[gtranslate]

Smokey tofu bacon’, ChickP egg’, hash potato – vegan breakfast sandwich on Bagel or English muffin

  • Updated: December 07, 2022
  • 0.0
Share:
vegan breakfast sandwich with smokey tofu bacon, hash, chickpea eggs
Print Recipe

It’s saucy, it’s smokey, it’s downright delicious…It’sThe BadAss Vegan ALL-DAY Breakfast Sandwich! We’re not claiming this is healthy, it’s def on more of the wicked side so please feel free to recreate it the way you like at home we know it is doable! Being authentic, this is reminiscent of some of the more indulgent brunch type items we may have had in the past and what people are looking for as a treat. If you’re just now making the switch from eating animal products or looking to prepare something for people on the fence and want to wow TF out of them this is def one option!

Make it for the whole gang on a slow Sunday morning, or late at night after the gym, we call it ALL-DAY for a reason!

Layers of thick maple-glazed tofu belly, soft chickpea egg, a whole home-made hash brown, leafy greens and drool-worthy lashings of Sriracha mayo. Assemble between a bagel for an English muffin for the full effect! Just don’t forget the napkins.

Ingredients

LOW & SLOW Thick Slab Tofu Belly:
  • 1 block tofu, sliced 4 thick slices
  • 1⁄4 cup tamari (gluten free - low sodium)
  • 3 TBS olive oil
  • 2 TBS maple syrup
  • 1 tsp granulated onion or garlic
  • 1⁄2 tsp smoked paprika
  • Black pepper to taste
Chickpea Egg salad:
  • 1 can chickpeas, drained
  • 3 TBS fresh chopped parsley
  • 2 TBS Vegan mayo
  • ½ tsp turmeric
  • ½ tsp black salt
  • Salt, kosher to taste
  • Black pepper, to taste
Hash Brown
  • 1 Maris Piper, grated
  • 1 TBS Oil
  • 1 TBS rice flour (or corn flour or potato flour)
  • Black pepper
  • Salt to taste

Instructions

LOW & SLOW Thick Slab Tofu Belly:

  1. Preheat oven to 180c: In a bowl or jar, whisk or shake together the tamari, maple syrup, granulated onion, paprika, salt, and pepper
  2. Place in a small baking dish and pour the marinade over them to cover evenly. Marinade over night for best result.
  3. Then cover with parchment and Roast for 30 – 45 minutes @180c, remove from oven and let cool. Reheat by pan searing in hot skillet before serving.

Chickpea Egg salad:

  1. In a large bowl add drained chickpeas and mash with potato masher.
  2. Add in remaining ingredients and gently fold and stir all together.
  3. Form into 4 small round patties – warm slightly in the oven or microwave.

Hash Brown

  1. Add all ingredients to a bowl and mix together.
  2. Heat skillet on med-high heat, form in small patties and cook on both sides until golden brown and crispy.
  3. Bake in 200c for 10-15 minutes to finish

Assemble:

  1. Toast bagel or English muffin
  2. Sriracha mayo dressing (optional)
  3. Leafy greens for color (optional)
  4. Assemble sandwich
  5. Have Napkins
  6. Eat!
Print

vegan breakfast sandwich smokey tofu bacon  vegan breakfast sandwich with smokey tofu bacon, hash, chickpea eggs

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

Did you make this recipe?

Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.

Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!

Other delicious recipes:

Where To Buy

recipes

news

events

contact

Our Mission

Buy On Amazon

Stay In Touch With Us!

Sign up today, join the Mushroom Mafia, and get both Volumes of Mushroom Manifesto for free!

© 2024 Wicked Foods - All Rights Reserved

Web Design by Kodēak

Privacy Policy

Search our Recipes