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Vegan English Muffin Breakfast Sandwich

Bring a little savoury to your morning with our Vegan English Muffin Breakfast Sandwich. We’ve layered vegan hollandaise, tofu omelette, smoked tempeh, vegan cheese, and tomato on top of our sprouted whole grain Soft Wheat English Muffins. The English Muffin’s subtle sour flavour and delicate chew pairs perfectly with the springy tofu omelette and crispy tempeh crunch.

This recipe calls for kala namak, also known as Indian black salt or Himalayan black salt. Kala namak has a pungent, sulphurous scent and taste—similar to eggs—making it a staple in vegan cooking. Our vegan hollandaise sauce uses this unique ingredient to boost umami and infuse an eggy-buttery taste. (Look for it at South Asian or natural grocers, or order online).

Make our Vegan English Muffin Breakfast Sandwich go-to friendly by mixing the vegan hollandaise sauce with vegan mayo and slathering it across our English muffins. Or make a morning at home a little saucier and serve it benny-style! Just drizzle the vegan hollandaise generously over the tofu omelette, and serve this sandwich open-faced like the classic brunch that inspired it.

ingredients:

For the English Muffin Breakfast Sandwich:

  • 6 Soft Wheat English Muffins, split open and toasted
  • 12 tablespoons vegan mayonnaise
  • 12 slices vegan bacon or smoked tempeh
  • 6 slices non-dairy cheddar-style cheese
  • 1 tomato, sliced

For the Vegan Hollandaise:

  • 1 cup cashews
  • 1 ¼ cups non-dairy milk or water
  • 1/4 cup freshly squeezed lemon juice, add to taste if you like it more sour
  • 1/4 cup melted vegan butter or refined coconut oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon ground mustard seed
  • 1/2 teaspoon white pepper
  • ½ teaspoon turmeric, for colour
  • Pinch of ground cayenne
  • ½ teaspoon salt
  • ¼ teaspoon kala namak (Indian black salt)
  • ½ teaspoon garlic powder

For the Tofu Omelette:

  • 2 garlic cloves minced
  • 1 ½ cups silken tofu (one 349g (12 oz) package)
  • 2 tablespoons hummus
  • Salt and pepper to taste
  • ¼ teaspoon paprika
  • 1 teaspoon cornstarch
  • ¼ teaspoon kala namak, optional
  • ¼ teaspoon turmeric for colour
  • 1 – 1 ½ teaspoons water or unsweetened plant-based milk
instructions:

For the Vegan Hollandaise:

  1. Add all hollandaise ingredients to the blender and blend until smooth.
  2. Transfer to a small pot heat over low heat until warmed through, stirring occasionally.

For the Tofu Omelette:

  1. Sautee garlic in vegan butter, until just golden (about 1 minute).
  2. Transfer garlic to blender and add tofu, hummus, salt and pepper, paprika, cornstarch, kala namak, and turmeric. Blend, and add water or plant-based milk to thin, as needed.
  3. You can either cook tofu omelette in a pan in batches, or you can bake in a muffin tin at 350℉ for 20 – 25 minutes or until cooked through.

Take Your Vegan Eggs Benny To-Go with Silver Hills' Sprouted Bakery's Vegan English Muffin Breakfast Sandwich Recipe

To Assemble as a To-Go Sandwich:

  1. Mix 1 teaspoon of the vegan hollandaise into 2 tablespoons of plain vegan mayo.
  2. Spread on one side of an English Muffin.
  3. Add two slices of vegan bacon or tempeh, the vegan omelette, and top with a cheese slice and tomato if desired.
  4. Sandwich and enjoy!

(Makes 6 Vegan English Muffin Breakfast Sandwiches)

tips:
  1. Take your vegan omelette to a gourmet level! Sprinkle herbs or sauteed veggies like onions, garlic, peppers, and mushrooms into your pan, and add to the blended mixture before cooking. (We added basil to ours.)
  2. Love cooking with kala namak? Try our Tofu Egg(less) Salad Open-faced Bagelwich that also calls for Indian black salt.

Get more sprouted whole grain plant-based meal ideas! Like Silver Hills Sprouted Bakery on Facebook or follow us on Instagram for more recipes like this.