Vegan Breakfast Sandwich Recipe | GreenPan

Ingredients

• 1 (14-ounce) container extra-firm tofu, drained and pressed
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground turmeric
• 2 teaspoons Earth Balance vegan butter
• 3 tablespoons ketchup
• 3 tablespoons Follow Your Heart Vegenaise
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon nutritional yeast
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 6 vegan English muffins, split
• 6 slices Follow Your Heart Dairy-Free American Cheese Slices
• 1 tomato, cut into 1/4-inch-thick rounds
• 1 ripe avocado, peeled and sliced thin