Vegan Biscuit Breakfast Sandwiches with Smoky Tempeh Strips, Tofu and Kale


These vegan biscuit breakfast sandwiches are really something else, every bit as tasty and satisfying as the ones we grew up with but these contain no class 1 carcinogens! If only that were the norm. Compared to the standard bacon, egg and cheese biscuits, these have more protein, 4 times the amount of fiber and omega 3s, over twice as much iron and magnesium, 50% more calcium, half of the saturated fat and, of course, 0mg of cholesterol compared to 337mg. 

The biscuits themselves are about 20% tapioca flour, making them not only full of resistant starch/prebiotics, but you’re also able to get away with using a lot less butter (50% less than standard biscuit recipes) while still getting the same flakey, crispy texture since tapioca flour retains moisture a lot better than wheat flour. These vegan biscuit breakfast sandwiches also have close to 2 of your 3 serving of beans for the day, beans being the most important dietary indicator of elderly survival. I see more studies all the time concluding the link between poor gut health and age-related cognitive decline, and I think absolutely the best thing people can do for themselves, and for the people who will have to take care of them when they’re old, is to work and focus on their gut health sooner than later. Develop good habits now, your taste buds and cravings will follow. 


Vegan Biscuit Breakfast Sandwiches with Smoky Tempeh, Tofu and Kale

makes 4


4 vegan biscuits (recipe below)

4 tofu patties (recipe below)

8 strips smokey tempeh (recipe below)

1 bunch of kale, de-stemed and cooked with a pinch of salt and no oil (use a lid on your skillet)

Let the biscuits cool slightly then cut in half, then on each biscuit add one of the egg patty triangles, top with 2 slices of the smokey tempeh and a bit of the kale.

Health(ier) Vegan Biscuits

(makes 5-6 biscuits)


1.5 cups all purpose flour

1/2 cup tapioca flour

1/4 cup of frozen vegan butter (57 grams). I use cultured cashew butter

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 cup+ plain non-dairy milk of choice

Preheat to 450 degrees

In a food processor, add all the dry ingredients and pulse until well distributed. Cut the frozen butter into thin slices, add to the food processor and pulse until each piece of butter is well coated in flour (~20 pulses). Slowly pour in the non-dairy milk and pulse until the dough forms a ball. Lightly flour your countertop, roll out the biscuit dough to about an inch thick, and use a mason jar or cup to cut out your biscuits. Bake for 15 minutes.

Tofu Patties

1 block firm tofu

1/2 tsp turmeric

1/2 tsp mustard

2 tbsp nutritional yeast

1/2 tsp kosher salt

1-2 tbsp non-dairy milk of choice

Preheat to 450

Press the tofu for ~20 minutes. Cut one inch off the end to make your block smaller (store in the fridge in water for later use), then cut the remainder in half horizontally so you’re left with two thin squares then place on a parchment paper lined baking sheet. In a small bowl, combine all the spices and non-dairy milk until it’s a slightly thick paste, then brush it over your tofu squares, top and bottom. Bake for 20 minutes, flipping half way. Once out of the oven, carefully cut your squares in half diagonally to better fit on your biscuit sandwiches.

Smokey Tempeh Strips

1 8oz block of tempeh (I usually go with Light Life’s flax tempeh)

1/4 cup low sodium soy sauce

1 tsp smoked paprika

1/4 cup apple cider vinegar

1 tsp liquid smoke

1 tbsp maple or sugar

~1/2 tsp black pepper

Cut the tempeh block in half horizontally, then into ~1 inch wide strips. You want them to be about as long as your tofu patties so they fit on the biscuit together well. In a wide tupperware, combine the rest of the ingredients, then submerge the tempeh. Let sit ~20 minutes. Heat a non-stick skillet over medium heat, add the tempeh and pour the remaining marinade over, being sure to coat every piece. Cook 3-5 minutes, then flip and cook 3-5 minutes more.


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