Vegan Philly Cheese Steak Breakfast Sandwiches

Breakfast sandwiches are the BEST sandwiches, don’t you agree?

These vegan Philly cheese steak breakfast sandwiches are hands down, the best breakfast sandwiches I have ever had. I would like to note that I am a bit of a breakfast sandwich connoisseur, so I think I can call myself an authority on the matter. Easy tofu steak slices, cheesy chickpea omelettes and caramelized onions, all between a toasty bagel. This is it. The best breakfast sandwich of all time.

Thin slices of tofu are marinated and then baked. While the tofu bakes, you just whip up some caramelized onions and a perfect fluffy chickpea omelette filled with vegan cheese. You can also saute some green bell peppers to add to this, if you like bell pepper with your Philly cheese steak. I am just not a huge fan of bell pepper, so I didn’t add them to mine. 

One bite of tofu steak, caramelized onions, and cheesy chickpea omelette on a toasty bagel and you will understand what love is. Then you will want to make these vegan Philly cheese steak breakfast sandwiches every morning(afternoon or evening) for the rest of your life.

For a quick breakfast, I like to prep and marinate my tofu overnight. Then it is ready when I wake up and that makes the rest of the recipe super quick. Also, marinating the tofu overnight, is not a bad idea. The longer you marinate the tofu, the more steak like flavor it will have!

This tofu steak is smoky, hearty and rich. Plus the perfect texture. These caramelized onions are sweet and they almost melt in your mouth. These cheesy chickpea omelettes are fluffy, melty and oh so yummy! On an everything bagel?! Holy crap, yo!

Vegan Philly Cheese Steak Breakfast Sandwiches

Print Recipe

Tofu steak, caramelized onions and a cheesy chickpea omelette, all on a toasty bagel. This is the best breakfast sandwich of all time. 

Course Breakfast

Servings 4

Author Lauren Hartmann

Ingredients

Tofu "Steak"

• 1/2 Block Extra firm tofu
• 1/3 C. Soy sauce
• 1/4 C. Water
• 1/4 C. Olive oil
• 2 Tbsp. Liquid smoke
• 1 Tbsp. Agave syrup
• Juice of 1 Lemon
• 1 tsp. Garlic powder
• 1/4 tsp. Black pepper

Caramelized Onions

• 1 Sweet onion, sliced thin
• 2 tsp. Olive oil
• 1 Tbsp. Agave syrup

Cheesy Omelette

• 1 C. Chickpea(garbanzo bean) flour
• 1/2 tsp. Baking powder
• 1 Tbsp. Flax meal
• 2 Tbsp. Nutritional yeast
• 1 C. Water
• 1 tsp. Turmeric
• 1 tsp. Garlic powder
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 2 tsp. Olive oil
• 1/2 C. Vegan cheese shreds, I used Follow your heart

For the Sandwiches

• 4 Bagels, I used everything bagels

Instructions

• First, press the tofu. Either using a tofu press, or by placing the tofu on to paper towels and then placing more paper towels on top. Then something heavy on top of that, like a cast iron pan. Press the tofu for at least 15 minutes, but the longer the better. 
• Once the tofu has drained a lot of the liquid, marinate it. In a large container, whisk together the soy sauce, water, olive oil, liquid smoke, agave, lemon juice, garlic and pepper. 
• Now, slice the tofu really thin, as thin as you can slice it without is falling apart. Then place the sliced tofu into the marinade.Making sure the tofu is submerged in marinade. Marinate for at least 2 hours. I like to do this step overnight, then it is ready in the morning to make breakfast. The longer you marinate it the better. 
• When you are ready to make your sandwiches, start by making the caramelized onions. Heat  the olive oil for the caramelized onions in a non stick skillet on medium high. 
• Then add the thinly sliced onions. Saute for 3-5 minutes until they start to brown. Reducing heat as needed. Then add the agave syrup and continue to saute until the onions are nice and caramel colored. Another 3-5 minutes. Remove from heat and set aside. 
• Now preheat the oven to 400 degrees. Place the marinated tofu on to a sheet pan, then bake for 15-20 minutes, flipping half way through cooking, until the tofu is nice and brown and firm. 
• While the tofu "steak" is baking, make the cheesy omelette. In a large mixing bowl, whisk together the chickpea flour, baking soda, flax, nutritional yeast. Then whisk in the water until fully combined. Then add in the turmeric, garlic powder, and salt and pepper. Combine. 
• Now, using the same non stick skillet you used for the onions, heat the olive oil on medium high. Then add about 1/4 of the chickpea omelette mixture to the skillet, spreading around evenly in the pan. Cook, reducing heat as needed until one side is cooked through and little bubbles start to form on top. 
• Then sprinkle 1/4 of the cheese on to the omelette, then fold over in half. And cook for a few more minutes until the whole omelette is cooked through. Repeat with the remaining omelette mixture. Until you have four cheesy omelettes. 
• Once all the omelettes and the tofu "steak" slices are done. Make the sandwiches. Toast the bagels, then add some caramelized onions on the bottom, then an omelette, then more onions, then a few pieces of tofu steak. Repeat until all the sandwiches are done. Serve immediately. 

Cook ModePrevent your screen from going dark

Notes

Most bagels are vegan, but just check the packaging to be safe.