Breakfast Bap Recipe
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Weekend Breakfast Bap Recipe from The Tiny Vegan Kitchen

I’m calling this a weekend breakfast bap recipe because it’s a rare occasion when I’ll have time to prepare something like this for breakfast during the week, however I did keep an extra one in the fridge for my lunch today and it’s all I can think about right now. It’s so handy to make an extra portion to give you a tasty Monday lunch.

All of the elements of this giant sandwich come together perfectly for a real treat. The scrambled tofu with
the crispy fried shrooms topped off with some vegan mayo, oh I wish every day was the weekend.

Serves 4


250g of firm tofu
1 clove of garlic minced or grated
3 to 4 pinches of ras al hanout (optional but gives great flavour)
A pinch of turmeric, just enough to colour the tofu
250 oyster mushrooms
Tamari (just a splash)
4 multi seed baps
Salt to taste
Oil for cooking
1 avocado
Large beef tomato
Green leaves
Red onion
Follow Your Heart veganaise


1. To scramble the tofu place it in between two plates and place something heavy on the top plate. This will help drain out the excess liquid from the tofu. I never cook tofu without this process.
2. Pace a wok or large pan over a high heat, add a little oil and crumble in the tofu.
3. Add in the ras al hanout and toss to mix, sprinkle in a little turmeric just to give the tofu a yellowish colour. Reduce the heat and add the garlic and continue to toss to mix well and cook through. Add some salt to taste.
4. Place another pan over high heat and add a little oil, mushrooms can soak up a lot of oil so it’s a good idea to try to lightly coat them so that you don’t have to keep adding oil.
5. Cook on each side for about 3 minutes or until they are dark and crispy, add a splash of tamari for seasoning.
6. Lightly toast the baps over an open flame if you have a gas hob, I swear by this method. If not you can use the grill.
7. To build the bap I like to start with placing the bap on a piece of parchment paper or some foil, add a generous helping of veganaise on both the top and bottom bap half.
8. I’ll then start layering up with some red onion, a thick slice of beef tomato, tofu scramble and then the oyster mushrooms.
9. I’ll top it all off with some creamy avocado and leafy greens. It’s not easy to pile all off these ingredients onto the baps so having parchment paper of foil helps to wrap it up and makes eating it so much easier and well, less sloppy.
10. Share and enjoy!


Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bio Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen
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