1 whole wheat english muffin
1 large strawberry
2 tablespoons vegan cream cheese (I use Tofutti Better Than Cream Cheese Plain)
1. Toast english muffin until light to medium brown.
2. Slice strawberry and 1/2 banana into about 1/4" slices.
3. Once English muffin is done, put a tablespoon of vegan cream cheese on each half of muffin. Put slices of banana on top of tofu cream cheese and then put strawberry slices on top after. It should be a layer of tofu cream cheese, banana and strawberry.
A delicious, fast and healthy treat for either breakfast or a quick snack!
Source of recipe: I got inspired by a recipe on the Whole Foods website and change some of the ingredients around.