Eggy Breakfast Muffin

Difficulty: Easy – Medium

Serves 4

How long has it been since you’ve had a breakfast muffin, huh? If your answer was “AGES!” you’ll be super pumped for this recipe; if your answer was “I had one yesterday!” you’ll probably still really enjoy this recipe. My Breakfast muffin has tempeh bacon and tomato plus a super fun eggy tofu element which I think you’ll dig. Serve it up with a couple of hash browns and you’ve got yourself a winning start to the day.

Ingredients

Tempeh Bacon

• 150g tempeh
• 1/4 soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon liquid smoke
• 2 tablespoons maple syrup

Eggy Tofu

• 1 350g block of high protein, firm tofu
• 1/3 cup nutritional yeast
• 1-2 teaspoons black salt (get this from your local Indian grocer)
• 1 teaspoon garlic powder

The Rest

• 4 English muffins
• 4 tablespoons BBQ sauce
• 2 tomatoes, thinly sliced

Method

1. Thinly slice the tempeh into strips (no more than 5mm thick) and place in a container with an airtight lid.
2. Mix together the soy sauce, vegan Worcestershire sauce, liquid smoke and maple syrup and pour over the tempeh. Secure the lid and place in the fridge, giving a gentle shake every now and again.
3. Cut the block of tofu into four large squares (like a square burger patty) and gently press each one between paper towel to remove excess moisture.
4. Add the nutritional yeast, black salt (start with one teaspoon and build up if needed) and garlic powder to a shallow dish and combine. Coat each piece of tofu bu pressing into the mixture on all sides. Set aside.
5. Preheat your grill to very low and heat a little olive oil in a frypan on high. Add the tempeh and cook until dark on both sides before placing under the grill to keep warm.
6. Add more oil to the frypan and add the eggy tofu, cook on both sides until golden. Sprinkle with a little more black salt if you’d prefer.
7. Squeeze some BBQ sauce onto the bottom half of each English muffin before adding the eggy tofu, tempeh bacon and tomato. Serve immediately.