holland and barrett tofu breakfast muffin

Vegan Breakfast Muffin

Whip up filling, satisfying vegan breakfast muffins in minutes with this simple recipe made with smoked tofu and dairy-free cheese


Serves 2
Prep time 10 minutes
Cook time 10 minutes
Difficulty easy


Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
561 kcal 32.7 g 4.9 g 28.3 g 7.5 g 34.6 g 3.8 g 1.44 g

Ingredients

  • 1 tsp flaxseed oil *
  • 200g smoked tofu
  • 2 slices of dairy-free cheese
  • 2 tsp dairy-free basil pesto *
  • 2 white or wholemeal muffins, halved and toasted
  • 2 large leaves of little gem lettuce
  • 1 avocado, halved and sliced

*Available at Holland & Barrett

Method

Step 1.
Heat a griddle pan on a high heat. Using a pastry cutter – it’s best if it’s the same size as the muffins – cut out two tofu ‘burgers’, each about a centimetre in height. (Split one burger into two if it’s too thick.)

Step 2.
Brush the tofu burgers on both sides with the oil and place onto the hot griddle. Cook for 2-3 minutes each side until hot through, and slightly charred. After you have cooked one side of the burger and flipped it, place a slice of dairy-free cheese on the top of each burger to melt.

Step 3.
To assemble the burgers, spoon the pesto onto the toasted muffin base and top with the lettuce, sliced avocado and the tofu cheeseburger. Cover with the top of the muffin, and serve immediately.

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Recipe created by Natalie Thomson
Nutrition information reviewed by Fiona Hunter

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