Scrambled Tofu And Tempeh Bacon Breakfast Muffin

Looking for a vegan alternative to the mighty mcdonalds breakfast mcmuffin, here it is. These wonderful vegan breakfast muffins have it all - crispy tempeh bacon, fluffy baked scrambled tofu and soft toasted muffins. I like to finish them off smothered with a dab of tomato sauce and a few crunchy lettuce leaves.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Keyword breakfast, scrambled tofu, tempeh bun, vegan breakfast, vegan breakfast bun, vegan mcdonalds, vegan mcmuffin

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings

Calories 597

Ingredients

2 English Muffins
4-6 Large Leaves Romaine Lettuce
2 Spring Onions

Scrambled Tofu

300 g Silken Tofu
1 Teaspoon Turmeric
1/4 Teaspoon Cumin

Tempeh Bacon

200 g Tempeh
2 Tablespoons Soy Sauce
1 Tablespoon Maple Syrup
1 Teaspoon Smoked Paprika
1 Teaspoon Garlic Powder
2 Tablespoons Sunflower Oil

Instructions

Pre-heat the oven to 200˚c.
Whisk the tofu with the turmeric, cumin and 1 tsp of salt, until it reaches a crumbly scrambled texture.
Pour the scrambled tofu into two small ramekins, pressing the tofu to compact it into the ramekin shape. Place in the 200˚c oven and bake for 15 mins.
Whilst the tofu is cooking, slice the tempeh into long and thin strips, about 1/2 a cm thick. In a small bowl mix together the soy sauce, maple syrup, smoked paprika and garlic powder.
Heat the sunflower oil in a large pan over a high heat. Toss in the tempeh strips, fry each side for 2-3 mins until the tempeh begins to take a little colour.
Pour the soy sauce glaze mixture into the pan and evenly coat the tempeh. Reduce the glaze until the outside of the tempeh begins to blacken and brown. Take off the heat and allow the tempeh to rest so that the tempeh bacon glaze begins to harden.
Cut the muffins in two, toast each side. Spread one side with tomato sauce or a condiment of choice. Tip the baked tofu onto one of the muffin sides and top with the tempeh bacon. Arrange a few leaves of lettuce and some chopped spring onions over the top, season with salt and pepper, then cover with the other muffin piece.

Nutrition