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Tofu Scramble Breakfast Sandwich

40 Mins


4 Martin’s Sandwich Rolls

28 oz Firm Tofu

2 Tablespoon Nutritional Yeast

1 Teaspoon Turmeric

1 1/2 Teaspoon Chili Powder

1 1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

1/2 Teaspoon Cumin

1/4 Teaspoon Cayenne

2 Tablespoon Olive Oil

¼ Cup Sriracha Mayo

1 Tomato, sliced

2 Avocados, sliced

Butter Lettuce Leaves

Serves: 4


Step 1

Wrap tofu in a towel or paper towel and cover with heavy pan or dish to press out moisture for 30 minutes.

Step 2

In a large bowl, whisk together yeast, turmeric, chili powder, salt, garlic powder, cumin, and cayenne. Then, crumble tofu into ¼-inch chunks into the bowl. Stir well to coat.

Step 3

In a pan over medium heat, heat olive oil and add tofu mixture, stirring frequently until warmed and ready to serve.

Step 4

Meanwhile, spread the inside of each slider roll with sriracha mayonnaise. Then, add a layer of lettuce, scrambled tofu, tomato, and avocado. Add top bun and enjoy.

Learn how to make this recipe in this step-by-step tutorial:


Recipe adapted from