Shiitake and Tofu Breakfast Sandwich


Shiitake and Tofu Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

A delightful and satisfying addition to your gourmet vegan breakfast menu.


  • Shiitake & Tofu Scramble
  • 1 block extra firm organic tofu, pressed & drained
  • 1 large handful of Shitake mushrooms, stems removed thin sliced
  • ½ red onion, thin sliced
  • 1 tsp cayenne pepper
  • 1 tbsp turmeric
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls, toasted
  • High quality maple syrup

Roasted Garlic Aioli:

  • 1 head of garlic peeled
  • Extra virgin olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup Vegan Mayo
  • Juice and Zest of 1 Lemon
  • 1 small handful chopped fresh parsley

Crispy Sweet Potatoes:

  • 1 organic sweet potato peeled, grated and drained
  • 4 tbsp vegan bread crumbs
  • 1 tbsp extra virgin olive oil
  • ½ red onion diced
  • Canola oil
  • Sea Salt and pepper


Step One: Roasted Garlic Aioli

Preheat oven to 400 degrees. Peel entire head of garlic and toss with extra virgin olive oil to coat. Seal well in foil and cook for 35 minutes. Remove and let cool. Add garlic, salt, pepper, vegan mayo and the juice and zest of lemon in a food processor. Combine all in food processor then remove into bowl. Fold in parsley then refrigerate.

Step Two: Crispy Sweet Potatoes

Prep Crispy Sweet Potato ingredients as noted in ingredient list. Combine all in a large bowl. Mix thoroughly and form into 3-inch patties (½-inch thick.) Coat sauté pan with canola oil then heat on med/high heat. Cook patties on each side approx. 2-3 minutes until golden brown then set aside.

Step Three: Shiitake & Tofu Scramble

Clean Shiitake mushrooms with damp cloth, then remove stems. Then thinly slice mushrooms and red onion and set aside. Cube tofu into 1-inch cubes then place in large bowl. Using hands or potato masher break apart tofu into small pieces (leave some larger pieces for texture.)shiitake-and-tofu-sandwich-1

Coat a wok or large sauté pan with canola oil then heat on med/high heat. Add mushrooms and red onion and sauté 5 minutes, stirring occasionally. Then add to the wok tofu, cayenne and turmeric and continue to sauté for another 5-7 minutes. Remove from heat set aside

Step Four: Bring it all together

Slice ciabatta rolls in half and lightly toast. Then brush with garlic aioli on both sides. Spoon on a generous amount of Shiitake & tofu scramble. Then layer sweet potato patties. Drizzle maple syrup over the potatoes. Slice and serve with a steaming cup of coffee or your favorite breakfast beverage.


Tip: You can prepare garlic aioli a day before and refrigerate in an air tight container.

Watch me prepare the dish at!


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Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at

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