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Greek Tofu Breakfast Sandwiches (Vegan)

  • Author: Allison
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan


In these vegan Greek tofu breakfast sandwiches, English muffins are topped with lemon herb baked tofu, olives, tomato, and cashew tzatziki sauce for a fabulous plant-powered meal that you can enjoy for breakfast, lunch, or dinner!




  • 1 block (454 grams) firm or extra-firm tofu
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tamari
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp nutritional yeast
  • 1 tbsp arrowroot starch
  • 1 tsp dried oregano
  • 1 tsp dried basil


  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 3/4 tsp fine sea salt
  • 1 tsp maple syrup or cane sugar
  • 1/4 tsp chili flakes
  • 1 medium red onion, thinly sliced


  • 1 cup raw cashews, soaked and drained (see note)
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice (from 1 good-sized lemon)
  • 1 large garlic clove
  • 3/4 tsp fine sea salt
  • Freshly ground black pepper
  • 1/2 an English cucumber, grated, liquid squeezed out
  • 2 tbsp fresh mint or dill, finely chopped


  • 48 English muffins (depending on how many sandwiches you want to make)
  • Sliced tomato
  • Lettuce or mixed greens
  • Sliced pitted kalamata olives
  • Hummus (store-bought or homemade)


  1. Marinate the tofu: Slice the tofu into 8 rectangles. (See photo for reference.) Place in a rectangular baking dish. In a small bowl, whisk together the olive oil, tamari, arrowroot, lemon juice, nutritional yeast, oregano, and basil. Pour over the tofu, making sure that each slice is coated in marinade. Set aside for 30 minutes to marinate.
  2. Bake the tofu: Preheat the oven to 400 degrees F. Transfer the marinated tofu slices to a baking sheet lined with parchment paper. Reserve remaining marinade to drizzle over the tofu towards the end of baking. Bake the tofu “steaks” for 30-35 minutes. In the final five minutes, carefully drizzle a little bit of the marinade on each piece of tofu. (This is done at the end so that it doesn’t burn.) The tofu is ready when it’s totally browned and crispy-looking all over, but not burnt.
  3. Make the pickled onions: Combine the water, apple cider vinegar, salt, maple syrup, and chili flakes in a small saucepan and bring to a boil. Place the sliced red onion in a glass jar. Pour the hot liquid into the jar, cover, and set aside for 30 minutes. During this time, the liquid quick pickles the onion, softening it and mellowing its sharp flavour!
  4. Make the tzatziki: While the tofu is in the oven, make the cashew tzatziki. Combine the soaked cashews, lemon juice, garlic, salt, pepper, and water in a blender. Blend until super smooth and creamy. It should have the consistency of Greek yogurt! Transfer into a bowl and mix in the grated cucumber.
  5. Assemble the sandwiches: Spread some hummus on the bottom half of an English muffin. Top with a tofu steak, a generous spoonful of tzatziki, some pickled onions, sliced olives, a slice of tomato, and lettuce or mixed greens. Top with the second half of the English muffin and enjoy immediately!


  • Soak the cashews in boiling water for 45 minutes before making the tzatziki. Then drain and proceed with the recipe.
  • The tofu recipe makes a batch of 8 steaks, so you’ll have enough for everyone to have seconds if they want. This is one of those sandwiches where I have a hard time stopping at one! 🙂 It’s also a delicious snack on its own.
  • Leftover tzatziki can be stored in the fridge for several days. It’s delicious on all sorts of dishes- bowls, wraps, pitas, etc.
  • Category: Breakfast, Lunch, Dinner
  • Cuisine: Mediterranean

Keywords: vegan tofu breakfast sandwiches