| SAUSAGE "EGG" & CHEESE BREAKFAST SANDWICHES |
With a recipe like this there is absolutely no need to make a stop on your way into the office. This quick, high protein breakfast sandwich is about 10000x better for you, cheaper, and a whole lot tastier! Plus this batch makes 6 sandwiches that you can stack in your fridge or freezer so you never run out of healthy breakfast options.
Recipe & Macro Note
Because this recipe calls for pre-made sausage, cheese, and english muffins the listed macros are specific to the exact products I used. If you don't have those brands or prefer a different brand you can use the links to subtract the macros of the product listed and add back in the macros of the product you used. Alternatively just use products with similar macros and call it a day!
Recipe makes 6 sandwiches
Macros per sandwich:
410 cals - 18g fat - 35g carbs - 27g protein
Ingredients
350g extra firm tofu
1/4 cup full fat coconut milk
1 1/2 tbsp nutritional yeast
1/4 tsp turmeric powder
1/4 tsp salt
6 slices vegan cheddar cheese
6 tbsp ketchup
6 whole wheat english muffins
Recipe
Preheat the oven to 375 F and line a small baking tray with parchment paper.
Slice the sausages in half so you have 6 pieces. Then slice each half halfway down the middle lengthwise. Open the center with your hands gently trying to keep the two sides attached. This is a butterfly cut. It will make it easier to keep the two pieces in your sandwich. If the pieces come a part, don't worry!
Place the sausage on the prepared baking tray and bake until crispy, roughly 12-15 minutes. Set aside to cool.
To a mixing bowl add: coconut milk, nutritional yeast, turmeric powder, salt, and 2 tbsp water. Whisking to combine.
Slice the tofu into 6 squares.
Add the tofu squares and coconut milk mixture into a sealable container. Shake gently to coat the tofu with the marinade.
Preheat a non-stick pan to medium heat.
Once the pan is hot add the tofu pieces. Add a spoonful more marinade to the top of each tofu square. Cook until tofu "eggs" are golden, then flip and cook until the second side is nice and golden as well. This should take 2-3 minutes per side.
Build the sandwiches:
Cut 6 squares of parchment paper and add the bottom half of each english muffin to the center of each.
Add one tablespoon ketchup to each piece.
Top with tofu egg, crispy sausage, one slice of vegan cheddar, and the other half of the english muffin.
Fold the parchment paper around the sandwich and seal with elastic bands or place them all in a large Ziploc bag.
When ready to eat:
If you used an elastic band to seal the sandwiches make sure to remove it first.
Then either add the parchment wrapped sandwich(s) to a baking tray and bake in the oven at 350 F for 15 minutes or warm them in the microwave for 2-3 minutes.
Breakfast sandwiches should keep in the fridge in a sealed bag or container for up to 4 days. Or freeze them in a freezer safe container for up to a month!
Enjoy!
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