Dairy-Free Classic Breakfast Sandwich
Start your morning right with this satisfying Dairy-Free Classic Breakfast Sandwich, a wholesome twist on the traditional favorite that's perfect for plant-based eaters. Featuring toasted whole grain English muffins as the base, this sandwich layers protein-packed scrambled tofu infused with turmeric and black salt for an egg-like flavor, fresh baby spinach, juicy tomato slices, and creamy avocado. A hint of Dijon mustard ties it all together, offering a tangy kick that complements every bite. Ready in just 25 minutes, this quick and easy breakfast is not only dairy-free but also loaded with nutrients and flavor, making it an ideal choice for a healthy start to your day. Whether you're vegan or simply looking to switch up your morning routine, this recipe will leave you energized and full of delight!
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Ingredients
- 2 pieces Whole grain English muffins
- 1 tablespoon Olive oil
- 200 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 1 cup Baby spinach
- 1 medium Tomato
- 1 medium Avocado
- 1 tablespoon Dijon mustard
- 0.25 teaspoon Salt
Directions
Step 1
Start by slicing the English muffins in half and lightly toasting them in a toaster or under a broiler for a few minutes until golden brown.
Step 2
While the muffins toast, heat the olive oil in a non-stick skillet over medium heat.
Step 3
Crumble the firm tofu into the skillet, mimicking scrambled egg texture, and sauté for 2 minutes.
Step 4
Add the turmeric powder, black salt, and ground black pepper to the tofu. Stir well to ensure even coating and cook for another 5 minutes until the tofu is hot and the spices are well integrated.
Step 5
Add the baby spinach to the skillet and sauté for another 1-2 minutes until wilted. Remove from heat and set aside.
Step 6
Slice the tomato and avocado into thin slices.
Step 7
On the bottom half of each toasted muffin, spread a thin layer of Dijon mustard.
Step 8
Layer the sautéed tofu mixture, tomato slices, and avocado slices evenly on each muffin half.
Step 9
Top each sandwich with the other half of the muffin, pressing gently to hold everything in place.
Step 10
Serve the sandwiches immediately while warm and enjoy your hearty dairy-free breakfast treat!
Nutrition Facts
| Serving size | (650.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 863.2 |
| Total Fat 50.8g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3104.3mg | 0% |
| Total Carbohydrate 77.1g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 17.5g | |
| Protein 36.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 572.2mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1405.3mg | 0% |
Source of Calories