Vegan Tofu Scramble Breakfast Sandwiches

Name: Vegan Tofu Scramble Breakfast Sandwiches
Total time: 40
Yield: 5
Ingredients: 2 tablespoons vegetable oil; 1 (12 ounce) package firm tofu, drained; ¾ cup canned fire-roasted tomatoes, drained; 1 medium red bell pepper, diced; ½ medium yellow onion, diced; 2 cloves garlic, minced; 1 ½ tablespoons nutritional yeast; 1 ½ tablespoons soy sauce; ½ teaspoon red pepper flakes; ½ teaspoon paprika; ¼ teaspoon ground turmeric; 1 pinch salt to taste; 1 tablespoon vegan mayonnaise, or to taste; 5 sandwich buns, split; 1 cup fresh spinach; 1 avocado, sliced

Recipe by Leslie Lopez from allrecipes.com

Breakfast,Lunch 40 Mins.

Ingredients

5 servings

•

2 tablespoons vegetable oil
•

1 (12 ounce) package firm tofu, drained
•

¾ cup canned fire-roasted tomatoes, drained
•

1 medium red bell pepper, diced
•

½ medium yellow onion, diced
•

2 cloves garlic, minced
•

1 ½ tablespoons nutritional yeast
•

1 ½ tablespoons soy sauce

•

½ teaspoon red pepper flakes
•

½ teaspoon paprika
•

¼ teaspoon ground turmeric
•

1 pinch salt to taste
•

1 tablespoon vegan mayonnaise, or to taste
•

5 sandwich buns, split
•

1 cup fresh spinach
•

1 avocado, sliced

Instructions

Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.