Dairy-Free Classic Breakfast Sandwich
Elevate your morning routine with this Dairy-Free Classic Breakfast Sandwich, a wholesome twist on the beloved breakfast favorite! Featuring toasted whole grain English muffins layered with savory turmeric-spiced tofu scramble, fresh baby spinach, creamy avocado, and juicy tomato slices, this recipe packs flavor and nutrition into every bite. A dollop of Dijon mustard adds a tangy kick, while black salt lends a hint of egg-like flavor to the tofu – perfect for vegan and dairy-free diners. Ready in just 25 minutes, this hearty sandwich is quick to make and ideal for busy mornings. Treat yourself to a satisfying plant-based breakfast that’s as nourishing as it is delicious!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Whole grain English muffins
- 1 tablespoon Olive oil
- 200 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 1 cup Baby spinach
- 1 medium Tomato
- 1 medium Avocado
- 1 tablespoon Dijon mustard
- 0.25 teaspoon Salt
Instructions
Start by slicing the English muffins in half and lightly toasting them in a toaster or under a broiler for a few minutes until golden brown.
While the muffins toast, heat the olive oil in a non-stick skillet over medium heat.
Crumble the firm tofu into the skillet, mimicking scrambled egg texture, and sauté for 2 minutes.
Add the turmeric powder, black salt, and ground black pepper to the tofu. Stir well to ensure even coating and cook for another 5 minutes until the tofu is hot and the spices are well integrated.
Add the baby spinach to the skillet and sauté for another 1-2 minutes until wilted. Remove from heat and set aside.
Slice the tomato and avocado into thin slices.
On the bottom half of each toasted muffin, spread a thin layer of Dijon mustard.
Layer the sautéed tofu mixture, tomato slices, and avocado slices evenly on each muffin half.
Top each sandwich with the other half of the muffin, pressing gently to hold everything in place.
Serve the sandwiches immediately while warm and enjoy your hearty dairy-free breakfast treat!
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 9.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1635 mg | 126% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1665 mg | 35% | |
*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.
