Using your food processor or blender, blend mungbeans or lentils, nutritional yeast, turmeric, garlic powder, black salt, soft tofu, and cornstarch. Scraping down the sides as needed. Add water if it needs help blending.
Preheat a large, skillet over medium-high heat, with a small amount of oil or vegan butter, and grease a round egg ring, pastry ring, or the ring of a mason jar.
Place the ring onto the skillet, and scoop the egg batter into it.
Cover the ring / skillet pan for about 5 minutes, or until the top of the batter look slightly dry.
Meanwhile, heat your sausage, and toast your English muffins.
When the underside of the egg develops light brown marks, flip it, top with cheese and cook for a couple more minutes.
Top one-half of the English muffin with sausage, and top with the cheese-covered egg.
Add ketchup or hot sauce if you want, then top with the second half of the muffin.