Vegan Egg Breakfast Sandwich
An easy healthy vegan breakfast sandwich with a soft gluten free bun and scrambled tofu!
- 250 Grams Extra Firm Tofu
- 1 Vegan Unbun
- 1/4 Tomato Sliced
- 1/4 Cup Baby Spinach
- 1/4 Tsp Kala Namak Salt Or regular salt
- 1/4 Tsp Turmeric
Heat a non-stick pan or oiled pan over medium heat.
Add half a block of tofu and break it up gently with a fork.
Add your 1/4 tsp of Kala Namak Salt and 1/4 tsp of Turmeric and mix. Cook for 8-10 minutes, stirring regularly.
While the tofu scramble cooks, toast your Vegan Unbun, slice your tomato and wash your spinach.
Assemble your Vegan Egg Breakfast sandwich by placing spinach on one half of the Unbun, adding your scrambled tofu, then your tomato and placing the other half of the Unbun on top. Add hot sauce or ketchup as desired and enjoy.
Serving: 1g | Calories: 450kcal | Carbohydrates: 18g | Protein: 31g | Fat: 30g