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Vegan Breakfast Sandwiches

Try our vegan breakfast sandwiches made with homemade tempeh sausage, tofu egg, vegan cheese, and a toasty English muffin!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: mcmuffin, sausage egg mcmuffin, tempeh sausage, tofu egg, vegan breakfast, vegan breakfast sandwich, vegan mcmuffin, vegan sausage egg mcmuffin
Servings: 4
Calories: 550kcal


  • two large non-stick skillets (or if you're like me – two large skillets, one cast iron and one non-stick and a smaller non-stick skillet)
  • measuring cup and spoons
  • knife
  • cutting board
  • food processor
  • silicone spatula
  • steel spatula
  • toaster
  • large spoon


Tempeh Sausage

Tofu Egg

The Rest of the Sandwiches

  • 4 English muffins (I used Dave's Killer Bread's Rockin' Grains English Muffins)
  • 4 slices vegan cheese (I used Follow Your Heart American)


Tempeh Sausage

  • Whisk together water, soy sauce, Worcestershire sauce, maple syrup, liquid smoke, fennel, onion powder, sage, thyme, and red pepper flakes until combined. Add a splash to a non-stick skillet and simmer the garlic until fragrant, about 2-3 minutes (Jump down to the tofu egg section and start cooking those as you make the tempeh sausage!)
  • Crumble the tempeh with your hands into the skillet and add the rest of the liquid. Stir with a silicone spatula until combined and let simmer for 7 minutes allowing the tempeh to absorb the liquid.
  • Add the tempeh to a food processor with flax meal and 2 Tablespoons of water. Pulse until mixture is combined and the crumbles resemble the size of Israeli couscous. You may have to scrape the sides a few times while processing.
  • Clean the skillet and return to the stove. Working two patties at a time lightly coat the skillet with olive oil and use your hands to make the patties. Brown for a few minutes on each side and then top with vegan cheese and cover the skillet while they melt. Repeat for the other two patties.

Tofu Egg

  • Whisk together water thru the sea salt. Cut tofu into four squares and save the remaining tofu for other recipes.
  • Working 2 tofu pieces at a time, add half of the liquid to a skillet (nonstick if you have it if not cast-iron and then you can switch to a small non-stick to brown the pieces later on) and let the pieces simmer in the liquid for 2-3 minutes on each side. Use a spoon to baste the top of the pieces and flip halfway through to ensure the tofu pieces evenly absorb the liquid. Once the liquid is absorbed, remove the tofu and repeat the process.
  • Clean your nonstick skillet (or if you're like me, break out your small non-stick skillet since the big one is being occupied by tempeh sausage) and brown the tofu pieces for a few minutes on each side.


  • Toast four English muffins. Lay the bottom layer down and add a piece of tofu egg on top of each one. Then, add the tempeh sausage with melted cheese. Lastly, top the sandwiches with the remaining half of the English muffins. Serve immediately.


Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!


Serving: 332g | Calories: 550kcal | Carbohydrates: 48g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1522mg | Potassium: 661mg | Fiber: 12g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 5mg