Drain and press a block of extra firm tofu for about 10 minutes to get off excess liquid.
Place the block of tofu on its side and cut it down the center, then cut each half down the center again making 4 large rectangles about 1/2 an inch thick. Use a large mouth jar, glass, or biscuit cutter to cut the tofu into circles about the same size as the English muffin. (You can just leave them as rectangles to make it easier too.)
Place 2 tablespoons of oil in a frying pan with a dash of turmeric. Place the tofu in the oil and sprinkle it with salt. Cook the tofu over medium heat for about 3 minutes before flipping and sprinkling the other side with salt as well. cook the other side for 3 minutes as well.
After the tofu has cooked for about 3 minutes on each side, sprinkle the tops of each slice with nutritional yeast, and then flip and cook the nutritional yeast side down for one minute. Sprinkle the other side with nutritional yeast and flip and cook again for 1 additional minute.
Cook your vegan breakfast sausage or bacon according to package directions.
Wash and slice any veggies that you want to add to the sandwiches.
Make the sauce
In a small bowl, add 1/4 cup vegan mayo, 2 tablespoons ketchup, 1 teaspoon nutritional yeast, 3/4 teaspoon smoked paprika, and a dash of salt. Stir well until combined.
Assemble your sandwiches
Place your tofu egg on the English muffin, then layer with vegan sausage, a slice of vegan cheese, veggies, and the sandwich sauce.
Notes
*The nutrition facts listed below are for a vegan breakfast sandwich with tofu, cheese, sausage, and sauce.Feel free to make this sandwich your own. Comment below and let me know your favorite combo!