Vegan Classic English Muffin with Egg and Cheese
Transform your breakfast game with this Vegan Classic English Muffin with Egg and Cheese—a plant-based twist on the beloved morning sandwich. Featuring golden-browned tofu slices seasoned with a savory blend of kala namak (black salt), nutritional yeast, and turmeric to mimic the flavor and texture of eggs, this recipe is a delight for vegans and non-vegans alike. Topped with melty vegan cheddar cheese and vibrant sautéed spinach, all nestled inside a warm, buttery vegan English muffin, it’s the ultimate combination of hearty and wholesome. Ready in just 25 minutes, this quick and easy recipe is perfect for busy mornings or a satisfying weekend brunch. Packed with flavor and protein, it delivers everything you love about a breakfast classic—minus the animal products!
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Recipe Information
Ingredients
- 2 pieces Vegan English muffins
- 200 grams Firm tofu
- 1 tablespoon Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Kala namak (black salt)
- 2 slices Vegan cheddar cheese slices
- 0.5 cup Spinach leaves
- 2 tablespoons Vegan butter or margarine
- 1 tablespoon Olive oil
- 0.25 teaspoon Freshly ground black pepper
Instructions
1. Slice the English muffins in half and lightly toast them. Spread a thin layer of vegan butter or margarine on each half.
2. Using a sharp knife or circular cutter, cut the tofu into thick rounds resembling egg patties. You should get about 2 pieces.
3. In a small bowl, mix nutritional yeast, turmeric powder, garlic powder, kala namak, and black pepper. Sprinkle this mixture over both sides of the tofu slices.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the tofu slices. Cook them for 3-4 minutes on each side until golden brown and slightly crispy.
5. Place a slice of vegan cheddar cheese on top of each tofu round during the last minute of cooking, allowing it to melt slightly.
6. In the same skillet, add the spinach leaves and stir them until just wilted, about 1 minute.
7. Assemble the sandwiches by placing a tofu 'egg' with melted cheese on the bottom half of each English muffin. Top with a handful of wilted spinach.
8. Cover with the top half of the English muffin. Serve immediately and enjoy your vegan classic English muffin with egg and cheese!
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 721 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.
