Vegan Classic Bacon Egg and Cheese Sandwich
Indulge in the ultimate plant-based comfort food with this Vegan Classic Bacon Egg and Cheese Sandwich—a masterful reinvention of a breakfast favorite! This recipe combines crispy vegan bacon, a tofu-based "egg" seasoned with black salt for that authentic eggy flavor, and gooey vegan cheese, all tucked into a golden-toasted English muffin slathered with creamy vegan butter. The tofu "egg" achieves its rich, savory taste with a marinade of nutritional yeast, turmeric, and almond milk, while the vegan bacon adds a satisfying crunch. Perfect for a quick, hearty breakfast or brunch, this sandwich comes together in just 25 minutes and is sure to become a staple of your morning routine. Whether you're a lifelong vegan or just dipping your toes into plant-based eating, this sandwich delivers big on flavor and nostalgia.
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Recipe Information
Ingredients
- 4 slices vegan bacon
- 0.5 block firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 2 tablespoons unsweetened almond milk
- 2 slices vegan cheese slices
- 1 tablespoon vegan butter
- 2 whole English muffins
- 1 tablespoon avocado oil (or other neutral oil)
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Slice the firm tofu into two 1/2-inch thick pieces to resemble egg patties.
In a small bowl, mix the nutritional yeast, turmeric powder, black salt, unsweetened almond milk, salt, and pepper. This will serve as the marinade for the tofu to give it an egg-like taste.
Place the tofu slices into the marinade and let them soak for at least 5 minutes on each side to absorb the flavors.
Heat a non-stick skillet over medium heat and add the avocado oil.
Add the marinated tofu slices to the skillet and cook for 4-5 minutes on each side until they are golden brown. Remove them from the skillet and set aside.
In the same skillet, add vegan bacon slices and cook according to the package instructions until crispy. Typically, this will take 2-3 minutes per side. Remove and set aside.
While the bacon is cooking, toast the English muffins until lightly golden and spread vegan butter on each half.
Assemble the sandwich by placing a tofu egg patty on the bottom half of each English muffin, followed by vegan cheese and vegan bacon slices.
Cover with the top half of the muffin and serve immediately to enjoy the warm, melty goodness.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 842 mg | 65% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 593 mg | 13% | |
*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.
