Vegan Breakfast Muffin

01/03/20237 min read

holland and barrett tofu breakfast muffin

Serve two people with this easy vegan breakfast muffin recipe. With prep and cook time of just 10 minutes, you can be wolfing down this meal in no time.

Vegan

Easy

Serves 2

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Nutrition: per serving

Protein

28g

Total fat

32g

Saturates

Fibre

Carbs

34g

Sugar

Salt

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

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.)

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.

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.