Basil & Cilantro Chimichurri Breakfast Sandwiches | à la laren

Basil & Cilantro Chimichurri Breakfast Sandwiches

 Basil & Cilantro Chimichurri Breakfast Sandwiches | à la laren

Basil & Cilantro Chimichurri Breakfast Sandwiches | à la laren

Basil & Cilantro Chimichurri Breakfast Sandwiches | à la laren

I’ve been thinking about creating a vegan breakfast sandwich for a while now. My first and only experience with a vegan breakfast sandwich has been at a local restaurant in Fort Collins. Their sandwich is a bit more traditional in that it has seitan bacon, tofu, tomato, vegan cheese and onion. It’s delicious!

Funny thing is, I absolutely loathe legit egg breakfast sandwiches, whether they are from a fast food joint or a more refined restaurant.  I don’t believe I’ve ever actually eaten one. The smell of them alone physically repulses me and makes me gag. Guys, I really hate them. I’m getting all worked up just thinking about it. Ew, I can’t.

BUT, vegan breakfast sandwiches are a completely different story. The same goes for mayonnaise and hot dogs/bratwursts: I am disgusted by the real thing, but I love the vegan version. Clearly, I am a pretentious princess 🙂

My original idea for this sandwich involved a green harissa or shakshuka sauce made with tomatillos, peppers and chard. It did not turn out as I would have liked, so I tried to think of other saucey flavor bombs I could add. I’m so happy with how the chimichurri sauce fits with this sandwich, and I’ve already made the sauce again to pair with everything in sight (suggestions for what to use it on in the notes). One last thing, this recipe is surprisingly easy and quick, particularly if you have made the sauce beforehand, so don’t rule it out for a week day to-go breakfast.

Basil & Cilantro Chimichurri Breakfast Sandwiches | à la laren

Basil & Cilantro Chimichurri Breakfast Sandwiches

Print this recipe here!
– The sauce is amazing. Double it and use it on breakfast scrambles, pasta, fries, a baked potato, in a wrap, as a topping for soups or salads … Seriously you could put this on anything and you’d be psyched.
– Speaking of potatoes, these sandwiches would be amazing with some roasted potatoes on the side. You must douse them in the chimichurri sauce!
– I must note that the english muffins I used were Trader Joe’s brand and have a slightly different texture than your average english muffin. If you can find them, I highly recommend, but the average english muffin will do just fine.

Chimichurri Sauce
1 tablespoon red wine vinegar
1 cup basil
½ cup cilantro
1 clove garlic
Pinch of crushed red pepper
2 tablespoons olive oil
¼ teaspoon salt

Tofu Rounds
1 block firm tofu
2 tablespoons avocado oil or other high-heat oil
½ teaspoon turmeric
½ teaspoon cumin
¼ chili powder
3 tablespoons water

3 english muffins
1 tomato, thick slices
Red onion, thinly sliced
Avocado slices

To make the chimichurri, combine all ingredients in a food processor and run until everything is evenly chopped. You may have to stop the processor and scrape down the sides a few times. Set this aside or keep in the fridge until you are ready to use.

To make the tofu “egg” patties, cut a block of tofu into three separate ¼” thick squares. Taking a circular cookie cutter or the rim of a glass, cut those squares into rounds that will fit nicely on your english muffins. Keep the remaining scraps in a tupperware and cover with water. Then, using a tea towel, gently press some of the moisture out of your three tofu rounds.

Heat the oil in a non-stick skillet to a medium-high heat. Once heated, add the tofu rounds to the pan and saute for about 3 minutes, flip, and saute for another 3 minutes. We are looking for some light browning here, being careful not to have your tofu stick to the pan. Use more oil if necessary.

Meanwhile combine the turmeric, cumin, chili powder and salt in a small dish, whisking out any clumps. Add the 3 tablespoons of water to your spice mixture and whisk to combine. Once your tofu is lightly browned on both sides, pour the spicey water (ha) over the rounds, distributing evenly. Let the rounds continue to saute and brown over medium heat until the water has evaporated.

At this point, you should spray your english muffins with a little oil and toast them in a toaster oven or toaster. Also prep your sandwich ingredients, cutting the tomatoes, slicing the avocado, etc.

Once your muffins are toasted, place a round on the bottom bun and top with a generous amount of the chimichurri, a tomato slice, some onion, avocado slices and the top bun. Repeat with the remaining two. Proceed to brunch heaven.


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