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Egg McVegans

What you need: 

1 pound extra firm tofu, pressed
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon salt
1 package (8 ounces) veggie Canadian bacon
vegan cheese (one that melts well, like Follow Your Heart Vegan Gourmet, or Tofutti singles)
vegan English muffins, toasted
vegan margarine
vegan mayonnaise (I use Vegenaise), optional
salt and pepper, to taste

What you do: 

1. Preheat oven to 450 degrees F. Take a drinking glass which is about the same size around at the top as the English muffins, cut around the cup (or if you want, press the glass into the tofu) so that the tofu comes out round in shape. Take the round piece of tofu and cut it in half horizontally, so you end up with two circular pieces. Take the two halves and cut those into thirds, so that you end up with six round pieces of tofu that are about 1/2 inch thick. If you don't want to make 6 English muffins you can cut the tofu into four pieces if you like, which will yield a thicker egg.
2. On a rimmed baking sheet, pour the apple cider vinegar, olive oil, and salt and mix together. Put the tofu on this mixture and coat both sides. Bake for 10 minutes on one side, then flip and bake for another 10 minutes. (I usually cut up the extra little pieces of tofu and include them in the cooking, they are good to snack on).
3. Place the veggie Canadian bacon on a large frying pan on a medium low to low heat, flip it often and don't allow it to dry up, as it will turn up on the edges. After the tofu pieces are baked, turn off the heat and place a slice of the vegan cheese on top of each of the tofu rounds. I usually make the vegan cheese circular as well, but its your call. Place back in the oven to allow the vegan cheese to melt.
4. Butter English muffins on both sides with the vegan margarine of your choice. If you are using vegan mayonnaise, put it on one side and margarine on the other. Place one of the tofu rounds and Canadian bacon slices between the English muffin halves, salt and pepper to taste, and they are ready to eat.
It sounds like there's not much to them in the way of ingredients, but they come out really well and taste awesome.

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
6

SO HOW'D IT GO?

I know this recipe doesn't need anymore reviews, but I'll do it anyway!

I loved this!  :)>>>

I marinated my tofu slices overnight and fried them in a little oil in the morning.  My husband (lacto-ovo) was going on and on about how he didn't like the smell and would probably not like the food.  Well, he ate it and LOVED it!  I will definitely be making this again.

Thank you!

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Mmmmmmm. Really good. I used unfrozen firm tofu, and just cut it into slabs. I added some leftover marinade with soy sauce to the pan, with the ACV, olive oil, some garlic powder, onion salt, and turmeric. I had a bit too much liquid, so I poured some off after the first 10 minutes, and it worked wonderfully. I thought the slabs would need longer in the oven (at 450), since they were larger, but it was perfect timing. I used Galaxy cheeze (the only one we can get, now)....which doesn't melt well, but it turned out very yummy. I also used some leftover bacon crumbles. Pretty quick, and very good. Oh, had it on toast with EB.

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:-D Man these were so good...it was weird because while i was eating them I felt like I was eating something "super fatty that I shouldnt be eating !" But then I remembered they were vegan so not so guilty haha.

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This was AWESOME! :D

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So I've been wanting to make this since I first joined this site and I finally did... Amazing!!!  I used half the vinegar and replaced the oil w/braggs and baked @ 425 but next time and there will be a next time will do it @ 450.  I also used PepperJack flavored "Cheese" and Gimme Lean Sausage instead of bacon and just put it on toast.  I would like to try and get ahold of that black salt stuff and try it on this but is definetly worth making w/o it. ;)b

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Can you freeze the extras?? I just made a batch (and they were great!) but I have 4 slices left.

Anyway the review....put Trader Joe's italian sausage  and some of dragon fly's uncheese. Purrrfect!  ;)b

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This recipe has changed my life!  I made them with gimme lean sausage, omitted most of the oil and used amino acids and apple cider vinegar. I also used toast instead and they were amazing! (Even without the sausage if you choose.)

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This Egg McVegan recipe is just amazing. I think I was at the potluck "IrishBlood" referenced, and was blown away! They're so delicious, we can't wait to share them with all of veg and non-veg friends and family! We used Veganaise instead of Earth Balance after trying both. (We had to experiment since we're going to make about 3 dozen of them tomorrow for a potluck brunch!  :) )

We used Whole Foods brand English muffins, WF brand extra firm tofu, Yves brand Canadian Bacon, and Galaxy brand Rice cheddar slices (be sure to look for "vegan" on the package - they make rice cheese that's not vegan, too).

If you're in the NJ area and interested in trying your hand at vegan cooking or want to share your favorite recipe, and you're interested in meeting other veg/veg-interested people, check out myspace.com/njveg or email eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%76%65%67%73%6f%63%69%61%6c%6e%6a%40%67%6d%61%69%6c%2e%63%6f%6d%22%3e%76%65%67%73%6f%63%69%61%6c%6e%6a%40%67%6d%61%69%6c%2e%63%6f%6d%3c%2f%61%3e%27%29%3b')) for more information. There are several area potlucks a month including vegan BBQ's, dinners, breakfasts, etc. that are a lot of fun and always delicious! Everyone is always welcome - the more the merrier! The only requirement is that all food is vegan.  Come join us!

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:)>>> love  :)>>>

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I made up a similar recipe recently.  I think my version would cook up a little faster.  Thin slice the lightly pressed extra firm tofu on the short end (I mean really thin), then drizzle Bragg's aminos and sprinkle with nutritional yeast on sides.  Pan fry in a little oil in a well-heated iron skillet until lightly browned on each side.  It cooks up quickly this way, so don't over do it--you want it a little "egg-y".  The tofu takes on a nice smokey taste.

I put this together with Gimme Lean sausage (also pressed into thin patties and browned) like the rest of the recipe.  It's awesome!  I ate three in one week.  My omni husband loved them.

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