Vegan Sausage Egg and Cheese Sandwich
Start your day with a hearty and satisfying Vegan Sausage Egg and Cheese Sandwich, a plant-based twist on the classic breakfast favorite. This vibrant recipe features savory plant-based sausage patties, a flavorful tofu "egg" seasoned with turmeric, garlic powder, and black salt for that authentic eggy taste, and creamy slices of vegan cheddar cheese. Nestled between golden, buttery toasted English muffins and topped with fresh spinach and juicy tomato slices, this sandwich delivers a perfect balance of textures and flavors. Ready in just 25 minutes, it's a quick and wholesome option for busy mornings or a leisurely weekend brunch. Whether you're vegan or simply looking for a delicious meat-free breakfast idea, this sandwich is sure to become a new favorite in your morning routine.
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Ingredients
- 2 pieces plant-based breakfast sausage patty
- 200 grams extra-firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black salt (Kala Namak)
- 2 slices vegan cheddar cheese slices
- 2 pieces English muffins
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 50 grams spinach leaves
- 4 slices tomato slices
Directions
Step 1
Begin by preparing the tofu 'egg'. Drain and press the tofu to remove excess water, then crumble it into a bowl until it resembles the texture of scrambled eggs.
Step 2
Add nutritional yeast, turmeric powder, garlic powder, and black salt to the crumbled tofu. Mix well to incorporate all spices.
Step 3
Heat olive oil in a skillet over medium heat. Add the seasoned tofu and cook for 5-7 minutes, stirring occasionally, until heated through and lightly browned. Set aside.
Step 4
In the same skillet, add vegan butter and lightly toast the English muffins until golden brown. Remove from skillet and set aside.
Step 5
Cook the plant-based sausage patties in the skillet according to the package instructions, until crispy and browned on both sides. This usually takes about 3-5 minutes per side.
Step 6
To assemble the sandwich, start by laying a sausage patty on the bottom half of each toasted English muffin.
Step 7
Layer the cooked tofu 'egg' over the sausage patties, then place a slice of vegan cheddar cheese on top.
Step 8
Return the assembled bottom halves to the skillet, cover with a lid, and heat for 1-2 minutes or until the cheese starts to melt.
Step 9
Add a few spinach leaves and two tomato slices on top of the melted cheese. Cover with the top halves of the English muffins.
Step 10
Serve immediately and enjoy your delicious vegan sausage egg and cheese sandwich!
Nutrition Facts
| Serving size | (704.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1349.5 |
| Total Fat 72.4g | 0% |
| Saturated Fat 24.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2685.5mg | 0% |
| Total Carbohydrate 118.4g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 15.6g | |
| Protein 61.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1507.5mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 1494.0mg | 0% |
Source of Calories