Vegan Egg McMuffin
Start your morning with a deliciously satisfying Vegan Egg McMuffin, a plant-based twist on a popular breakfast classic. Featuring a golden, turmeric-spiced tofu "egg" patty seasoned with black salt for an authentic egg-like flavor, this sandwich delivers all the taste without any animal products. It's layered with a hearty vegan sausage patty, melty dairy-free cheese, fresh spinach, juicy tomato, and creamy avocado, all tucked between a toasty English muffin. Quick to prepare in just 20 minutes, this high-protein, dairy-free breakfast is perfect for busy mornings or a cozy weekend brunch. Whether you're vegan or simply looking to try something new, this wholesome and flavorful creation will hit the spot!
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Ingredients
- 0.5 block Extra-firm tofu
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 1 patty Vegan breakfast sausage patty
- 1 Vegan cheese slice
- 1 tablespoon Vegan butter
- 1 English muffin
- 0.5 cup Spinach leaves
- 1 slice Tomato slice
- 0.5 Avocado
Directions
Step 1
Drain the tofu and press it with paper towels to remove excess moisture.
Step 2
Cut the tofu into a round slice about 1/2 inch thick, using either a knife or an appropriately sized cookie cutter to match the English muffin size.
Step 3
In a small bowl, mix turmeric powder, nutritional yeast, garlic powder, black salt, and black pepper. Sprinkle this mixture evenly on both sides of the tofu slice.
Step 4
In a non-stick skillet over medium heat, add a small amount of vegan butter. Cook the tofu slice for about 3-4 minutes on each side until lightly golden.
Step 5
In the same skillet, cook the vegan sausage patty according to package instructions until it is browned and heated through.
Step 6
While the patty and tofu are cooking, slice the English muffin in half and toast it to your preference.
Step 7
Once toasted, spread a thin layer of vegan butter on each half of the English muffin.
Step 8
Layer the sandwich with spinach leaves on the bottom half, followed by the cooked tofu slice, vegan cheese slice, tomato slice, vegan sausage patty, and finally avocado slices.
Step 9
Top with the other half of the English muffin.
Step 10
Serve warm and enjoy your vegan Egg McMuffin!
Nutrition Facts
| Serving size | (410.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 739.8 |
| Total Fat 43.6g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1029.2mg | 0% |
| Total Carbohydrate 48.8g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 7.9g | |
| Protein 41.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1486.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1216.3mg | 0% |
Source of Calories