Food & Drink Magazine

Breakfast Makeover: The Eggless “Egg” + Cheese Sandwich

By Lilveggiepatch @Lilveggiepatch

My senior year of high school, I somehow got away with taking the least number of credits of anyone else in the school. (To my credit, I’d contracted mono, and wasn’t up for a full workload.) Anyway, I had a lot of free periods.

I usually went to school early anyway to spend time with my friends, and one of our favorite morning activities was to sit in the school cafeteria with our “egg-and-cheeses.” These were big, greasy scrambled egg sandwiches served on a kaiser roll with a tasteless-yet-delectable slice of good old fashioned American cheese.

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The first few bites were perfectly delicious; the soft, pillowy bites went down like a dream. Mere minutes after eating, however, our stomachs would rebel in knots and twists; a nearby deli called this same sandwich- garnished with bacon- “the belly bomber.” We’d vow not to eat the egg-and-cheese again. That is, until the next day.   

Once, on a road trip, the only place to stop for breakfast was McDonald’s, so I ordered the ubiquitous Egg McMuffin. It’s perfectly circular egg loaf gave me even worse stomach pains than my high school’s fare, yet so many of us pick this sandwich up from the drive-thru every morning.

It’s time this favorite breakfast had a makeover.

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Let me introduce you to my new best breakfast friend: the eggless “egg” and cheese. I know what you’re thinking: how can an egg sandwich not have any eggs? I promise that the inside of this sandwich is so fluffy, you’ll fool even your most die-hard egg-eaters. And it’s so easy to make, it’ll be almost as fast as stopping at the drive through on the way to work.


Serves 2


  • 1/3 block silken tofu (about 5 oz)
  • 1/4 t ground turmeric
  • 1/4 t white or apple cider vinegar
  • 1 t nutritional yeast
  • salt + pepper to taste
  • 2 English muffins
  • 1/4 c. cheddar-flavored Daiya non-dairy cheese

In a small bowl, combine tofu, turmeric, vinegar, nutritional yeast, salt and pepper in a bowl. Mash with a fork.

Heat a small skillet to medium-high and lightly oil. Meanwhile, toast your English muffins.

Pour tofu mixture into the skillet and stir with a spatula until heated through. Divide mixture between two halves of the English muffin mixture and top with cheese. Enjoy with a happy belly.

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What favorite breakfast item would you like to give a makeover?

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