Vegan Breakfast Sandwiches
Start your day with the ultimate plant-based comfort food: Vegan Breakfast Sandwiches! These hearty, protein-packed delights feature toasted English muffins filled with fluffy tofu scramble seasoned with nutritional yeast and turmeric, smoky tempeh bacon marinated in a flavorful blend of soy sauce, maple syrup, and smoked paprika, and fresh layers of creamy avocado, juicy tomato, and crisp spinach. Perfectly balanced in texture and taste, this recipe delivers a satisfying bite in just 35 minutes. Whether you're meal-prepping for the week or serving brunch, these delicious vegan sandwiches are sure to impress.
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Recipe Information
Ingredients
- 4 pieces English muffins
- 1 block (14 oz) Firm tofu
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 tablespoon Olive oil
- 1 block (8 oz) Tempeh
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 1 whole Avocado
- 1 cup Spinach leaves
- 1 large Tomato
Instructions
Press the tofu for 10 minutes to remove excess liquid. Crumble it into small pieces resembling scrambled eggs and set aside.
Thinly slice the tempeh into strips about 1/4-inch thick.
In a shallow bowl, whisk together soy sauce, maple syrup, and smoked paprika. Marinate the tempeh strips in this mixture for at least 10 minutes, turning occasionally.
Heat a non-stick skillet over medium heat, add olive oil, and cook the marinated tempeh strips for 2-3 minutes on each side, or until golden and slightly crispy. Remove and set aside.
In the same skillet, add the crumbled tofu. Stir in nutritional yeast, turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Set aside.
Toast the English muffins until lightly golden and crispy.
Slice the avocado and tomato into thin slices.
To assemble the sandwiches, layer the bottom half of each English muffin with spinach leaves, a scoop of tofu scramble, a few slices of tempeh bacon, tomato slices, and avocado. Top with the other half of the muffin.
Serve immediately and enjoy your delicious vegan breakfast sandwiches!
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 58.4 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1005 mg | 77% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3244 mg | 69% | |
*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.
