Egg McVegans
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
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.
SO HOW'D IT GO?
This was an awesome breakfast! The whole family enjoyed this one, including my skeptics ;)b
I imagine that this will become a Sunday morning tradition...
Seriously so good! I used organic English Muffins from Whole Foods, Rice Pepper Jack cheese (which didn't melt as much as I would have liked), and Canadian bacon (vegan). The only thing I did differently was to sprinkle a little turmeric and Adobo on the tofu before I flipped it the first time. It gave it nice color and a little more flavor than the first time I made it. Certainly a nice change from cereal in the morning.
I just made these this morning. I wanted to reduce the calories so I didn't use the cheese or vegenaise. Instead for the cheesy effect I added nutritional yeast to the applecider vinegar and olive oil mixture. It turned out pretty good. I cut the tofu in half after making the circle and then cut that half in thirds. They came out really thin, so I'm not sure what I did wrong there. I also used sausage instead of canadian bacon. I bought the sausage roll and formed it into patties. Overall, I like the recipe and I'd make it again, but I would cut the tofu into bigger slices. (I'm saving the extra tofu to make a scramble for tomorrow)
This isn't a review of the recipe - just a review of the photos. They all look terrific. They make me hungry - and I want to march right over the McD's and ask them to put them on the menu for me :-)
I used an onion bagel instead of a muffin, excluded the meat sub, and added hot sauce and vegan mayonnaise. My kitchen kinda was full of smoke from the cooking of the 'eggs' but overall after it was all put together it smelled exactly how I remember an egg bagel from Mickey D's. Really yummy :)>>> and I will def make this again ;)b!
These egg Mcvegans are tasty. I bought by ingredents at Sprouts farmers market. They are vegan friendly there. :)>>>
Some seriously scrumptious stuff! I used regular veggie bacon instead of canadian and put it on whole wheat toast. I also used half ac and half rice vinegar. No soy cheese required. ;)I cooked it at a lower temp because of a previous poster's comment but I think the original recipe was correct with 450.
I've been making these lately,it's funny I just stumbled upon a recipe.I put turmeric on the tofu.It gives it some more flavor,plus adds the" egg "color.I also use GardenBurger or MorningStar Farms "sausage" patties.They're awesome.
This came out great! :)>>> I used a recipe I had for tempeh sausage instead of store-bought. OMG, I'm in love.
Whoa... that's all I have to say about that! ;D
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