'Bacon', 'Egg', & Veg Breakfast Sandwich

Rise and shine! Start the day with this vegan 'bacon', 'egg' and veggie sandwich recipe! Marinated white Daikon radish for the crispy 'bacon', easy and quick 'eggy' tofu, and of course topped with avocado, lettuce and tomato to make this a hearty and filling breakfast choice. Vegan comfort food for a joyous morning!

Vegan I Gluten Free

Serves: 2

Time: 30 minutes + marinating time

Daikon Radish 'Bacon':

3 tbsp. Tamari sauce

2 tbsp. olive oil

1/2 tbsp. maple syrup / honey

1 clove garlic, minced

1/2 tsp. paprika

1/4 tsp. chili powder

1 daikon white radish, peeled into ribbons

Vegan Mayo:

Meat of 1 coconut

1/2 cup avocado oil

1/4 cup nut milk

1 tsp. vinegar

1 tsp. maple syrup / honey

Salt and pepper, to taste

'Eggy' Tofu Scramble:

10 ounces tofu, mashed

1/2 tsp. black salt

1/2 tsp turmeric

Salt and pepper to taste

1 tbsp. olive oil

4 slices bread (gluten-free alternatives)


1 tomato, sliced

1 avocado, sliced

Salt and pepper to taste

Preheat the oven to 350F and line a baking sheet with a silicone mat or parchment paper, set aside.

In a small mixing bowl combine all 'bacon' marinade ingredients and stir well to combine. Use a vegetable peeler to cut the white radish into long, thin ribbons. Transfer the strips into the marinade and gently stir to evenly coat. Let rest 30+ minutes.

When the radish is finished marinating, lay the strips in a single layer onto the prepared baking sheet. Bake for ~20-25 minutes, until crispy. Rotate the pan half way through for even cooking. When the 'bacon' is done cooking, set the pan aside to cool.

Prepare the vegan mayo by combining all ingredients into a blender (or use a stick-blender if you have!). Mix on medium-high speed until thick and creamy. Taste and adjust seasoning as needed. Set aside (or place in the fridge to thicken more).

In a small mixing bowl mash the tofu using the back of a fork. Add the spices and stir to evenly coat. Add the olive oil to a skillet and heat over medium-high heat. Once hot, add the tofu mixture and sauté for 4-6 minutes, until just beginning to brown. When heated through, remove from the heat and set aside.

Toast the bread and prepare the vegetables for the sandwich.

Assemble the breakfast sandwich by layering lettuce, tomato, avocado, 'eggy' tofu, daikon 'bacon', and vegan mayo between the two slices of bread.

Enjoy warm! Best served fresh (or day of making).

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