Sourdough Breakfast Sandwich with Veggies and Cream Cheese
This delicious sourdough breakfast sandwich comes together in 15 minutes for a nourishing, balanced, and filling breakfast. For mornings when you are in a hurry, you can even take these bagel sandwiches on the go. We’ve also included our homemade, dairy-free, vegan cream cheese recipe in this blog.
- Prep Time: 10 Minutes
- Cook Time: 2 Minutes
- Total Time: 12 minutes
- Yield: 1 Sandwich
- Category: Breakfast & Brunch
- Method: Sandwich
- Cuisine: American
- Diet: Vegan
Ingredients
Bagel Sandwiches
- 1 Bagel, Sliced
- 1 Tomato, Sliced
- 1 Cucumber Sliced
- 1/2 Cup Sprouts
- 1/4 Avocado, Sliced
Vegan Cream Cheese
- 1/2 14-oz Pack Extra Firm Sprouted Tofu, Drained
- 1/2 Cup Raw Cashews, soaked for 30 minutes in hot water
- 1/4 Cup Unsweet, Non-Dairy Milk
- 1/4 Cup Lemon Juice
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Maple Syrup
- 2 Teaspoons Nutritional Yeast
- 2 Tablespoons Olive Oil
Instructions
- Combine the vegan cream cheese ingredients in a blender or food processor and blend until smooth. You can store the cream cheese in the refrigerator for 14 days.
- Slice the bagel and toast to your liking.
- Smear cream cheese on both bagel slices.
- Assmble the sandwich. Using one bagel slice, layer sliced tomato, sliced cucumber, avocado and sprouts. Top with the second bagel slice and enjoy!
Notes
- If your tofu package indicates a need to cook before consuption: Blanch the tofu in a pot of boiling water for 2 minutes, then drain and use in the recipe as normal.
