Vegan Bacon and Egg Muffin

Satisfy your breakfast cravings with this flavorful Vegan Bacon and Egg Muffin, a plant-based twist on the classic morning sandwich! This hearty recipe features a golden, turmeric-spiced tofu "egg" seasoned with black salt for an authentic eggy flavor, paired with smoky, crispy tempeh bacon. Sandwiched between toasted whole wheat English muffins, the layers are elevated with creamy avocado spread, zesty lemon juice, fresh spinach, and a hint of vegan mayo. Ready in just 35 minutes, this protein-packed, dairy-free delight is perfect for a quick vegan breakfast or brunch that doesn’t skimp on indulgence. Whether you're craving a comforting morning meal or a grab-and-go snack, this vegan take on the "bacon and egg muffin" promises satisfaction in every bite.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 3

Ingredients

• 200 grams firm tofu
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon black salt (kala namak)
• 0.25 teaspoon ground black pepper
• 2 tablespoons olive oil
• 6 pieces tempeh bacon strips
• 3 units whole wheat English muffins
• 60 grams fresh spinach leaves
• 3 tablespoons vegan mayonnaise
• 1 unit ripe avocado
• 1 teaspoon lemon juice

Directions

Step 1

Press the firm tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.

Step 2

While the tofu is being pressed, prepare the tofu 'egg' mix by combining nutritional yeast, turmeric powder, black salt, and black pepper in a small bowl.

Step 3

Cut the pressed tofu into three thick slices. Use a round cookie cutter or a glass with a sharp edge to cut each slice into a round shape to fit the English muffin.

Step 4

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu rounds and sprinkle generously with the prepared tofu 'egg' mix. Cook for about 3-4 minutes on each side or until golden brown.

Step 5

In a separate skillet, heat the remaining olive oil over medium heat. Add the tempeh bacon strips and cook for about 2 minutes on each side or until crispy. Remove and set aside.

Step 6

Cut the English muffins and toast them until golden brown.

Step 7

Prepare the avocado spread by mashing the avocado in a bowl with a fork. Add the lemon juice and mix until smooth.

Step 8

To assemble, spread a teaspoon of vegan mayonnaise on the bottom half of each toasted English muffin. Layer with the tofu 'egg', crispy tempeh bacon, fresh spinach leaves, and a generous dollop of avocado spread. Top with the other half of the muffin.

Step 9

Serve immediately for the best taste and texture.

Nutrition Facts

Serving size	(969.6g)

Amount per serving	% Daily Value*
Calories	1836.1

Total Fat 105.3g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 10.2mg	0%
Sodium 3110.0mg	0%
Total Carbohydrate 140.2g	0%
Dietary Fiber 37.3g	0%
Total Sugars 17.7g
Protein 104.3g	0%

Vitamin D 0IU	0%
Calcium 929.1mg	0%
Iron 17.3mg	0%
Potassium 2500.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 21.7%

Carbs: 29.1%