Tofu McMuffin

This recipe was created by Karen Wiens on 1/30/15.

We drink smoothies a lot for breakfast, but sometimes I want something to chew. This is easy and handheld – can be taken on the go!
Serves 2
10 minutes to prepare
10 minutes to cook
1/4 cup vegan sour cream
1 tablespoon nutritional yeast
1 pinch salt, (to taste)
1 pinch black pepper, (to taste)
1 tablespoon water
1 teaspoon turmeric
1/2 teaspoon dijon mustard
8 ounces firm tofu
1 pinch garlic powder, (to taste)
1 pinch onion powder, (to taste)
1 pinch chili powder
2 whole wheat english muffins
1 tomato, sliced
1/2 cup spinach, (enough to create a bed on each muffin)
1/2 cup smoked sundried tomato
Add vegan sour cream to a bowl.

Add the yeast.

Add salt.

Add pepper.

Add water to thin.

Add turmeric.

Add mustard.

Start toasting your muffins.

Slice your tofu on edge in about 1/4″ slices.

Use a glass to cut into egg shape.


Pan fry with some cooking spray on med-high.

Slice your tomatoes.

Make a bed of spinach on your muffin bottoms.

Add your egg-shaped tofu once it’s heated through.

Add fresh tomato slices and sun-dried tomatoes.

Drizzle with sauce.