Middle Eastern Vegan Bacon, Egg, and Cheese Roll

A light and fresh twist on the classic breakfast sandwich, featuring smoky marinated tofu, fluffy chickpea scramble, and tangy tahini dressing served on a warm roll.

⏱️ 15 minutes Prep Time
🍳 10 minutes Cook Time
🍽️ 2 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

350Calories
25gProtein
15gFat

Ingredients

For 2 servings

  • 1 block firm tofu, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 teaspoon turmeric powder
  • Salt and pepper to taste
  • 2 whole wheat rolls
  • 2 tablespoons tahini
  • Juice of 1/2 lemon
  • Fresh parsley for garnish

Instructions

Follow these steps for perfect results

  1. In a bowl, marinate tofu slices with soy sauce and smoked paprika for 10 minutes.
  2. While the tofu is marinating, mix chickpea flour, water, turmeric, salt, and pepper in a small bowl until smooth.
  3. Heat a non-stick skillet over medium heat and add olive oil. Cook marinated tofu for about 4 minutes on each side until golden and crispy. Remove and set aside.
  4. In the same skillet, pour the chickpea mixture and cook for about 5 minutes, stirring occasionally, until it resembles scrambled eggs.
  5. Toast the whole wheat rolls until warm.
  6. In a small bowl, mix tahini and lemon juice to create a dressing.
  7. Assemble the roll: Spread tahini dressing on the bottom half, add chickpea scramble, layer with crispy tofu, and garnish with fresh parsley.
  8. Top with the other half of the roll and enjoy!

Health Benefits

Nutritional advantages of this recipe

  • Calories: 350
  • Protein: 25g
  • Fat: 15g