Sourdough Breakfast Sandwich with Veggies and Cream Cheese

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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.


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 


  1. 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. 
  2. Slice the bagel and toast to your liking.
  3. Smear cream cheese on both bagel slices.
  4. Assmble the sandwich.  Using one bagel slice, layer sliced tomato, sliced cucumber, avocado and sprouts. Top with the second bagel slice and enjoy! 


  • 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.