Vegan Egg McMuffin
Start your morning on the right note with this Vegan Egg McMuffin—a plant-based twist on the classic breakfast favorite that’s packed with bold flavors and nourishing ingredients. Featuring a savory tofu "egg" patty infused with turmeric, nutritional yeast, and black salt for authentic eggy flavor, this sandwich is layered with a hearty vegan sausage patty, melty dairy-free cheese, fresh spinach, juicy tomato, and creamy avocado, all nestled between a perfectly toasted English muffin. Quick to prepare in just 20 minutes, this satisfying breakfast is perfect for busy mornings or weekend brunch indulgences. It’s a healthy, cruelty-free, and absolutely delicious way to fuel your day! Keywords: vegan breakfast sandwich, tofu egg, vegan egg mcmuffin, plant-based breakfast recipe.
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Recipe Information
Ingredients
- 0.5 block Extra-firm tofu
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 1 patty Vegan breakfast sausage patty
- 1 Vegan cheese slice
- 1 tablespoon Vegan butter
- 1 English muffin
- 0.5 cup Spinach leaves
- 1 slice Tomato slice
- 0.5 Avocado
Instructions
Drain the tofu and press it with paper towels to remove excess moisture.
Cut the tofu into a round slice about 1/2 inch thick, using either a knife or an appropriately sized cookie cutter to match the English muffin size.
In a small bowl, mix turmeric powder, nutritional yeast, garlic powder, black salt, and black pepper. Sprinkle this mixture evenly on both sides of the tofu slice.
In a non-stick skillet over medium heat, add a small amount of vegan butter. Cook the tofu slice for about 3-4 minutes on each side until lightly golden.
In the same skillet, cook the vegan sausage patty according to package instructions until it is browned and heated through.
While the patty and tofu are cooking, slice the English muffin in half and toast it to your preference.
Once toasted, spread a thin layer of vegan butter on each half of the English muffin.
Layer the sandwich with spinach leaves on the bottom half, followed by the cooked tofu slice, vegan cheese slice, tomato slice, vegan sausage patty, and finally avocado slices.
Top with the other half of the English muffin.
Serve warm and enjoy your vegan Egg McMuffin!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1487 mg | 114% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1216 mg | 26% | |
*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.
