菜谱来自，由Ian和Henry创建，他俩致力于研究快捷、健康而又美味的的纯素食谱。菜谱中除译文外，同时附有原文（英文）。如有错误，欢迎指正。
用料
| 豆腐“蛋”部分 For the tofu ‘egg’ | |
| 老豆腐 firm tofu | 1块 |
| 松露油 truffle oil | 1汤匙 |
| 柠檬汁 lemon juice | 1汤匙 |
| 姜黄 turmeric | 1茶匙 |
| 盐 salt | 一撮 |
| 黑胡椒 black pepper | 3根 |
| 纯素香肠（微波炉加热一分钟）veggie sausages (microwaved for 1 minute) | 2片 |
| 无乳奶酪 dairy free cheese | |
| 英式麦芬 English muffins | |
| 番茄酱 Tomato ketchup |
健康的早餐麦芬HEALTHY(ISH) BREAKFAST MUFFIN的做法
按压豆腐，挤出多余的水分。然后把豆腐分成两半，整形成圆形。
Press the tofu until all excess moisture is out of it, then split in half and shape into circles.
将豆腐“鸡蛋”的其他成分混合成黄色酱汁，然后圆形的豆腐泡进酱汁中。
Mix the rest of the ingredients for the tofu ‘egg’ to form a yellow sauce, then soak the tofu circles in it.
把纯素香肠切碎，放进两个圆形模具中压成肉饼。
Crumble the veggie sausages and press into two circular moulds to form patties.
把豆腐和香肠饼放入平底锅煎一下，翻面，然后放上无乳奶酪片，让它们稍微融化一下。
Fry both the tofu and sausage patties in a pan, flip them and add the dairy free cheese slices so they can melt slightly.
把前面做好的豆腐和香肠饼放在英式松饼上，然后浇上你最喜欢的酱汁。
Assemble them on the English muffins and add your favourite sauce.
烹饪屋
