This spooky Monster Breakfast Sandwich is a scarily delicious way to kick off Halloween! Buttery vegan croissants are filled with savoury tofu scramble, mashed avocado slime, and veggies, forming a fun monster face!
While I’ve always loved holidays, now that I’m a mom, I totally feel that need to make those fun holiday memories and add a little magic to the day. With Halloween around the corner, I’m planning on making some Halloween Cupcakes for dessert, but I also came up with this monster breakfast sandwich recipe for our morning meal—and I thought I would share it with you too! Truth be told, these turned out so delicious, I’ll probably be making them year-round now. (With or without the monster face!)
Why These Monster Breakfast Sandwiches Belong on Your Halloween Menu
This recipe is so much fun, but it’s not just about the spooky look. They taste SO good too! Here’s why you’ll love them.
- Easy to make . This is a recipe that’s not complicated to make, and it’s also easy because you can make the tofu scramble in advance and have it ready to go in the morning.
- Packed with flavour . Between the savoury scramble, the buttery croissants, the fresh veggies, and the rich, creamy avocado mash, there’s so much deliciousness going on here.
- Not just for breakfast . Even though they’re filled with a tofu scramble, there’s really no reason you can’t serve these for lunch or dinner! And you can also scale up the recipe for a cute party option.
Notes on Ingredients
Here’s what you’ll need to make this monster breakfast sandwich recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Croissants – I used croissants because they had the shape I wanted for these sandwiches, but I know vegan croissants aren’t always easy to find. Wildgrain (a mail order bakery) makes awesome vegan croissants, and many allergy-friendly bakeries have them too.
- Tofu scramble – I use my Fluffy Tofu Scramble , but this Southwestern Tofu Scramble would also work.
- Red bell pepper – This forms the monster’s tongue.
- Avocado
- Lime juice – Use freshly-squeezed lime juice.
- Salt and pepper
- Baby spinach
- Cherry tomatoes – Grape tomatoes will also work, or use Roma tomatoes cut into slices.
- Green olives with pimiento – For the eyes!
- Toothpicks – These hold the eyes in place.
How to Make a Monster Breakfast Sandwich
Follow along with this step-by-step guide to see the process of making these monster sandwiches!
Make the avocado slime.
- Make the avocado slime . Mash the avocado with lime juice, salt, and pepper.
- Make the red pepper tongues . Cook the red pepper strips with oil in a skillet set over medium heat, just until softened.
Assemble the sandwiches.
- Prep the eyes . Skewer the olives with toothpicks.
- Assemble . Slice the croissants and spread the avocado on the bottom half. Add the tofu scramble, spinach, and tomatoes, followed by the red pepper to form the tongue. Close the croissant, then add the olive eyes.
Variation Ideas
Here are a few more ways you can make this monster breakfast sandwich recipe!
- Take a shortcut . If you want to shave some time off of this recipe, you can use store-bought guacamole for the slime and skip cooking the red pepper tongues.
- Swap out the croissants . You can use your imagination to create a different kind of monster by using pitas, hoagie rolls, or bagels. (I love these Gluten-Free Bagels , which are also vegan!)
- Add vegan bacon . Slices of vegan bacon (like my Crispy Vegan Bacon ) would be delicious layered into the sandwich, or you can use them to form the monster tongue instead of red bell pepper!
Serving Suggestions
Pair these monster breakfast sandwiches with Rainbow Fruit Salad for a wholesome side. For something a little more spooky and festive, buy a can of lychees and stuff the holes with blueberries for fruity eyeballs!
Make Ahead Tips
If you want to make these breakfast sandwiches ahead of time, rather than assembling them in advance, I recommend preparing each component the night before and refrigerating them separately.
- Make the avocado mash, transfer it to an airtight container, and press plastic wrap directly onto the top to slow oxidation before adding the lid.
- Cook the red pepper tongues and place those in an airtight container.
- Make the tofu scramble and refrigerate that in an airtight container too.
- Slice the cherry tomatoes and skewer the olives. Place those in another container.
When you’re ready to serve, just heat up the tofu scramble (or add it to the sandwiches cold or at room temperature; it doesn’t need to be heated) and assemble.
More Vegan Recipes Perfect for Halloween
- Pumpkin Chocolate Cups
- Vegan Marshmallows
- Vegan Pumpkin Cookies
- Tanghulu
Ingredients
- 4 large croissants , 240g
- 1 batch tofu scramble , about 2 cups / 480mL
- 1 red bell pepper , sliced into long curved strips – 1 cup / 120g
- 1 large ripe avocado , mashed – about ¾ cup / 180g
- Juice of ½ lime , 15 mL
- Salt and pepper , to taste
- 1 cup baby spinach , 30g
- 1 cup cherry tomatoes , halved – about 150g
- 8 whole green olives stuffed with pimento , 50g
- 8 toothpicks , for the “eyes”
Instructions
- In a bowl, mash the avocado with lime juice, salt, and pepper to taste. This is your monster’s green gooey slime. Set aside.
- Sauté red pepper strips in a skillet over medium heat with a little oil for about 3–5 minutes until softened and slightly caramelized. These make perfect wiggly monster tongues.
- Skewer each stuffed green olive with a toothpick. These will go on top of the croissant as eyeballs.
Assemble the Monsters:
- Slice each croissant horizontally (hinge-style if you can).
- Spread the mashed avocado generously on the bottom half.
- Add tofu scramble (your “monster brains”).
- Place a few baby spinach leaves and some cherry tomato halves inside for juicy pops of red.
- Hang one or two red bell pepper strips from the center as the tongue.
- Gently close the croissant mouth, letting some filling show.
- Stick two stuffed green olive “eyes” on top of each croissant using toothpicks. Angle them outward or cross-eyed for silliness.
- Serve immediately and enjoy your silly, savory monster!
Notes
- Nutritional information will vary depending on the brand of croissants you use.
Monster Breakfast Sandwich
Ingredients
- 4 large croissants 240g
- 1 batch tofu scramble about 2 cups / 480mL
- 1 red bell pepper sliced into long curved strips – 1 cup / 120g
- 1 large ripe avocado mashed – about ¾ cup / 180g
- Juice of ½ lime 15 mL
- Salt and pepper to taste
- 1 cup baby spinach 30g
- 1 cup cherry tomatoes halved – about 150g
- 8 whole green olives stuffed with pimento 50g
- 8 toothpicks for the “eyes”
Instructions
- In a bowl, mash the avocado with lime juice, salt, and pepper to taste. This is your monster’s green gooey slime. Set aside.
- Sauté red pepper strips in a skillet over medium heat with a little oil for about 3–5 minutes until softened and slightly caramelized. These make perfect wiggly monster tongues.
- Skewer each stuffed green olive with a toothpick. These will go on top of the croissant as eyeballs.
Assemble the Monsters:
- Slice each croissant horizontally (hinge-style if you can).
- Spread the mashed avocado generously on the bottom half.
- Add tofu scramble (your “monster brains”).
- Place a few baby spinach leaves and some cherry tomato halves inside for juicy pops of red.
- Hang one or two red bell pepper strips from the center as the tongue.
- Gently close the croissant mouth, letting some filling show.
- Stick two stuffed green olive “eyes” on top of each croissant using toothpicks. Angle them outward or cross-eyed for silliness.
- Serve immediately and enjoy your silly, savory monster!
Video
Notes
- Nutritional information will vary depending on the brand of croissants you use.
Nutrition
Monster Breakfast Sandwich https://jessicainthekitchen.com/monster-breakfast-sandwich/ October 1, 2025
This vegan Banh Mi Bowl recipe is colourful, flavourful, and loaded with textures! Chewy rice noodles are topped with crispy tofu and veggies, then drizzled with a sweet-and-savoury sauce and creamy sriracha mayo.
You might say I’ve been on a banh mi kick lately. My Air Fryer Tofu inspired me to make a Crispy Tofu Banh Mi With Quick Pickled Veggies , and then I just wanted ALL the banh mi ALL the time. When I ran out of bread, I raided the pantry and found a package of rice noodles instead. That’s when inspiration struck: a banh mi bowl! Friends, you are going to LOVE this recipe. Chewy rice noodles are the perfect complement to the crunchy veggies and creamy, spicy mayo in a traditional banh mi.
Why You Need to Try This Banh Mi Bowl
If you’re looking for a new meal bowl to add to your repertoire, this is the ONE! Let’s talk about what makes it so good:
- Bright and colourful . They say we eat first with our eyes and if that’s the case, then this banh mi bowl is an absolute feast! That rainbow of fresh veggies makes me so excited to dig in.
- Big flavours and textures . You’ve got the crispy air fried tofu, the chewy rice noodles, crunchy raw veggies; then there’s the rich and creamy sriracha mayo and vegan nuoc cham sauce , which has the perfect balance of sweet and savoury.
- Awesome for meal prep . This is a recipe that stands up well to meal prepping, and you can enjoy it warm or cold, so it’s great for bringing to school or work.
Notes on Ingredients
Here’s what you’ll need to make your own banh mi bowls! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Bowl Assembly:
- Rice noodles – I like to use brown rice noodles for some extra whole grain goodness.
- Air fryer tofu – If you don’t have an air fryer, you can use my Fried Tofu or Easy Baked Tofu recipes.
- Purple cabbage – You can save yourself a little time and buy shredded cabbage at the grocery store!
- Cucumber
- Pickled radishes and carrots – Follow the instructions from my Tofu Banh Mi recipe.
- Jalapeño – You can skip this for a milder banh mi bowl.
- Fresh cilantro leaves – If you’re not a cilantro fan, mint or basil will work too.
- Lime
Nuoc Cham Sauce:
- Lime juice
- Rice vinegar – Be sure to use unseasoned rice vinegar, which doesn’t have sugar added.
- Maple syrup – Or your preferred vegan sweetener.
- Garlic
- Tamari – Soy sauce can be used instead, but tamari is gluten-free.
- Chilli flakes
Sriracha Mayo:
- Vegan mayonnaise – I use my homemade Vegan Mayo .
- Sriracha – As much or as little as you’d like!
How to Make a Banh Mi Bowl
Making this recipe is easy! Here’s what you’ll need to do.
Cook the rice noodles.
- Cook the noodles . Follow the instructions on the package, then drain and rinse in cold water.
- Prep the veggies . Slice the vegetables and make the pickles.
- Mix the nuoc cham sauce . Whisk together all of the ingredients. Taste and add water if desired.
Mix the sriracha and mayo.
- Make the sriracha mayo . Stir together the vegan mayo and sriracha.
- Assemble. Divide the noodles into bowls, followed by the nuoc cham sauce. Add the air fryer tofu, veggies, and cilantro, followed by the sriracha.
- Serve . Add a lime wedge and serve with additional sauce.
Variation Ideas
If you like to switch things up, here are some ideas to get you started. Or come up with your own!
- Use a different protein . Instead of tofu, try tempeh or Vegan Chicken . Edamame or or even Crispy Roasted Chickpeas would work too!
- Try another base . Instead of noodles, you can use cooked white or brown rice, or try quinoa for a little extra protein.
- Make it a salad . Skip the noodles and serve with a spring mix or chopped romaine.
Meal Prep Tips
If you’re making this banh mi bowl recipe for meal prep, storage containers with compartments will come in handy. Store the noodles tossed with sauce in one compartment, the tofu in another, and the veggies in a third. Bring the mayo in a little container and drizzle it on just before serving. (If you don’t have containers with compartments, you can store everything together; the textures just won’t be quite as fresh!)
How to Store
These banh mi bowls will last in the fridge for up to 3 days. If you’d like, you can heat the noodles and tofu before serving, but I usually just eat them cold!
More Meal Bowl Recipes
- Nourishing Vegan Buddha Bowl
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
- Loaded Taco Salad Bowl with Lime Crema
Ingredients
For the Bowl Assembly:
- 8 ounces rice noodles , 225 g
- 1 batch air fryer tofu
- 1 cup thinly sliced purple cabbage , 70 g
- 1 cup cucumber slices , 120 g
- ½ cup pickled radishes and carrots , 85 g
- 1 jalapeño , thinly sliced
- ½ cup fresh cilantro leaves , 15 g
- 1 lime , cut into wedges
Vegan Nuoc Cham Sauce
- 3 tablespoons lime juice , 45 mL
- 2 tablespoons rice vinegar , 30 mL
- 1 tablespoon maple syrup , 15 mL
- 1 clove garlic , minced
- 2 tablespoons tamari , 30 mL
- ¼ teaspoon chilli flakes , 0.5 g
Sriracha Mayo:
- ¼ cup vegan mayonnaise , 60 g
- 1-2 teaspoons sriracha , adjust to spice preference – 5 – 10 mL
Instructions
- Bring a pot of water to a boil. Cook rice noodles according to package instructions (usually 4–6 minutes), then drain and rinse under cold water. Set aside.
- While noodles are cooking, thinly slice the purple cabbage, cucumber, jalapeño, and radishes if not already pickled. Wash and dry the cilantro leaves.
- In a small bowl, whisk together the lime juice, rice vinegar, maple syrup, minced garlic, chilli flakes and tamari for the nuoc cham sauce. Add a splash of water if you want a lighter flavor.
- In another small bowl, stir together vegan mayo and sriracha. Adjust to taste.
- Divide the noodles evenly between 4 bowls.Toss the cooked noodles in a tablespoon of the Nuoc Cham Sauce. Top with air fryer tofu, purple cabbage, cucumbers, pickled radish and carrot, jalapeño slices, and fresh cilantro.
- Finish with a generous drizzle of sriracha mayo. Serve with a lime wedge on the side and additional Nuoc Cham sauce.
