This post was sponsored by Little Northern Bakehouse.
This week my husband took his famous Tofu Scramble to the next level with spinach and onion and the gluten-free goodness of Little Northern Bakehouse bread, a crispy baked hashbrown patty, and a melted slice of vegan cheese. If the kiddos and hubby are taking requests for Mother's Day, check out this breakfast-in-bed option that is just the right amount of comfort food and health food combining the savory and the umami and made with plenty of love!
The bread is the star of this sandwich because Little Northern Bakehouse is a company that is dedicated to making healthier, gluten-free breads that have the taste and texture we love but none of the gluten. Their products are sourced from gluten-free, non-GMO and whole-food ingredients, and feature delicious seeds and grains for added nutrition.
Many of the breads are also 100% vegan and are clearly marked with the Certified Vegan "V" symbol!
The bread also makes really fantastic breakfast sandwich, it holds together nicely, is springly and fluffy, and can be toasted as well. and it is even better when when someone makes it for you and you don't even have to get out of bed.
Here is how my husband makes his famous Tofu Scramble...
This is the recipe he adapted over time. We used to like scramble eggs and egg sandwiches before we were vegan and now he makes it out of tofu instead. The whole family prefers tofu scramble by far, now. This time, he makes it with spinach and onion and it is so good!
It works really great on it's own or in a sandwich.
They put it together on The Little Northern Bakehouse Seeds & Grains bread, toasted, with a slice of melted vegan cheese, and a baked hashbrown patty with a little salt, pepper, and ketchup, a side of fresh fruit, and a dash of cute! The bread contains healthy and nutritious sunflower seeds, whole millet, brown rice, flax seeds, chia seeds, pumpkin seeds.
Even the cat wants a bite!!!
Little Northern Bakehouse products can be found in the freezer section of the grocery store in most natural foods retailers.
Check out Little Northern Bakehouse for more information about their delicious gluten-free vegan bread!
Tofu Spinach Scramble Breakfast Sandwich - Vegan and Gluten-free
Yield: 4
prep time: cook time: 20 Mtotal time: 20 M
Tofu spinach scramble with a crispy hashbrown patty, vegan cheese, on gluten free bread.
ingredients:
For the Tofu Spinach Scramble
- 1 block firm tofu
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon of kala namak or black salt
- 1 large handful fresh spinach
- 1/4 cup chopped onion
- Salt and pepper to taste
For the Sandwich
- 1 gluten-free vegan hashbrown patty baked according to package instructions
- 4 slices gluten-free vegan cheese
- 8 slices of Little Northern Bakehouse bread
- Ketchup (optional) to taste
instructions:
How to cook Tofu Spinach Scramble Breakfast Sandwich - Vegan and Gluten-free
- Place hashbrown patties in the oven and cook according to package instructions.
- Heat medium cast-iron or non-stick skillet to medium heat. Place entire block of tofu in skillet and use a fork to gently crumble it into large chunks. Cook for 10-15 minutes or until the liquid is cooked off.
- Stir tofu carefully and add the seasonings. Add the big handful of spinach stirring gently so as not to break up the chunks too much until the spinach is completely cooked. Salt and pepper to taste.
- Toast two slices of bread in the toaster oven (or oven). Add a piece of vegan cheese to one of the pieces of toast after a minute or so to melt it.
- For each sandwich, put large spoonful of the tofu scramble and the hashbrown patty on a slice of toast. Add optional ketchup and any additional salt and pepper to taste. Close the sandwich with the second slice of bread and enjoy!
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