Vegan Egg and Cheese Muffin Sandwich
Start your morning on a wholesome and flavorful note with this Vegan Egg and Cheese Muffin Sandwich—a plant-based twist on the classic breakfast favorite! This hearty sandwich features a seasoned tofu "egg" patty, infused with savory nutritional yeast, golden turmeric, and the eggy flavor of kala namak (black salt). Topped with melty vegan cheddar cheese, fresh spinach, and juicy tomato slices, all nestled between perfectly toasted English muffins, it’s a satisfying and cruelty-free way to kickstart your day. Ready in just 30 minutes, this quick and protein-packed recipe is perfect for a cozy breakfast at home or a grab-and-go meal. Whether you're vegan or simply curious about plant-based recipes, this sandwich is a delicious blend of comfort and nutrition!
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Ingredients
- 2 English muffins
- 1 block Firm tofu
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Ground black pepper
- 2 slices Vegan cheddar cheese slices
- 1 tablespoon Olive oil
- 0.5 cup Fresh spinach leaves
- 1 Tomato, sliced
Directions
Step 1
Drain the tofu and pat dry with a clean kitchen towel to remove excess moisture.
Step 2
Slice the tofu block into two even slices, roughly 1/2 inch thick, to mimic an egg patty.
Step 3
In a shallow dish, mix nutritional yeast, turmeric, kala namak, and ground black pepper.
Step 4
Gently coat tofu slices on both sides with the spice mixture.
Step 5
Heat olive oil in a non-stick pan over medium heat.
Step 6
Add the tofu slices to the pan and cook for about 4 to 5 minutes on each side until golden and heated through.
Step 7
While the tofu is cooking, slice the English muffins in half and toast them until golden brown.
Step 8
Once the tofu is cooked, place a slice of vegan cheddar cheese on each tofu slice while still in the pan, and cover the pan with a lid for about 1 minute to melt the cheese slightly.
Step 9
On the bottom half of each toasted English muffin, layer fresh spinach leaves and a slice or two of tomato.
Step 10
Place the cooked tofu slice with melted cheese over the spinach and tomato.
Step 11
Close the sandwiches with the top half of the English muffins.
Step 12
Serve immediately while warm and enjoy your delicious vegan egg and cheese muffin sandwich.
Nutrition Facts
| Serving size | (765.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1076.2 |
| Total Fat 49.9g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2113.7mg | 0% |
| Total Carbohydrate 112.5g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 19.3g | |
| Protein 59.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 669.1mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1202.9mg | 0% |
Source of Calories