Vegan Breakfast Sandwiches

Start your day with the ultimate plant-based comfort food: Vegan Breakfast Sandwiches! These hearty, protein-packed delights feature toasted English muffins filled with fluffy tofu scramble seasoned with nutritional yeast and turmeric, smoky tempeh bacon marinated in a flavorful blend of soy sauce, maple syrup, and smoked paprika, and fresh layers of creamy avocado, juicy tomato, and crisp spinach. Perfectly balanced in texture and taste, this recipe delivers a satisfying bite in just 35 minutes. Whether you're meal-prepping for the week or serving brunch, these delicious vegan sandwiches are sure to impress.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces English muffins
• 1 block (14 oz) Firm tofu
• 3 tablespoons Nutritional yeast
• 0.5 teaspoons Turmeric
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons Salt
• 0.25 teaspoons Pepper
• 1 tablespoon Olive oil
• 1 block (8 oz) Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Smoked paprika
• 1 whole Avocado
• 1 cup Spinach leaves
• 1 large Tomato

Directions

Step 1

Press the tofu for 10 minutes to remove excess liquid. Crumble it into small pieces resembling scrambled eggs and set aside.

Step 2

Thinly slice the tempeh into strips about 1/4-inch thick.

Step 3

In a shallow bowl, whisk together soy sauce, maple syrup, and smoked paprika. Marinate the tempeh strips in this mixture for at least 10 minutes, turning occasionally.

Step 4

Heat a non-stick skillet over medium heat, add olive oil, and cook the marinated tempeh strips for 2-3 minutes on each side, or until golden and slightly crispy. Remove and set aside.

Step 5

In the same skillet, add the crumbled tofu. Stir in nutritional yeast, turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Set aside.

Step 6

Toast the English muffins until lightly golden and crispy.

Step 7

Slice the avocado and tomato into thin slices.

Step 8

To assemble the sandwiches, layer the bottom half of each English muffin with spinach leaves, a scoop of tofu scramble, a few slices of tempeh bacon, tomato slices, and avocado. Top with the other half of the muffin.

Step 9

Serve immediately and enjoy your delicious vegan breakfast sandwiches!

Nutrition Facts

Serving size	(1457.0g)

Amount per serving	% Daily Value*
Calories	2224.4

Total Fat 96.9g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5037.6mg	0%
Total Carbohydrate 254.4g	0%
Dietary Fiber 37.7g	0%
Total Sugars 58.4g
Protein 120.0g	0%

Vitamin D 0IU	0%
Calcium 1004.9mg	0%
Iron 26.8mg	0%
Potassium 3243.7mg	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: 36.8%

Protein: 20.3%

Carbs: 42.9%