Uploaded March 2026 | Updated September 2026, 2 weeks ago
Forty years in professional kitchens. Not one chef ever showed me this. I had to figure it out myself. So let's dive in.
Easy Plant Based breakfast sandwich recipe for beginners. How to make tofu taste like eggs — technique explained. Vegan egg sandwich — English muffin, hashbrowns, dairy free cheese on gluten free muffins. Better than any fast food breakfast sandwich and made in your own kitchen
dereksarno.com
The Tofu Egg Sandwich
Makes 6 sandwiches — perfect for the week
Ingredients
2 blocks firm tofu
1 tsp turmeric
Generous amount of salt — for the poaching water
6 English muffins
6 store-bought hashbrown patties
Plant-based cheddar style cheese slices
Plant-based butter — for griddling
Neutral high-heat oil — vegetable, canola or sunflower
For the Sauce — choose one or make both
Mayo version: 4 to 5 tablespoons plant-based vegan mayonnaise plus 4 to 6 tablespoons Eggspired seasoning blend
Yogurt version: 4 to 5 tablespoons plain unsweetened cashew or plant-based yogurt plus 4 to 6 tablespoons Eggspired seasoning blend
Eggspired seasoning blend recipe below
Serve with Sriracha or hot sauce — optional
Method
Open and drain both blocks of tofu — no pressing needed
Slice into puck shapes roughly the size of an English muffin —
Bring water to a boil with the turmeric and a generous amount of salt
Pour hot water over the tofu slices to submerge
Leave to sit until the tofu turns a golden eggy yellow
Remove and lay on paper towels — pat dry gently.
Coat each tofu slice on both sides with the sauce
Mayo version — sear in a hot lightly oiled pan until golden and slightly crusted on each side
Yogurt version — roast at 375 convection or 400 bake for about 15 minutes until you see color
While those cook — griddle English muffins
Cook hashbrowns in the oven alongside the tofu
Add a slice of plant-based cheese
Build your sandwich
Worth knowing
Make the full batch even if cooking for one — these reheat beautifully all week
Zero cholesterol, less saturated fat, more calcium and more iron than eggs — cooked exactly the same way
Kala namak in the Eggspired blend is the secret — it gives that natural sulfur note that makes this taste like the real thing
* REHEAT: Once wrapped in foil heat in oven at 350-375 for 15 minutes and boom, done. If you use parchment you can microwave for a minute or two - but will come out soggier.
EGG-SPIRED SEASONING = Eggy flavored.
Nutritional yeast 2 cups
Onion 1 TBS
Garlic 1 TBS
Black salt, kala malak 1 TBS
Turmeric 1 TBS
Black pepper 1 TBS
Smoked paprika 1 tsp
Corn starch 1 tsp
- Blend altogether and store with spices for use
youtu.be/Re_E2lCzk8M?si=61kuD2jvxAxcAiQd
youtu.be/C9UgnDSx5So?si=_guyULgcuFKfoYpw
youtu.be/oCAIA_NiXxg?si=7zpoXo8SNNfeqw8b
Forty years in professional kitchens. Not one chef ever showed me this. I had to figure it out myself. So let's dive in.
Easy Plant Based breakfast sandwich recipe for beginners. How to make tofu taste like eggs — technique explained. Vegan egg sandwich — English muffin, hashbrowns, dairy free cheese on gluten free muffins. Better than any fast food breakfast sandwich and made in your own kitchen
dereksarno.com
The Tofu Egg Sandwich
Makes 6 sandwiches — perfect for the week
Ingredients
2 blocks firm tofu
1 tsp turmeric
Generous amount of salt — for the poaching water
6 English muffins
6 store-bought hashbrown patties
Plant-based cheddar style cheese slices
Plant-based butter — for griddling
Neutral high-heat oil — vegetable, canola or sunflower
For the Sauce — choose one or make both
Mayo version: 4 to 5 tablespoons plant-based vegan mayonnaise plus 4 to 6 tablespoons Eggspired seasoning blend
Yogurt version: 4 to 5 tablespoons plain unsweetened cashew or plant-based yogurt plus 4 to 6 tablespoons Eggspired seasoning blend
Eggspired seasoning blend recipe below
Serve with Sriracha or hot sauce — optional
Method
Open and drain both blocks of tofu — no pressing needed
Slice into puck shapes roughly the size of an English muffin —
Bring water to a boil with the turmeric and a generous amount of salt
Pour hot water over the tofu slices to submerge
Leave to sit until the tofu turns a golden eggy yellow
Remove and lay on paper towels — pat dry gently.
Coat each tofu slice on both sides with the sauce
Mayo version — sear in a hot lightly oiled pan until golden and slightly crusted on each side
Yogurt version — roast at 375 convection or 400 bake for about 15 minutes until you see color
While those cook — griddle English muffins
Cook hashbrowns in the oven alongside the tofu
Add a slice of plant-based cheese
Build your sandwich
Worth knowing
Make the full batch even if cooking for one — these reheat beautifully all week
Zero cholesterol, less saturated fat, more calcium and more iron than eggs — cooked exactly the same way
Kala namak in the Eggspired blend is the secret — it gives that natural sulfur note that makes this taste like the real thing
* REHEAT: Once wrapped in foil heat in oven at 350-375 for 15 minutes and boom, done. If you use parchment you can microwave for a minute or two - but will come out soggier.
EGG-SPIRED SEASONING = Eggy flavored.
Nutritional yeast 2 cups
Onion 1 TBS
Garlic 1 TBS
Black salt, kala malak 1 TBS
Turmeric 1 TBS
Black pepper 1 TBS
Smoked paprika 1 tsp
Corn starch 1 tsp
- Blend altogether and store with spices for use
youtu.be/Re_E2lCzk8M?si=61kuD2jvxAxcAiQd
youtu.be/C9UgnDSx5So?si=_guyULgcuFKfoYpw
youtu.be/oCAIA_NiXxg?si=7zpoXo8SNNfeqw8b
