This Indian Style Breakfast Muffin is totally not authentic but hits all the flavor notes! It has carbs, protein, veggies, and good fat with a hint of curry flavor that we all love. It's satisfying and filling!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast & Brunch
Cuisine: Indian-Inspired, Vegan, American Inspired
Slice tofu into 4 rectangular pieces. Trim them with a paring knife (or use a cookie cutter) to make round shapes to match the shape of the English muffin. Pat dry with a paper towel then season with salt, black pepper, and cumin powder on both sides. Set aside.
Meanwhile, prepare the curry mayo. In a small bowl, combine vegan mayo and curry powder. Mix well and set aside.
Heat up a large non-stick frying pan at medium high heat. Pour grapeseed oil and cook tofu for 3-4 minutes on each side. Remove them from the pan and set aside.
Reduce the heat to medium. In the same frying pan, pour grapeseed oil. Add garlic and garam masala. Cook for 1 minutes until fragrant. Then add spinach and season with a pinch of salt. Cook just enough for the spinach to wilt down. Remove from the heat and set aside.
Slice English muffins in half and toast.
Assemble. Smear curry mayo sauce on toasted muffin then place avocado, the tofu, and the spinach.