Vegan Breakfast Sandwich (McMuffin Copycat)
This melty vegan breakfast sandwich is a copycat of the famous McMuffin, but vegan! The ingredients are very simple and you can make this in less than 30 minutes.This is a great meal-prep breakfast sandwich and can be wrapped in foil and frozen for a month.
Ingredients
To make these melty vegan egg sandwiches, collect the following ingredients:
- Extra firm tofu: Make sure it’s extra firm or else your vegan egg will fall apart
- Plant-based sausage: There are lots of options for this. I love Beyond Meat or Morning Star but choose whatever you like the best! If you have a Kroger-brand grocery store near you, the Simply organic ones are delicious and larger in size.
- English muffins: I used sourdough english muffins.
- Vegan cheddar cheese slices: In this recipe I used So Delicious slices because they melt perfectly on this breakfast sandwich.
- Spices:
- Turmeric (for color)
- Garlic powder
- Black salt (gives eggy taste- You can find this online here or in some grocery stores. I’ve seen it in Indian grocery stores.)
- Nutritional yeast
- Regular salt
- Black pepper
See recipe card for full ingredient list and quantities.
How to Make Vegan Breakfast Sandwiches
Prep your tofu
Drain and press your tofu for 10-15 minutes.
Cut tofu tofu block into three large rectangles (~1 inches thick). Using a cup or round cookie cutter (that is close to 3 inches in diameter), cut out a circle but gently pressing the cup through the center of each tofu rectangle. I was able to make 3 vegan eggs from one block of tofu. (Save your tofu scraps to make a tofu scramble with the leftovers!)
Mix Spices & Coat Tofu
Meanwhile, mix up spices and spread on a plate.
Coat the tofu circles with the spice mixture on a plate. (You will likely have some spice left over you can use for the leftover tofu in a scramble!)
Cook Vegan Egg & Sausage
In a saucepan, heat up some olive oil over medium heat. (Can also cook oil-free on non-stick pan).
Cook tofu pieces for 4-6 minutes each side until crisp and slightly browned. You can also cook up the plant-based sausage in the same pan at the same time.
(While your tofu is cooking, toast your English muffin in a toaster until just lightly browned)
Assemble
Layer vegan cheese on the bottom half of the english muffin, then sausage, then the vegan egg.
Optional but recommended: Place assembled sandwich back in pan over low/med heat and cover to let cheese melt for a few minutes.
How to Store Leftover Vegan Breakfast Sandwiches
These vegan breakfast sandwiches store great wrapped in aluminum foil in the fridge for 3 days or in the freezer for up to 3 months! Great for meal prep for the weeks.
Vegan Breakfast Sandwich Additions
- Avocado
- Tomato slices
- Lettuce or spinach
- Sliced onions
- Bell peppers (sliced)
- Mushrooms (sautéed)
- Salsa
- Guacamole
- Sriracha or hot sauce
- Chipotle aioli
and so many more!
What’s the best vegan cheese to use on these sandwiches?
I personally love the So Delicious cheddar slices because they melt amazing! There are lots of other brands out there with different flavors like Smoked Gouda from Follow Your Heart.
What is black salt? What if I don’t have it?
Black salt, also known as Kala Namak, is a type of rock salt that is dark purple to blackish in color. It has a distinct sulfur/eggy smell and is great for these vegan “eggs”. You can find it on Amazon or some Asian grocery stores.
If you don’t have it, you can just omit it from the recipe. Your tofu eggs will still taste great!
Pro Tips ✔️
- To make a circular egg I use a drinking glass but if you had a round cookie cutter that would be perfect.
- If you cook your breakfast sausage at the same time as the tofu, let some of the sausage oil cook onto the tofu to give them an even better flavor.
- Don’t skip the black salt if possible! It really gives it the eggy flavor and elevates the breakfast sandwich.
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▶︎You will also love these flavorful vegan egg muffins that are great for breakfast on the go! For another high protein breakfast try out my delicious tofu scramble.
Vegan Breakfast Sandwich (McMuffin Copycat)
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Ingredients
- 1 block extra firm tofu drained and pressed
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp black salt
- 1/4 tsp salt
- 1 Tbsp nutritional yeast
- Pinch pepper
- 1 tbsp olive oil
- 3 English Muffins
- 3 Plant-based sausages of choice
- 3 Vegan cheddar cheese slices
Instructions
- Drain and press your tofu for 10-15 minutes.
- Meanwhile, mix up spices and spread on a plate.
- Cut tofu tofu block into three large rectangles (~1 inches thick). Using a cup or round cookie cutter (that is close to 3 inches in diameter), cut out a circle by gently pressing the cup through the center of each tofu rectangle. I was able to make 3 vegan eggs from one block of tofu. Save your tofu scraps to make a tofu scramble with the leftovers!
- Coat the tofu circles with the spice mixture on a plate. You will likely have some spice left over you can use for the leftover tofu.
- In a large saucepan, heat up some olive oil over medium heat. (Can also cook oil-free on non-stick pan).
- Cook tofu pieces for 4-6 minutes each side until crisp and slightly browned. You can also cook up the plant-based sausage in the same pan at the same time.
- While your tofu is cooking, toast your English muffin in a toaster until just lightly browned.
- Layer vegan cheese on the bottom, then sausage, then the vegan egg.
- Optional but recommended: Place assembled sandwich back in pan over low/med heat and cover to let cheese melt for a few minutes. These store great wrapped in aluminum foil in the fridge for 3 days or in the freeze for up to 3 months! Great for meal prep for the weeks.
Did you make the fake meat as well and do you have a recipe.
Thanks
Hello! No, I do not at this time. I used Morning Star in this recipe but you can use whatever plant-based sausage you enjoy 🙂 Maybe someday I’ll try to make a recipe for plant-based sausage!
Made this yesterday – The spices gave a nice eggy taste without being overpowering. Froze a batch to have this week.
This turned out to be the perfect breakfast! It’s protein-rich and very hearty. We made a big batch of this sandwiches and froze them for use during the week. They were very easy to make and I had all the ingredients in my pantry. The tip about using glasses to cut the shape was very helpful.
I made a couple of these over the weekend for me and my partner. We were craving the old McD’s (old cravings die hard) and this was the answer. Very easy to put together, we are still trying out different vegan sausages to see which ones we like best. Yum!
Hi Jan! Glad you found them easy- let me know what type of vegan sausage ends up being your fave! I love Beyond Meat, Garden, or Simply Organic!