This savory Korean Style Breakfast Muffin is different from your regular muffins. It's a bit spicy, has a little punch from garlic and a thick slice of pan-fried tofu which will definitely satisfy your big appetite! It's big enough to give you the energy to kick start your day.
Slice the tofu block 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 and white pepper on both sides. Set aside.
Meanwhile, prepare the spicy kimchi mayo. In a small bowl, combine mayo and kimchi sauce. Mix well and set aside.
Heat up a large non-stick frying pan at medium high heat. Add 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 pan, add garlic and cook for about 1-2 minutes until fragrant then add spinach. Season with a pinch of salt. Cook just enough for the spinach to wilt down. Then add toasted sesame oil and toasted sesame seeds. Remove from the heat and set aside.
Slice English muffins in half and toast.
Assemble. Smear the kimchi mayo sauce on toasted muffin then place avocado, the tofu, the spinach, then top it with sprouts.
Notes
You can also make a sandwich using the same ingredients by swapping out English muffins to regular sandwich bread of your choice.