Easy $3 Vegan Breakfast Sandwich
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1 english muffin
- 1/4 cup scrambled tofu
- 2 strips tempeh bacon
- sprinkle of daiya cheese
- 1-2 leaves butter lettuce
- 2 slices of tomato
- 2-3 slices of ripe avocado
- roasted garlic hummus to taste
- guacamole to taste
- vegan mayo to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Make a batch of scrambled tofu (here's the recipe), set aside.Sauté the tempeh bacon according to the package instructions. I usually cook mine in a little bit of coconut oil and brown for a couple of minutes per side. Set aside.Lightly toast your English muffin.Spread one side of your English muffing with a light coat of vegan mayo. Spread the other side with some roasted garlic hummus.On one half add 1 scoop of scrambled tofu and 2 slices of tempeh bacon (I usually cut my slices in half and then use between 1½ to 2 slices per sandwich). If you're using Daiya, add a sprinkle on top of the tempeh bacon.If the ingredients have cooled down a little, quickly pop it in the microwave for 15-30 seconds before adding the fresh veggies.Make sure your sandwich is nice and hot before opening it up and adding 1-2 slices of butter lettuce, 1-2 slices of tomato, sliced avocado, and a pinch each of salt and pepper.Enjoy!
