Vegan Bacon and Egg Muffin
Start your day with the irresistible flavors of this Vegan Bacon and Egg Muffin, a plant-based twist on a breakfast classic that's as satisfying as it is wholesome. Featuring protein-packed firm tofu seasoned with turmeric, nutritional yeast, and the eggy essence of black salt, this recipe delivers the perfect 'egg' patty to pair with smoky tempeh bacon. Nestled between layers of creamy avocado spread, fresh spinach leaves, and whole wheat English muffins, this handheld breakfast delight is loaded with nutrients and bold flavors. Ready in just 35 minutes, it's a quick, satisfying, and entirely vegan meal perfect for busy mornings or weekend brunches. Whether you're vegan or simply craving a healthier take on a classic, this recipe is sure to become a breakfast staple!
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Recipe Information
Ingredients
- 200 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon black salt (kala namak)
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 pieces tempeh bacon strips
- 3 units whole wheat English muffins
- 60 grams fresh spinach leaves
- 3 tablespoons vegan mayonnaise
- 1 unit ripe avocado
- 1 teaspoon lemon juice
Instructions
Press the firm tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
While the tofu is being pressed, prepare the tofu 'egg' mix by combining nutritional yeast, turmeric powder, black salt, and black pepper in a small bowl.
Cut the pressed tofu into three thick slices. Use a round cookie cutter or a glass with a sharp edge to cut each slice into a round shape to fit the English muffin.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu rounds and sprinkle generously with the prepared tofu 'egg' mix. Cook for about 3-4 minutes on each side or until golden brown.
In a separate skillet, heat the remaining olive oil over medium heat. Add the tempeh bacon strips and cook for about 2 minutes on each side or until crispy. Remove and set aside.
Cut the English muffins and toast them until golden brown.
Prepare the avocado spread by mashing the avocado in a bowl with a fork. Add the lemon juice and mix until smooth.
To assemble, spread a teaspoon of vegan mayonnaise on the bottom half of each toasted English muffin. Layer with the tofu 'egg', crispy tempeh bacon, fresh spinach leaves, and a generous dollop of avocado spread. Top with the other half of the muffin.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 17.7 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2500 mg | 53% | |
*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.
