Vegan Breakfast Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of tofu-based omelet with mushrooms, peppers, and spinach on English muffins alongside plant-based sausage and cheddar. This make-ahead vegan sandwich is hearty and protein-packed for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon olive oil (15mL)
- 1 cup mushrooms (finely chopped – 70g)
- ½ red bell pepper (thinly sliced – 50g)
- 1 small red or white onion (thinly sliced then halved – about 100g)
- 1 ½ cups fresh baby spinach (45g)
- 1 block silken tofu (12.3 oz., 349g)
- ½ cup nutritional yeast (51g)
- ½ cup chickpea flour (39g)
- 1 tablespoon cornstarch (8g)
- ¼ teaspoon ground turmeric (0.5g)
- ½ teaspoon garlic powder (1.5g)
- ¾ teaspoon salt (4.5g)
- Black pepper (to taste)
- ⅔ cup unsweetened vegan milk (120mL)
- 1 teaspoon baking powder (4g)
- 10 English muffins (sliced and toasted)
- 10 vegan breakfast sausage patties
- 10 slices vegan cheddar cheese
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 1177mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 189mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.