Description
Gluten free english muffins are the perfect vehicle for this satisfying scrambled tofu and avocado breakfast sandwich. You can make the filling ahead of time and throw this together in 5 minutes for an on-the-go breakfast!
Ingredients
Scale
Scrambled Tofu:
- 14 oz firm tofu
- 1 tbsp nutritional yeast
- ½-¾ tsp turmeric
- ¾ tsp chili powder
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ tsp cumin
- ⅛ tsp cayenne
- 1 tbsp olive oil
Sandwich:
- 2 Canyon Gluten Free Original English Muffins, sliced in half and toasted
- 2 tbsp spicy vegan mayo
- 1 avocado, sliced
- 1/2 cup micro greens of choice
Instructions
- Wrap tofu in a towel or paper towel and press out moisture for 30 minutes (we put a heavy pan on top).
- In a large bowl, crumble the tofu. Whisk dry ingredients in a small bowl and pour into bowl with tofu. Stir well to coat crumbled tofu.
- In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, stirring frequently until warmed and ready to serve.
- Meanwhile, toast english muffins and spread each half with vegan mayo. Add a layer of scrambled tofu, followed by microgreens, avocado, and the other half of the english muffin. Enjoy!
Notes
If you don't like english muffins, this would also be great as a bagel sandwich, or as an open-faced regular sandwich (also known as toast ;)).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 611
- Sugar: 6.5 g
- Sodium: 1230.3 mg
- Fat: 38.5 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 40.3 g
- Fiber: 12.7 g
- Protein: 28.8 g
- Cholesterol: 0 mg
