a week for optimal freshness.
• Assemble the sandwich just before serving to ensure the bread remains crisp and the spinach stays fresh.

• Preheat your oven to 350°F (175°C). Wrap the sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the sandwiches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, reheat the sandwiches in a skillet. Heat a small amount of olive oil over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the sandwiches in the air fryer basket and heat for 3-5 minutes, or until warmed through and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sandwiches on the rack and heat for 5-7 minutes, or until warmed through.

• Skillet: A flat-bottomed pan used for cooking the tofu scramble over medium heat.

• Spatula: A tool used to stir and mix the tofu scramble while cooking.

• Toaster: An appliance used to toast the whole grain bread slices.

• Knife: Used to cut and prepare any additional ingredients if needed.

• Cutting board: A surface used for cutting and preparing ingredients.

• Measuring spoons: Used to measure the turmeric, garlic powder, and onion powder accurately.

• Plate: Used to assemble and serve the sandwiches.

• Serving spoon: Used to scoop the tofu scramble onto the bread slices.

Prepare ingredients in advance: Drain and crumble the tofu the night before and store it in the fridge.

Use pre-washed spinach: Save time by using pre-washed spinach instead of washing and drying it yourself.

Toast bread simultaneously: Toast the whole grain bread while cooking the tofu scramble to save a few minutes.

Measure spices ahead: Pre-measure the turmeric, garlic powder, and onion powder and store them in a small container.