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Super Green Breakfast Sandwiches

with Tofu Scramble & Pesto Mayo

breakfast

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SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
400
FAT
23g
CARBOHYDRATES
33g
PROTEIN
20g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® Organic Extra Firm Tofu
  2. ½ tsp ground turmeric
  3. 6 oz broccoli florets
  4. 1 green bell pepper
  5. 4 whole wheat English muffins
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  7. ¼ cup vegan basil pesto
  8. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

INSTRUCTIONS

1
Prepare the scramble

Drain the tofu, pat dry, and crumble. Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the crumbled tofu, turmeric, ¼ tsp salt, and a pinch of pepper. Cook until the tofu is dry and “scrambled,” 5 to 6 minutes.

2
Add the vegetables

Chop the broccoli florets into bite-size pieces. Dice the green bell pepper. Add the chopped broccoli and diced green bell pepper to the skillet and cook 2 to 3 minutes.

3
Make the sandwiches

Toast the English muffins. Spread the Vegenaise and basil pesto on one side of each muffin, add the tofu scramble, and top with remaining muffin halves.