Vegan Egg and Avocado Breakfast Sandwich
A heart healthy vegan version of everyone's favorite breakfast sandwich that'll have your taste buds fooled.
Servings: 3 people
Calories: 412kcal
Ingredients
Vegan Egg Patty
- 1 block extra firm tofu
- 2 tbsp chickpea flour
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp black salt (kala namak)
- 1/4 tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Sandwich
- 6 slices whole grain bread toasted
- 1 1/2 avocados mashed
- nutritional yeast to taste
- hot sauce to taste
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut tofu into slabs (see video).
- Mix dry ingredients in a bowl.
- Dredge the tofu slabs in the seasoning mix and place on a parchment lined sheet pan.
- Bake in the oven for 20 minutes.
- Toast the bread. Spread the mashed avocado on 1 side of each slice of toast. Season with salt, pepper, nutritional yeast, and hot sauce. Place 2 slabs of tofu on top of a dressed piece of toast and place the other slice on top. Cut in half and serve immediately.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 41g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 734mg | Potassium: 960mg | Fiber: 12g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 4mg