Make breakfast great again with this quick and easy vegan breakfast sandwich by ilovevegan.com. This recipe really brought back fond memories of English muffins. The only difference is that its filled with nutritional goodness.
Ingredients
Base
- 1 English muffin
Protein
- 1/4 cup scrambled tofu
- 2 strips tempeh bacon
- sprinkle of Daiya cheese
Vegetables
- 1–2 leaves butter lettuce
- 2 slices of tomato
- 2–3 slices of ripe avocado
Condiments
- roasted garlic hummus, to taste
- guacamole, to taste
- vegan mayo, to taste
INSTRUCTIONS
- Make a batch of scrambled tofu (here’s a recipe), set aside.
- Sauté the tempeh bacon according to the package instructions. Set aside.
- Lightly toast your English muffin.
- Spread one side of your English muffin with a light coat of vegan mayo. Spread the other side with some roasted garlic hummus.
- On one half add 1 scoop of scrambled tofu and 2 slices of tempeh bacon. If you’re using Daiya, add a sprinkle on top of the tempeh bacon.
- If the ingredients have cooled down a little, quickly pop it in the microwave for 15-30 seconds before adding the fresh veggies.
- Make sure your sandwich is nice and hot before opening it up and adding 1-2 slices of butter lettuce, 1-2 slices of tomato, sliced avocado, and a pinch each of salt and pepper.
- Enjoy!
