2 strips tempeh bacon (try Turtle Island Foods’ Smoky Maple Bacon Marinated Tempeh)
1 vegan whole-wheat English muffin, cut in half and toasted (Many are accidentally vegan—just check the label!)
3 slices tomato (optional)
2 slices avocado (optional)
1 handful spinach (optional)
Using a drinking glass that has approximately the same diameter as the English muffin, cut a circle in the block of tofu. Separate the tofu round, then slice lengthwise in half to create two equal circular pieces. Store one of the pieces in an airtight container with a little water and place in thee fridge for when you’re ready to make another sandwich.
Combine the nutritional yeast, salt, and pepper in a small bowl. Place the remaining tofu piece in the bowl and press against the nutritional yeast mixture until completely covered.
Heat the oil in a frying pan and cook the tofu until crisp, about 3 minutes on each side. Add the tempeh bacon and cook until crisp, about 2 minutes on each side.
Place the tofu on one half of the English muffin and top with the avocado, tomato slices, tempeh bacon, and spinach. Cover with the other half of the English muffin and enjoy!
1/4 cup shredded vegan cheese (Try Daiya’s Mozzarella Style Shreds)
Melt 1 tablespoonful of the vegan butter in a skillet over medium heat.
Add the onions and cook until soft and caramelized, about 5 minutes. Transfer to a plate.
Spread the rest of the vegan butter on both sides of each bread slice. Place one slice in the skillet and top with the caramelized onions, pear slices, and cheese shreds. Cover with the other piece of bread.
Cook until the bread is golden brown, about 2 minutes.