Step 1

Drain and press your tofu for 10-15 minutes.

Step 2

Meanwhile, mix up spices and spread on a plate.

Step 3

Cut tofu tofu block into three large rectangles (~1 inches thick). Using a cup or round cookie cutter (that is close to 3 inches in diameter), cut out a circle by gently pressing the cup through the center of each tofu rectangle. I was able to make 3 vegan eggs from one block of tofu. Save your tofu scraps to make a tofu scramble with the leftovers!

Step 4

Coat the tofu circles with the spice mixture on a plate. You will likely have some spice left over you can use for the leftover tofu.

Step 5

In a large saucepan, heat up some olive oil over medium heat. (Can also cook oil-free on non-stick pan).

Step 6

Cook tofu pieces for 4-6 minutes each side until crisp and slightly browned. You can also cook up the plant-based sausage in the same pan at the same time.

Step 7

While your tofu is cooking, toast your English muffin in a toaster until just lightly browned.

Step 8

Layer vegan cheese on the bottom, then sausage, then the vegan egg.

Step 9

Optional but recommended: Place assembled sandwich back in pan over low/med heat and cover to let cheese melt for a few minutes. These store great wrapped in aluminum foil in the fridge for 3 days or in the freeze for up to 3 months! Great for meal prep for the weeks.