Vegan Sausage Egg and Cheese Sandwich
Indulge in a satisfying and flavorful start to your day with this Vegan Sausage Egg and Cheese Sandwich—a plant-based twist on a classic breakfast favorite. Packed with savory layers, this recipe features seasoned extra-firm tofu mimicking scrambled eggs, crispy plant-based sausage patties, and gooey vegan cheddar cheese, all nestled between buttery, toasted English muffins. Enhanced with vibrant spinach leaves and juicy tomato slices for a fresh touch, this sandwich is a protein-rich, dairy-free delight that's perfect for breakfast or brunch. With key ingredients like nutritional yeast, turmeric, and black salt (Kala Namak) delivering an irresistible eggy flavor, and simple preparation steps that ensure a quick 25-minute turnaround, this sandwich is both nutritious and indulgent. Perfectly crafted to satisfy vegans and non-vegans alike, it’s the ultimate breakfast sandwich you didn’t know you were craving!
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Recipe Information
Ingredients
- 2 pieces plant-based breakfast sausage patty
- 200 grams extra-firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black salt (Kala Namak)
- 2 slices vegan cheddar cheese slices
- 2 pieces English muffins
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 50 grams spinach leaves
- 4 slices tomato slices
Instructions
Begin by preparing the tofu 'egg'. Drain and press the tofu to remove excess water, then crumble it into a bowl until it resembles the texture of scrambled eggs.
Add nutritional yeast, turmeric powder, garlic powder, and black salt to the crumbled tofu. Mix well to incorporate all spices.
Heat olive oil in a skillet over medium heat. Add the seasoned tofu and cook for 5-7 minutes, stirring occasionally, until heated through and lightly browned. Set aside.
In the same skillet, add vegan butter and lightly toast the English muffins until golden brown. Remove from skillet and set aside.
Cook the plant-based sausage patties in the skillet according to the package instructions, until crispy and browned on both sides. This usually takes about 3-5 minutes per side.
To assemble the sandwich, start by laying a sausage patty on the bottom half of each toasted English muffin.
Layer the cooked tofu 'egg' over the sausage patties, then place a slice of vegan cheddar cheese on top.
Return the assembled bottom halves to the skillet, cover with a lid, and heat for 1-2 minutes or until the cheese starts to melt.
Add a few spinach leaves and two tomato slices on top of the melted cheese. Cover with the top halves of the English muffins.
Serve immediately and enjoy your delicious vegan sausage egg and cheese sandwich!
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 15.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1508 mg | 116% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1494 mg | 32% | |
*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.
