#mcmuffin

There is a savory tofu patty with melted vegan cheese, fresh tomato slices, and baby spinach between two toasted English muffins in this vegan take on the classic Egg McMuffin.

Ingredients: 200g firm tofu, drained and pressed. 1 tablespoon nutritional yeast. 1 teaspoon turmeric. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 English muffins, split and toasted. 2 slices vegan cheese. 2 slices tomato. 2 handfuls baby spinach leaves. Vegan butter or oil for frying.

Instructions: In a bowl, crumble the tofu and mix in the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Form the tofu mixture into two patties. Heat vegan butter or oil in a skillet over medium heat. Cook the tofu patties for 3-4 minutes on each side until golden brown and heated through. Place a slice of vegan cheese on each patty to melt. Assemble the McMuffins by placing a tofu patty on the bottom half of each English muffin. Top each patty with a slice of tomato and a handful of spinach leaves. Cover with the top half of the English muffin. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes