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The Mcvegan Breakfast Sandwich

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The Mcvegan Breakfast Sandwich
  • 6 Servings
  • 10 mins Prep Time
  • 30 mins Total Time
  • 423 Cal/Serving

Nutritional Facts

Cal./Serving 423
Total Fat 17g
Saturated Fat
Trans Fat
Carbohydrates 37g
Dietary Fiber
Sugars 5g
Protein 28g


Created by Chef Chloe Coscarelli for Chloe Flavor

Drive-thru breakfast, begone! This breakfast sandwich takes first prize in flavor, texture, and nutrition. Okay, I just gave that award to myself, but I promise, this recipe really does deserve it. It looks like fast food and tastes like fast food, but gives you all the energy and nourishment you need to start your day.

8 ounces silken tofu

2 tablespoons olive or refined coconut oil, plus more as needed

1 tablespoon nutritional yeast flakes

2 teaspoons sea salt

½ teaspoon ground turmeric

½ teaspoon onion powder

½ teaspoon garlic powder

1 small onion, chopped

8 ounces sliced mushrooms

8 ounces ground seitan

1 cup cherry tomatoes, halved

1 (16-ounce) package extra-firm tofu, drained and patted dry with paper towels

5 ounces greens (kale, baby spinach, or chard)

Freshly ground black pepper

6 vegan English muffins or 12 slices of bread, toasted

1 or 2 avocados, thinly sliced

Sriracha or hot sauce (optional)

**MAKE IT GLUTEN-FREE: Serve on gluten-free English muffins and replace the seitan with tempeh.


  1. In a blender or food processor, combine the silken tofu, 1 tablespoon of the olive oil, nutritional yeast, salt, turmeric, onion powder, and garlic powder
  2. Blend until smooth. If the mixture is too thick to combine, add 1 to 2 tablespoons of water and blend again as needed
  3. In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. When it shimmers, add the onion, mushrooms, seitan, and tomatoes and cook for 5 to 7 minutes, until onions are translucent
  4. Using your hands, crumble the extra-firm tofu into the skillet and cook, stirring occasionally, for about 5 minutes, until lightly browned, adding more oil if needed
  5. Add the greens and cook until just wilted, about 3 minutes
  6. Add the pureed tofu mixture, then reduce the heat to medium and cook, stirring often, for 2 to 3 minutes, until the pureed tofu thickens. Taste and season with pepper
  7. Layer the bottoms of the English muffins with the scramble, sliced avocado, and a very light drizzle of sriracha, if desired. Top them with the muffin tops and serve
  8. TIP - GROUND SEITAN: If you cannot find ground seitan, you can make your own using seitan of any shape or size (strips, cubes, etc.). Drain your seitan well, then pulse in the food processor until finely ground. Do not overpulse; the seitan should still have some texture

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!