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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?

Anonymous

I do not think there is anything I can add that the previous reviewers haven't already said.  My brother and I sat at the table in complete shock at how much it ACTUALLY TASTED LIKE AN EGG MCMUFFIN.

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I suppose this is a sign of success as far as McDonalds imitations go, but it tasted a little too much like real meat to suit my tastes (I was raised lacto-ovo which is certainly a factor there). Replacing the fake bacon with some avocado was a good move for my tastebuds. Suuuuper recipe though! It's amazing how well the tofu substitutes the egg.

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I made these this morning and we loved them. We used vegan sausage with them instead of vegan bacon. I think next time I will use less vinegar because they were kinda sour and I would have loved the "egg" to have been a bit tougher to bite through, I think the vinegar maybe made it soggy? Idk but I microwaved one just now and it tasted like one of those sausage egg muffins from the freezer section. Yum. I'm making this again.

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I replaced the apple cider vinegar with white wine vinegar. I would not use the white wine vinegar again though. Tasted really good as a whole sandwich with spinach, and tomato.

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Absolutely awesome!!!

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I appreciate that someone had the ingenuity to put this veganized recipe out there!

I actually made these on my own before even realizing this recipe was there. I made mine thicker by slicing the tofu into 3 sections and then using a cookie/biscuit cutter to make the circles. Also, there is no need to put the tofu in the oven. I just fried my tofu circles on a non-stick frying pan with a little bit of olive oil sprayed on the pan and I sprinkled a little bit of turmeric on the top to give it the yellow look. Thinly sliced tofu fried in this way tastes just like a fried egg sandwich to me!

I also fried the faux Canadian bacon in the skillet as well as browned the english muffins on the skillet too. I tried to follow the "real" McMuffin recipe as much as I could (http://www.recipesource.com/misc/copycat/mcdonalds/00/rec0022.html).

I didn't melt the Tofutti American cheese slice at all, as when you look at pics of the real thing, it doesn't seem to be melted. Plus, after you put the hot tofu circle on the cheese, it melts what's below a bit anyway. You can see the "real" pic here: http://www.google.com/imgres?imgurl=http://coneblogs.typepad.com/photos/uncategorized/2007/09/26/eggmc_3.jpg&imgrefurl=http://www.doyoustandforsomething.com/2007/09/bringing-innova.html&h=336&w=347&sz=19&tbnid=WOoi7saxqb0UCM::&tbnh=116&tbnw=120&prev=/images%3Fq%3Degg%2Bmcmuffin&usg=__mTezMcjSIwyMCAPxaT0baXOrmxw=&sa=X&oi=image_result&resnum=4&ct=image&cd=1

These were amazingly good and surprisingly like the "real" thing (from what I remember!).

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this was AMAZING

altho yah, i didn't think about it and cooked the tofu in the pan of oil and apple cider and was thisclose to starting a grease fire..lol..geez...
but yes, fantastic! I want to eat them all the time now....

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awesome! been eying these for quite a while. used frozen and thawed tofu. added black salt and turmeric. used my toaster oven and don't think it ever got hot enough, so, next time i'll use the regular oven. closest thing yet! maybe reduce the vinegar a tiny bit next time too. thanks ;)b

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I absolutely love this recipe! I added a bit more vinegar because I was feeling lazy and did not want to measure anything. I also used tempeh bacon and rice shreds. I will definitely be making this again for breakfasts, lunches and dinners!

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I just made these and they are AMAZING!  I sometimes miss having an "egg and cheese on a roll" sandwich.  It hits the spot and is quick and easy.

;)b

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