Vegan Classic English Muffin with Egg and Cheese
Start your day with the ultimate plant-based breakfast sandwich: the Vegan Classic English Muffin with Egg and Cheese. This wholesome delight features perfectly toasted vegan English muffins layered with a savory tofu "egg" seasoned with turmeric and kala namak for that authentic eggy flavor. Topped with melty vegan cheddar and a handful of fresh, wilted spinach, this sandwich strikes the perfect balance of flavor and nutrition. Ready in just 25 minutes, it’s a quick and satisfying choice for breakfast or brunch. Whether you’re vegan or simply looking for a healthier take on a classic favorite, this recipe is sure to become a morning staple.
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Ingredients
- 2 pieces Vegan English muffins
- 200 grams Firm tofu
- 1 tablespoon Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Kala namak (black salt)
- 2 slices Vegan cheddar cheese slices
- 0.5 cup Spinach leaves
- 2 tablespoons Vegan butter or margarine
- 1 tablespoon Olive oil
- 0.25 teaspoon Freshly ground black pepper
Directions
Step 1
1. Slice the English muffins in half and lightly toast them. Spread a thin layer of vegan butter or margarine on each half.
Step 2
2. Using a sharp knife or circular cutter, cut the tofu into thick rounds resembling egg patties. You should get about 2 pieces.
Step 3
3. In a small bowl, mix nutritional yeast, turmeric powder, garlic powder, kala namak, and black pepper. Sprinkle this mixture over both sides of the tofu slices.
Step 4
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the tofu slices. Cook them for 3-4 minutes on each side until golden brown and slightly crispy.
Step 5
5. Place a slice of vegan cheddar cheese on top of each tofu round during the last minute of cooking, allowing it to melt slightly.
Step 6
6. In the same skillet, add the spinach leaves and stir them until just wilted, about 1 minute.
Step 7
7. Assemble the sandwiches by placing a tofu 'egg' with melted cheese on the bottom half of each English muffin. Top with a handful of wilted spinach.
Step 8
8. Cover with the top half of the English muffin. Serve immediately and enjoy your vegan classic English muffin with egg and cheese!
Nutrition Facts
| Serving size | (425.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 923.7 |
| Total Fat 57.8g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1995.9mg | 0% |
| Total Carbohydrate 66.7g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 6.5g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 426.5mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 720.8mg | 0% |
Source of Calories