Hash Brown Waffle Breakfast Sandwich

Why I love it

The vegan breakfast of your dreams: the hash brown waffle breakfast sandwich! Looking for a savory breakfast recipe? This one is perfect. Every element is to die for. The tofu is sweet and salty, the hash browns are crunchy and savory, the avocado, tomato, and spinach are fresh, and the cheese brings it all together. I could go on and on especially about the tofu, it’s the perfect vegan substitute for eggs. This is perfect for when you wake up starved or when you just want good food. This is better than restaurant-quality. It’s easy to say that this breakfast sandwich is waffly good!

Ingredients

Hash Brown Waffles:

•3 medium-sized potatoes

•1 tbsp melted coconut oil

•1 tsp parsley flakes

•1 tsp onion powder

•Salt and pepper to taste

Tofu:

•One block extra firm tofu

•1 tsp black salt

•2 tsps maple syrup

•1 tsp turmeric 

•1 tbsp nutritional yeast

•Salt and pepper to taste

Other:

•Cherry tomatoes

•Avocado

•Spinach

•Vegan mozzarella

Replacements

You can substitute sweet potatoes for regular potatoes in this recipe.

Recipe

1. Press your block of tofu for 20 minutes. Preheat your waffle iron.

2. Shred your potatoes in a food processor. Add to a bowl and drain out the excess water. Then stir in the coconut oil, parsley flakes, onion powder, salt, and pepper.

3. Spray your waffle iron. Add enough of the hash browns to the waffle iron so that it doesn’t overflow it. Close and cook for about 5 to 8 minutes.

4. While you’re making those in batches, cut your tofu into five slabs.

5. Add oil to a pan on the stove and add in your tofu. Then mix in your black salt, maple syrup, turmeric, nutritional yeast, salt, and pepper. The tofu should be sticky and coated in spices.

6. When the waffles are almost done, add some mozzarella cheese into the iron so that it melts. Assemble your sandwich with the hash brown waffle, tofu, spinach, avocado, tomato, and other hash brown. Enjoy!!