Vegan English Breakfast Muffin
Start your morning with the irresistible Vegan English Breakfast Muffin—a hearty, plant-based spin on the classic English breakfast sandwich! Perfectly toasted English muffins are stacked with golden turmeric-spiced tofu, smoky vegan sausage, sautéed spinach, creamy avocado, and juicy cherry tomatoes, creating a symphony of flavors in every bite. Whether you're craving a wholesome breakfast or a satisfying brunch, this recipe comes together in just 30 minutes, making it ideal for busy mornings. Packed with savory goodness and vibrant textures, these handheld delights are vegan, nutrient-rich, and guaranteed to brighten your day. Discover how simple it is to elevate your breakfast game with this delicious and healthy breakfast recipe!
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Recipe Information
Ingredients
- 4 whole English muffins
- 200 grams Firm tofu
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Smoked paprika
- 1 tablespoons Soy sauce
- 4 links Vegan sausage
- 1 whole Avocado
- 8 pieces Cherry tomatoes
- 2 tablespoons Vegan butter
- 200 grams Fresh spinach leaves
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Cut the firm tofu into four equal slices, about 1/2 inch thick.
In a bowl, mix turmeric powder, smoked paprika, soy sauce, salt, and black pepper. Marinate the tofu slices in this mixture for about 10 minutes.
While the tofu marinates, heat 1 tablespoon of olive oil in a pan over medium heat. Add the vegan sausage links and cook them until browned on all sides, about 8 minutes. Remove and set aside.
In the same pan, add 1 tablespoon of vegan butter and sauté the fresh spinach leaves until they are wilted, about 2 minutes. Set aside.
Halve the cherry tomatoes and slice the avocado during this time.
To cook the marinated tofu, add another tablespoon of olive oil to the pan. Fry the tofu slices until golden brown on both sides, about 3-4 minutes per side.
Toast the English muffins in a toaster or on a dry skillet until crispy.
Spread the remaining vegan butter on each toasted muffin half.
Assemble the muffins by layering the bottom half with a tofu slice, vegan sausage, sautéed spinach, avocado slices, and cherry tomato halves. Place the top half of the muffin on each stack to complete the sandwich.
Serve the Vegan English Breakfast Muffins warm, enjoying a wholesome and flavorful breakfast treat.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 31.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3114 mg | 66% | |
*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.
