It’s national croissant day (but these are vegan!). I originally developed this recipe for Abbot’s Butcher with their delicious chorizo and am now sharing with you! It’s layered with eggy tofu, smoky “Chorizo,” creamy avocado, and crisp greens between two flaky croissant halves and such a delicious sandwich or breakfast, brunch or anytime.
The eggy tofu layer is so tasty on its own but when added to a croissant with chorizo and toppings, it elevates it to another level. It’s pretty simple to make and with store bought croissants or even vegan brioche bread, this comes together quickly.
I used store bought vegan ranch as a topping but plain vegan mayo would work or any of your favorite condiments. I hope you enjoy this recipe and please remember to rate and review!
Vegan Croissant Chorizo Breakfast Sandwich
2
servings10
minutes30
minutesA delicious croissant-wich made with eggy tofu and layered with vegan chorizo!
Ingredients
- Tofu Egg
1 14-16 oz package silken tofu, drained
1/2 cup plain unsweetened vegan milk
3 tablespoons nutritional yeast flakes
2 tablespoons cornstarch
3 tablespoons tahini paste
1/4 teaspoon ground turmeric (for color, optional
1/4 teaspoon ground black pepper
1 teaspoon Kala Namak black salt (gives it an eggy taste) or sea salt
1 tablespoon vegan butter or oil
1/2 cup firm tofu, drained and crumbled
1 medium red or yellow onion, chopped medium dice
1 red or yellow pepper, chopped medium dice
Fresh chopped herbs (basil, dill, optional)
1 1 package Abbot’s Butcher vegan chorizo (or other brand of vegan sausage)
- Sandwich Builders
2 vegan croissants or vegan brioche or bread
vegan ranch dressing or your favorite sandwich topping
greens or lettuce
sliced avocado
Directions
- Preheat oven to 400°. In a food processor or blender mix the silken tofu, vegan milk, nutritional yeast, cornstarch, tahini, turmeric and salt & pepper and blend until completely smooth.
- Heat the oil or butter in a medium sized fry pan and add the onion and pepper and sauté for a few minutes. Add the crumbled tofu and cook for a few more minutes on medium heat. Mix in the blended tofu mixture and bake directly in the fry pan or a cooking oil sprayed rectangular baking dish and bake for 25-30 minutes.
- Cook the chorizo according to the package instructions. Cut the croissants in half. Assemble the sandwich by placing a wedge of the frittata on the bottom add the chorizo and then top with vegan ranch dressing and avocado, arugula or lettuce and any other toppings you desire.
Notes
- If you can’t find vegan chorizo, use your favorite vegan sausage.
- If you can’t find vegan croissants, use any other bread you’d like.
- Kala Namak salt is available at some markets but also in my Amazon store (link below) in my favorite foods list.
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