Vegan Bacon and Egg McMuffin
Start your morning with a mouthwatering twist on a classic favorite—this Vegan Bacon and Egg McMuffin is a plant-based breakfast delight bursting with flavor and wholesome ingredients! Featuring crispy vegan bacon, flavorful tofu scramble infused with turmeric and black salt to mimic the taste of eggs, creamy avocado slices, fresh spinach, and juicy tomato, all layered on a perfectly toasted English muffin with melty plant-based cheese. Ready in just 25 minutes, this dairy-free, egg-free, and meat-free recipe is perfect for a quick, satisfying breakfast or brunch that's both nutritious and indulgent. Whether you're a seasoned vegan or looking to explore plant-based options, this recipe delivers the ultimate combination of texture and taste while catering to your compassionate cravings.
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Recipe Information
Ingredients
- 2 English muffins
- 4 Vegan bacon slices
- 200 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Nutritional yeast
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 Plant-based cheese slices
- 0.5 Avocado
- 1 Tomato, sliced
- 1 handful Spinach leaves
Instructions
Slice the English muffins in half and set aside.
Drain and press the tofu to remove excess moisture. Crumble it with a fork to resemble scrambled eggs.
In a mixing bowl, combine crumbled tofu, turmeric powder, nutritional yeast, black salt, and black pepper. Mix well.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu mixture and cook for about 5-7 minutes, stirring occasionally until it becomes slightly golden. Set aside.
Heat the remaining olive oil in another pan over medium heat. Cook the vegan bacon slices for about 3 minutes on each side or until they are crispy. Set aside.
Toast the English muffin halves in the skillet or toaster until golden brown.
Cut the avocado in half, remove the pit, and slice it thinly.
To assemble the McMuffins, lay a slice of plant-based cheese on the bottom half of each English muffin.
Add a layer of the cooked tofu scramble, followed by 2 vegan bacon slices, tomato slices, avocado slices, and a few spinach leaves.
Top with the remaining half of the English muffin. Repeat for the second sandwich.
Serve warm and enjoy your delicious Vegan Bacon and Egg McMuffin!
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 17.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1418 mg | 30% | |
*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.
