Vegan Breakfast Sandwich

Name: Vegan Breakfast Sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: North American
Ingredients: 250 g extra-firm tofu, extra-firm, sliced; 1¾ tsp low-sodium soy sauce; ½ tsp smoked paprika; ¼ tsp ground turmeric; 2 whole wheat English muffins; ½ avocado; 1 medium tomato; 30 g baby spinach; 1 tsp canola or avocado oil

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Seared, seasoned tofu slices stand in for egg on a toasted English muffin with avocado, tomato and spinach.

337calories

21 gprotein
33 gcarbs
15 gfat
7 gfibre

per serving

Prep: 5 min
Cook: 8 min
Serves: 2
Cost: $2.06/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Pat the tofu dry and cut it into 4 slices about 1.5 cm (1/2 inch) thick, roughly the size of the muffins.
Heat the oil in a non-stick skillet over medium-high heat.
Sprinkle the tofu with the smoked paprika and turmeric and sear for about 3 minutes per side, until golden. Splash with the soy sauce and turn to glaze.
Split the English muffins and toast them until golden, about 2 to 3 minutes.
Mash the avocado onto the bottoms, then stack with the tofu, sliced tomato and spinach and close with the tops.