Don't Mess with Breakfast Sandwich
Updated: Jan 30
This Texas Inspired Breakfast Sandwich is loaded with Taters, Tofu Scramble, Sausage and Queso, piled high on Texas Toast, and best of all it's VEGAN!
This is less a recipe and more of a demo on using some of my Tofu Scramble and Queso, and of course, I will always promote Texas Toast when given the opportunity.
Like Texas, this sandwich is BIG and HEARTY. And since it's vegan, you'll feel full, but not AWFUL after eating it. So it's perfect if you need to go a few hours without feeling hungry. Before a hike would be a good idea, in fact I might go for a run as soon as I finish this blog post!
Ideally you have a double burner griddle since there's a lot to cook and you want to time everything to be done at the same time. If not, no worries! Either use a couple pans, or just do things in shifts.
For the potatoes, I used Hash Crowns which are basically Tater Tots but in a flattened disc shape. You can use any potatoes you like of course. FYI, it takes 9 hash crowns to cover a piece of Texas Toast. The Sausage Patty is just my standard plant-based sausage, but flattened real thin to match the size of the Texas Toast. Other than that I used my tofu scramble and I did a slight variation on my cheese sauce (Queso), you can use more or less plant milk to make it thicker or thinner and you can dial the chipotles in adobo to the spice level you prefer. For the Queso you have to use some chopped chipotles in adobo, otherwise it's just cheese sauce! Don't Mess with Breakfast!
Makes 1 sandwich
Two slices Texas Toast
At least 9 Hash Crowns (or potatoes of choice)
3 oz medium firm tofu (pressed)
1 - 2 Tbsp plant milk
1 tsp nutritional yeast
1/8 tsp garlic salt
1/8 tsp turmeric
Dash of smoked paprika
Black pepper to taste
Black salt to taste (optional)
3 - 4 ounces plant-based meat (Beyond Meat, Lightlife, etc)
1/4 tsp each of ground sage, smoked paprika, garlic powder
1/2 Tbsp of maple syrup
Salt and pepper to taste
1 Tbsp vegan butter
1 Tbsp flour
1/3 - 1/2 cup plant milk
3 oz vegan cheese shreds
1 Tbsp nutritional yeast
1/4 tsp garlic salt
1/4 tsp turmeric
1/4 tsp smoked paprika
1 - 2 Tbsp chipotle in adobo sauce
Press your tofu if you haven't already.
Preheat your oven and cook hash crowns according to package instructions (continue to step 3 and cook everything else while the hash crowns are cooking in the oven).
Combine all ingredients for the sausage patty in a bowl.
Using some parchment paper, flatten the patty so it's as big as the Texas Toast. Set aside.
Crumble your tofu into a bowl. Add all the seasoning except the milk and except black salt if using. Then using the back of a fork, crumble the tofu finer while mixing in the seasoning. Set aside.
Now, let’s make the Cheese Sauce. Melt butter in a pan over medium heat.
Add flour and whisk, then add plant milk and whisk to combine.
Add vegan cheese and stir until melted.
Add all the seasonings and adjust to your taste.
Set aside cheese and keep warm, covered, on low, stirring occasionally.
If you have a double burner griddle you can cook the Texas Toast, sausage and tofu scramble at the same time. Otherwise do it in batches.
In some oil or vegan butter, grill your Texas Toast until browned in a bit of oil or vegan butter. Set aside.
Let’s make the sausage patty. Add a little oil to a pan over medium heat.
Once oil is hot, add the sausage patty and cook for 3 - 4 minutes.
After you flip the sausage, add the tofu scramble to the pan. Add the plant milk to the tofu scramble and combine. Add milk until you get desired consistency.
Once sausage is cooked on both sides, and tofu scramble has been cooked for about 3-4 minutes, remove from heat and assemble sandwich as follows from bottom to top: hash crowns, sausage patty, tofu scramble, then drizzle generously with the queso!