Vegan Bacon Egg Cheese Breakfast Sandwich
Start your morning on a deliciously plant-based note with this Vegan Bacon Egg Cheese Breakfast Sandwich, a satisfying twist on a classic favorite! Featuring smoky, crispy tempeh bacon, a savory tofu "egg" infused with turmeric, nutritional yeast, and silken tofu for a creamy texture, and melty vegan cheese—all piled onto a hearty whole grain English muffin. This protein-packed breakfast sandwich is quick and easy to whip up, with just 10 minutes of prep and 15 minutes of cooking time. Perfect for a grab-and-go breakfast or a leisurely weekend brunch, it’s a wholesome, dairy-free, and egg-free alternative that doesn’t skimp on flavor. Indulge in this ultimate vegan comfort food that proves mornings were made for mouthwatering plant-based creations!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices Smoke-flavored tempeh bacon strips
- 150 grams Firm tofu
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Nutritional yeast
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 1 tablespoon Silken tofu
- 2 slices Vegan cheese slices
- 2 Whole grain English muffins
- 1 tablespoon Vegan butter
- 1 tablespoon Avocado oil
Instructions
Press the firm tofu with a paper towel to remove excess water, then crumble it into a bowl.
Add turmeric, nutritional yeast, salt, black pepper, and silken tofu to the bowl with the crumbled tofu. Mix well until combined.
Heat half the avocado oil in a non-stick skillet over medium heat. Add the tempeh bacon slices and cook until crispy, about 3-4 minutes on each side. Remove and set aside.
In the same skillet, add the remaining avocado oil and the tofu mixture. Cook the tofu 'egg' for about 5-7 minutes, stirring occasionally until heated through and slightly browned.
Slice the English muffins in half and toast them lightly. Spread a thin layer of vegan butter on the toasted sides.
Assemble the sandwiches: layer one slice of tempeh bacon, half of the tofu 'egg', a slice of vegan cheese, and another slice of tempeh bacon on the bottom half of each English muffin.
Top with the other half of the English muffin and serve immediately.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 7.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 694 mg | 15% | |
*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.
