This easy vegan Tofu Scramble Breakfast Sandwich is the perfect savoury breakfast or brunch idea. It's a quick recipe that's healthy and full of flavor. You'll love it 💚
Place the tofu between two folded kitchen towels and use your flat hand to squeeze out as much liquid as possible for about 10 seconds (without crushing the tofu).
Crumble the tofu into small pieces and set aside.
Heat the olive oil in a large non-stick pan and add the diced onion. Stir for a couple of minutes until it turns translucent.
Next, add the tofu to the pan and fry over medium heat for about 5 minutes. Stir from time to time to avoid burning.
When the tofu starts to color, season with turmeric, garlic & Kala Namak and let the tofu sizzle for another 2 minutes.
Now add the tomato cubes and turn off the stove. Let the pan still stand on the heat.
While the tofu is frying, you can prepare the bread rolls. Cut them in half and spread one tablespoon of hummus to both sides.
Put one lettuce leaf on each of the lower buns and place 3-4 pepper rings on each of the upper buns.
When the tofu crumble is ready, sprinkle the chopped parsley over it and stir one last time. Now you dish out the tofu crumble generously on the two lower bun halves. Carefully put the bread roll tops on top and your breakfast sandwiches are ready to be devoured. Enjoy!
*Kala Namak¹ is an Indian smoked salt whose sulphurous aroma reminds of egg dishes. That is why it's often used in vegan cooking to mimic the taste of boiled eggs.
**Just take your favorite hummus or try my recipe for Garlicky Kidney Cinnamon Hummus.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚