Vegan English Breakfast Muffin

Start your day with the ultimate plant-based twist on a classic favorite: the Vegan English Breakfast Muffin. This hearty and satisfying recipe combines marinated golden-brown tofu, smoky vegan sausage links, and perfectly wilted spinach layered atop toasted English muffins slathered with creamy vegan butter. Fresh avocado slices and juicy cherry tomatoes add a burst of flavor and vibrant color, making this breakfast both nutritious and visually stunning. Ready in just 30 minutes, this protein-packed, dairy-free breakfast sandwich is perfect for a quick weekday meal or a leisurely weekend brunch. Whether you’re looking for a vegan upgrade to your breakfast routine or a wholesome way to fuel your day, this recipe delivers big on taste and texture.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 whole English muffins
• 200 grams Firm tofu
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Smoked paprika
• 1 tablespoons Soy sauce
• 4 links Vegan sausage
• 1 whole Avocado
• 8 pieces Cherry tomatoes
• 2 tablespoons Vegan butter
• 200 grams Fresh spinach leaves
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Cut the firm tofu into four equal slices, about 1/2 inch thick.

Step 2

In a bowl, mix turmeric powder, smoked paprika, soy sauce, salt, and black pepper. Marinate the tofu slices in this mixture for about 10 minutes.

Step 3

While the tofu marinates, heat 1 tablespoon of olive oil in a pan over medium heat. Add the vegan sausage links and cook them until browned on all sides, about 8 minutes. Remove and set aside.

Step 4

In the same pan, add 1 tablespoon of vegan butter and sauté the fresh spinach leaves until they are wilted, about 2 minutes. Set aside.

Step 5

Halve the cherry tomatoes and slice the avocado during this time.

Step 6

To cook the marinated tofu, add another tablespoon of olive oil to the pan. Fry the tofu slices until golden brown on both sides, about 3-4 minutes per side.

Step 7

Toast the English muffins in a toaster or on a dry skillet until crispy.

Step 8

Spread the remaining vegan butter on each toasted muffin half.

Step 9

Assemble the muffins by layering the bottom half with a tofu slice, vegan sausage, sautéed spinach, avocado slices, and cherry tomato halves. Place the top half of the muffin on each stack to complete the sandwich.

Step 10

Serve the Vegan English Breakfast Muffins warm, enjoying a wholesome and flavorful breakfast treat.

Nutrition Facts

Serving size	(1440.8g)

Amount per serving	% Daily Value*
Calories	2163.6

Total Fat 117.9g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 4747.1mg	0%
Total Carbohydrate 218.7g	0%
Dietary Fiber 44.0g	0%
Total Sugars 31.8g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 740.8mg	0%
Iron 27.7mg	0%
Potassium 3113.5mg	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: 47.1%

Protein: 14.1%

Carbs: 38.8%