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10-Minute Weekday Breakfast Sandwich

Because all the ingredients take 10-minutes or less to go from refrigerator to incredible drool-worthy breakfast sammy, I'd say there's no better time to indulge in such a breakfast than on a weekday morning. Ditch the cold cereal and granola bar for a day or two and replace it with this melty goodness! Bet you'll have a muuuuuch better day!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Sandwich


  • 2 Gluten-free vegan waffles I used Nature's Path Organics brand, in the buckwheat wildberry flavor. Any would do the trick.
  • 1 Tomato
  • 2 Slices Vegan cheese I used Follow Your Heart brand (my personal favorite and the most affordable option at our store)
  • Extra firm organic tofu
  • Vegan bacon Sweet Earth brand "benevolent bacon" is great for this recipe because it most closely resembles bacon and is perfect for folding onto a sandwich, in my opinion.
  • 1 Tsp Turmeric
  • 1 Pinch Black pepper
  • 1/4 Cup Nutritional yeast
  • 1 Tsp Himalayan salt
  • 1 Tbsp Oil I used vegetable, if I had a choice I'd have used avocado or olive for sure!


  • Heat oil in a cast iron skillet.
  • Cook the bacon in skillet until heated through, or follow cooking instructions on package. (Most vegan bacon is ready to eat- just needs heated) Transfer to a plate when finished.
  • Drain the water from the tofu. Set it on it's longest side and take about 1/3 of the width slice from the block.
  • Add tofu to the skillet and cook on each side for a couple minutes over medium heat, then add salt, pepper, nutritional yeast, and turmeric and cook for another minute on each side.
  • Prepare the frozen waffles according to package instructions. Top each waffle with a slice of cheese and melt cheese to waffle either by putting on skillet with a lid over the top or broiling a few seconds in the oven.
  • Wash and slice a tomato and assemble sandwich by adding tomato, bacon, and tofu to cheesy waffles.
Keyword breakfast, morning, vegan bacon, vegan cheese, vegan egg