Go Back
+ servings
Print Recipe
5 from 3 votes

Vegan Philly Cheese Steak Breakfast Sandwiches

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


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


  • 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. 


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