Vegan Breakfast Sandwich (McMuffin Copycat)
This vegan breakfast sandwich is a fan-favorite with a delicious tofu egg, vegan sausage, and melty cheese all layered on a toasted English Muffin!
Servings: 3 sandwiches
Ingredients
- 1 block extra firm tofu drained and pressed
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ¼ teaspoon black salt
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast
- Pinch pepper
- 1 tablespoon 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.