Cookwith - Vegan “Egg McMuffin” with California Breakfast Wok Veggies

Ingredients

• 4 vegan English muffins, split
• 1 block (14 oz) firm tofu, sliced into 4 rounds (about ¾-inch thick)
• ¼ cup unsweetened plant-based milk (oat, soy, or almond)
• ¼ cup chickpea flour
• ½ tsp black salt (kala namak, for eggy flavor)
• ½ tsp turmeric powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• 1 tbsp nutritional yeast
• 1 tbsp olive oil (plus extra for toasting muffins)
• 1 ripe avocado, sliced
• 1 cup baby spinach leaves
• 1 small red bell pepper, thinly sliced
• ½ small red onion, thinly sliced
• 1 cup cremini mushrooms, sliced
• 1 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 large tomato, sliced
• Vegan cheese slices (optional)
• Salt, to taste
• Fresh chives or scallions, chopped (for garnish)