Vegan Classic Breakfast Sandwich
Start your day right with this irresistible Vegan Classic Breakfast Sandwich, a savory twist on a traditional favorite that's packed with bold flavors and wholesome ingredients. Featuring protein-rich scrambled tofu seasoned with turmeric, black salt, and nutritional yeast for an eggy flavor, crispy vegan bacon, melty vegan cheese, creamy avocado, and fresh baby spinach, all tucked between toasted whole-grain English muffins, this sandwich is a plant-based powerhouse. Quick to prepare in just 25 minutes, it’s perfect for busy mornings or leisurely weekend brunches. Whether you enjoy it as-is or spice it up with a drizzle of hot sauce, this hearty breakfast sandwich is guaranteed to satisfy and energize your day. Vegan breakfast lovers, this one's for you!
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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
- 4 slices Vegan bacon
- 2 slices Vegan cheese slices
- 2 pieces Whole grain English muffins
- 1 medium Avocado
- 6 pieces Cherry tomatoes
- 1 cup Baby spinach
- 1 teaspoon Hot sauce (optional)
Instructions
Drain and press the firm tofu to remove excess moisture. Pat dry with a paper towel.
In a small bowl, mix nutritional yeast, turmeric powder, black salt, and ground black pepper.
Crumble the tofu into small pieces resembling scrambled eggs and toss in the spice mixture until evenly coated.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the spiced tofu and cook, stirring occasionally, for about 5-7 minutes until lightly golden. Set aside.
In the same skillet, add the remaining tablespoon of olive oil and fry the vegan bacon slices until crispy, about 2-3 minutes on each side. Remove from the skillet and set aside.
Slice the English muffins and toast them until golden brown.
Peel, pit, and slice the avocado. Slice the cherry tomatoes as well.
Assemble the sandwich: layer the bottom half of the toasted English muffin with a scoop of tofu scramble, followed by a slice of vegan cheese, crispy vegan bacon, a few slices of avocado, and cherry tomatoes. Top with baby spinach leaves.
Add a dash of hot sauce if desired, then crown the sandwich with the top half of the English muffin.
Serve immediately and enjoy your Vegan Classic Breakfast Sandwich!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 3.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 767 mg | 16% | |
*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.
