Vegan Bacon Egg and Cheese English Muffin
Start your morning right with this irresistible Vegan Bacon Egg and Cheese English Muffin—an easy, plant-based twist on the classic breakfast sandwich that’s perfect for busy mornings or a relaxed weekend brunch. Featuring crispy vegan bacon, seasoned tofu "egg" with a hint of black salt for rich, eggy flavor, gooey melted vegan cheese, and buttery toasted English muffins, this vegan recipe delivers a symphony of savory delights in every bite. With just 25 minutes of prep and cooking time, it's quick and satisfying, making it ideal for anyone seeking delectable breakfast ideas or vegan comfort food. Serve it warm and pair with your favorite coffee or smoothie for a truly indulgent start to the day! Keywords: vegan breakfast sandwich, plant-based bacon egg and cheese, dairy-free, quick vegan recipes, English muffin breakfast.
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Recipe Information
Ingredients
- 2 English muffin
- 4 slices Vegan bacon strips
- 200 grams Firm tofu
- 0.25 teaspoons Turmeric powder
- 1 tablespoons Nutritional yeast
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Black salt (Kala Namak)
- 0.25 teaspoons Ground black pepper
- 2 teaspoons Plant-based butter
- 2 slices Vegan cheese slices
- 1 tablespoon Avocado oil
Instructions
Slice the English muffins in half and lightly toast them in a toaster or on a skillet until golden brown.
Drain and press the tofu to remove excess moisture. Cut the tofu into two thick slices, about the size of the English muffins.
In a small bowl, mix together the turmeric powder, nutritional yeast, garlic powder, black salt, and black pepper.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the tofu slices to the skillet. Sprinkle the spice mix evenly over the tofu and cook for 4-5 minutes on each side until golden and heated through.
Remove the tofu from the skillet and set aside.
In the same skillet, add the vegan bacon strips. Cook according to package instructions, typically 2-3 minutes on each side until crispy.
Spread plant-based butter on the inside of each toasted English muffin half.
Place one tofu slice onto the bottom half of each English muffin.
Add 2 slices of cooked vegan bacon on top of the tofu.
Place a slice of vegan cheese on top of the bacon.
Top with the other half of the English muffin.
If desired, return the assembled muffins to the skillet, cover with a lid, and heat for 2-3 minutes over low heat until the cheese melts slightly.
Serve the Vegan Bacon Egg and Cheese English Muffins warm and enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 936 mg | 72% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 437 mg | 9% | |
*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.
