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Vegan Eggless Scramble Sandwich

Vegan or not, this eggless morning meal is well worth the effort of waking up before noon. Dietary restrictions need not keep you from indulging in a hearty breakfast, and those of us okay with cracking an egg or two, will be impressed by how superior this dish is to the real thing.

A brilliant blend of spices and fresh avocado is sure to brighten your summer morning ran or shine. A perfect plated meal or on-the-go sandwich for the busiest celebrating season of all!


1 pound extra firm tofu, drained and crumbled

2 teaspoons ground cumin

1/4 teaspoon turmeric

3 tablespoons water

1/4 cup nutritional yeast

2 tablespoons olive oilv

2 garlic cloves, minced

1 avocado, pitted and thickly sliced

Tempeh bacon (optional)

3 Kaiser rolls, cut into half crosswise (optional)

Hot sauce, to taste

Salt and pepper, to taste


In a small bowl, whisk together spices and water until well combined; set aside. In the bottom of a heavy pan sauté garlic in olive oil until fragrant. Add crumbled tofu and cook for 10 minutes, stirring constantly and thoroughly. When stirring be sure to get under the tofu and not to let it stick to the bottom of the pan—a metal spatula or wooden spoon should do the trick.

Cook until lightly browned on one side then add spice mixture and stir well to combine.

Remove scramble from heat and divvy amongst the three Kaiser rolls. Layer scramble with tempeh bacon and avocado slices, and top with hot sauce. Serve it warm, but unlike scrambled eggs, this dish makes even better leftovers!



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