Author: Carleigh Bodrug
Prep Time: 14 min
Cook Time: 20 min
Calories: 288 calories per serving
Servings: 12 servings

•  Nonstick spray, for pan (optional)
• 14 ounces (about one 400 g block) extra-firm tofu, or fava bean tofu for soy-free
• 1½ cups chickpea flour or besan
• 2 cups unsweetened plant-based milk of choice
•  6 tablespoons nutritional yeast
• 1 teaspoon ground turmeric
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper 1 teaspoon baking powder

Filling

• 1 cup drained and chopped oil-packed sun-dried tomatoes
• 2 cups chopped spinach
• 1 red onion, diced

For serving

• 12 vegan English muffins, or 24 slices vegan bread of choice

1.  Preheat the oven to 400°F. Spray a 9 x 13–inch baking pan with nonstick spray, or line with a reusable baking mat or parchment paper.
2. Combine the tofu, chickpea flour, plant-based milk, nutritional yeast, turmeric, salt, pepper, and baking powder in a blender. Blend until smooth.
3. Add the fillings: Pour the tofu mixture from the blender into a medium-size bowl. Using a spatula, gently stir in the sun-dried tomatoes, spinach, and red onion until dispersed. This is your "egg" mixture.
4. Pour the egg mixture onto the prepared pan, and spread until evenly dispersed. Cover with foil or place another baking pan, overturned, on top, and bake for 20 minutes.
5. Remove from the oven and allow to cool for 10 minutes. While the egg mixture is cooling, toast the English muffins.
6. Cut the egg mixture into twelve slices, and place on the English muffins along with such condiments as ketchup, vegan cheese, or hot sauce, as desired.
7. Serve immediately, or freeze as the perfect meal-prepped breakfast.

Reheat instructions

From fridge: Wrap in foil or a damp paper towel and heat in a toaster oven or microwave for 30 to 60 seconds, until warmed through.

From frozen:

• Oven or toaster oven: Bake at 375°F for 15 to 20 minutes.
• Microwave: Wrap in a paper towel and microwave for 11⁄2 to 2 minutes, flipping halfway through.

Storage: Transfer the fully prepared sandwiches to airtight containers and refrigerate for up to 4 days.

Alternatively, wrap in parchment paper and store in a sealed container in the freezer for 3 to 4 months.

Boost: For a heartier breakfast sandwich, add sliced avocado, vegan bacon, or more greens when ready to serve.