Ultimate Vegan Breakfast Sandwich w/ Maple Smoky "Sausage" Patties, Plantain Tostones, and Tofu Scramble

Ultimate Vegan Breakfast Sandwich w/ Maple Smoky "Sausage" Patties, Plantain Tostones, and Tofu Scramble

Difficulty: 4/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 45 minutes
Servings: 4 sandwiches

The Challenge: Sausage Breakfast Sandwich

Vegans miss out on breakfast sandwiches in the real world...sadly. So, let's change that. I wanted to make an ultimate vegan sandwich that included sausage patties, an egg scramble, some guacamole, and a delicious bread...but then I wanted gluten-free, vegan, and healthy more. So, that was the challenge.

For bread - welcome in plantains. I love using plantains for tostones (pan fried and smashed). They are thick, delicious, and match many dietary restrictions. It is super easy to make and adds a delicious element. MM MMM MMMM.

For sausage - why not blend tempeh, onions, spices, maple syrup, some liquid smoke, and pan fry? We did. The sage, thyme, and maple syrup give its flavor a profile similar while the tempeh and onion give it the perfect texture. Check off the patties. DAMN.

nutritional bfast sandwich.png

Eggs - tofu scrambled with poblanos, onions, and spices. Nuff said. YUM. 

Guac - quick version with jalapeno, avocado, and cilantro. Easy peasy. HELL YES.

This recipe is a little bit more intense with a few things going on at the same time, but it is well worth it. My taste tester noted the sausage was INCREDIBLE. It satisfies those Sunday morning brunch blues and is the ULTIMATE VEGAN BREAKFAST SANDWICH. 

Let's get into it because my mouth is salivating right about NOW.


Maple Smoky Sausage Patties

  • 8 oz tempeh, diced
  • 1/2 medium yellow onion, diced
  • 1 tbl chia seeds + 3 tbl water
  • 1 tsp liquid smoke
  • 1 tbl maple syrup (dates if sugar free)
  • 1 tsp Old Bay
  • 2 tsp sage, ground
  • 2 tsp thyme, dried (not ground)
  • 1/2 tsp salt
  • 2 tbl cornstarch (or gluten-free flour)
  • spray-on olive oil (or 1 tbl olive oil)

Plantain Tostones

  • 4 plantains, ripe, cut in half across middle
  • 2 tbl olive oil, divided

Scrambled Tofu

  • 12 oz firm tofu, roughly chopped
  • 1/2 medium yellow onion, diced
  • 1/2 medium pablano pepper, diced
  • 1 tbl olive oil
  • 1 tsp Old Bay
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp chipotle chili powder

Quick Guac

  • 2 medium soft avocados
  • 1 medium jalapeno, deseeded + diced
  • handful of cilantro, roughly chopped
  • 1 lime, juiced

Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Castiron Pan . Large Frying Pan . Small Bowl . Food Processor . Parchment Paper . Small Cup . Fork + Spoon 


Before You Cook:

  • Mix chia seeds with water, set aside
  • Chop and wash fresh ingredients
 1. While waiting for the chia egg to form, put oil, onions, and peppers into large frying pan. Saute for 8 minutes until starting to brown over medium heat.

1. While waiting for the chia egg to form, put oil, onions, and peppers into large frying pan. Saute for 8 minutes until starting to brown over medium heat.

 2. While onions cook, add all the sausage ingredients (sans oil) into food processor or blenders. Blend for 10 seconds until well mixed like a ground beef consistency.

2. While onions cook, add all the sausage ingredients (sans oil) into food processor or blenders. Blend for 10 seconds until well mixed like a ground beef consistency.

 3. Add tofu, spices, and all remaining tofu ingredients into pan. Continue to saute on medium-low heat for another 5-7 minutes until tofu has browned and cooked.

3. Add tofu, spices, and all remaining tofu ingredients into pan. Continue to saute on medium-low heat for another 5-7 minutes until tofu has browned and cooked.

 4. Form 8-9 balls with the sausage mixture. They should feel wet but form easily. If too wet, add more cornstarch. If too dry, add a bit of water. I like to set mine on parchment paper. Set aside until tofu is done. 

4. Form 8-9 balls with the sausage mixture. They should feel wet but form easily. If too wet, add more cornstarch. If too dry, add a bit of water. I like to set mine on parchment paper. Set aside until tofu is done. 

 5. I started my plantains next. Put 1 tbl of olive oil in castiron pan and char plantains on each side for about 3 minutes. 

5. I started my plantains next. Put 1 tbl of olive oil in castiron pan and char plantains on each side for about 3 minutes. 

 6.  Tofu should be done. Set aside and spray on oil onto pan and put over medium heat. We will soon add sausage. While the pan is heating up, let's finish plantains. Take your browned plantains and smash them down with a small glass. Its okay if they break apart. I like to use a spatula and smash them while they lay on their side to get a thinner, long patty as you see above. The one on the right is the cup method. Either way works!

6.  Tofu should be done. Set aside and spray on oil onto pan and put over medium heat. We will soon add sausage. While the pan is heating up, let's finish plantains. Take your browned plantains and smash them down with a small glass. Its okay if they break apart. I like to use a spatula and smash them while they lay on their side to get a thinner, long patty as you see above. The one on the right is the cup method. Either way works!

 7. Add patties to the large pan. I fit all 8-9 on the pan. Brown on each side for 3 minutes.

7. Add patties to the large pan. I fit all 8-9 on the pan. Brown on each side for 3 minutes.

 8. While the patties are browning, I quickly make my guac. mix together the ingredients in a small bowl with a fork + spoon.

8. While the patties are browning, I quickly make my guac. mix together the ingredients in a small bowl with a fork + spoon.

 9. At this point, we are done. I form mine with plantain base, heap of tofu scramble, patties, guac, sriracha, and plantain! Enjoy!

9. At this point, we are done. I form mine with plantain base, heap of tofu scramble, patties, guac, sriracha, and plantain! Enjoy!

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