Vegan Classic English Muffin Sandwich
Start your day with the perfect blend of flavor and nutrition using this Vegan Classic English Muffin Sandwich recipe! This plant-based twist on a beloved breakfast favorite features golden toasted vegan English muffins stacked with layers of creamy avocado, juicy tomato slices, fresh baby spinach, and a savory tofu scramble seasoned with turmeric and nutritional yeast for a delightful egg-free punch. Melty vegan cheese and a smear of tangy vegan mayo bring everything together, creating a hearty, satisfying sandwich that's perfect for on-the-go mornings or leisurely brunches. Ready in just 25 minutes, this easy recipe is a must-try for anyone seeking a quick, healthy, and flavorful vegan breakfast idea.
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Recipe Information
Ingredients
- 4 pieces Vegan English muffins
- 200 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 1 tablespoon Avocado oil
- 4 slices Vegan cheese slices
- 1 large, ripe Avocado
- 1 large Tomato
- 1 cup Baby spinach leaves
- 2 tablespoons Vegan mayonnaise
- 1 teaspoon Lemon juice
Instructions
Prepare the tofu scramble: Drain and press the tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
In a medium bowl, mix crumbled tofu with turmeric, salt, black pepper, and nutritional yeast until well combined.
Heat a large skillet over medium heat and add avocado oil. Once hot, add the tofu mixture and cook for about 5 minutes, stirring occasionally, until heated through and lightly browned. Set aside.
Toast the English muffins: Slice the English muffins in half and toast them in a toaster or oven until golden brown.
Prepare the avocado and tomato: Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin strips. Slice the tomato into rounds.
Assemble the sandwiches: Spread vegan mayonnaise on the bottom half of each toasted English muffin. Add a layer of fresh spinach leaves, followed by a few slices of avocado and tomato.
Top with a portion of the tofu scramble, and then place a slice of vegan cheese on top of the tofu. Close the sandwich with the other half of the English muffin.
Optional: For a melty cheese experience, wrap each sandwich in foil and place in a preheated oven at 180°C (350°F) for about 5 minutes.
Serve warm, and enjoy your Vegan Classic English Muffin Sandwich.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 15.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2244 mg | 173% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2323 mg | 49% | |
*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.
