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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?

Oh wow. Wow, wow, wow....this is the COMFORT FOOD I WAS CRAVING. This is so freaking good. I can't tell you how excited I am by it! I can't wait to feed it to non-vegs and watch them freak out lol. If you haven't tried it yet, do it. I cut back on the oil and vinegar though, quite a bit because I found it was too much liquid and covered them with tinfoil to avoid splatter. Also put heat to 400. Thanks!

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This so intrigues me. I wish I could find a veggie sausage patty though- in canada, and I only recall the Yves ones which taste kinda nasty! I was wondering if you all think I can make a bunch of the "egg" part and then freeze them? That way, the night before I can take out an egg, and get it going super quick in the morning. Possible? Will it taste ok? Really excited to try this- will buy the vinegar on the walk home! Thanks!

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I should emphasize one thing for those as...shall we say..."inexperienced" as I am at vegan cooking.  After coating both sides of the tofu in the oil and apple cider vinegar mixture, place it on a NEW baking sheet!!  Do not leave it on the sheet with the oil mix, as the mixture is apparently highly flammable!!  (Can you guess what happened to me??  LoL)  This recipe was absolutlely de-lish, though...loved every bite!!  ;D

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Wow---I just made the 'egg' part of this into scrambled eggs... I wanted to eat them with ketchup on wheat toast like I did pre-veg. Oh my g, it was definitely uncanny, like someone else said, how much these tasted like eggs! Instead of baking the tofu I crumbled it up and fried it in a pan. I used dashes of both cider vinegar and rice vinegar, a little tumeric for the yellow color, onion & garlic powder, and salt and pepper. OH and I used elize's suggestion of adding black salt too, because I was going for that eggy-ness, which I totally got, so thanks so much for the tip elize!  I made a trek to an indian market (I previously didn't even know there were any around here) just to get it, and it was so worth it. It was kind of eery actually. The texture and taste, even the smell, were perfect. Just like scrambled eggs, minus the cholesterol, runniness, and cruelty. Sweet.

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I probably shouldn't even be reviewing this recipe since I didn't follow it at all except for the method of cooking the tofu, but that, in my opinion, is the best part.  I used beech smoked tofu, cut into quarters and then cut each quarter in half horizontally.  I used rice vinegar instead of apple cider and omitted the salt since the smoked tofu tastes pretty salty already.  The tofu slices came out deliciously crispy/soft and tangy.  I put two slices on a wholegrain roll with "cheese" spread and a slice of veg bacon.  I wish I'd put some fresh spinach leaves on there to balance out all of that richness, but it was the yummiest thing I've eaten in days!  This is the perfect way to cook tofu for sandwiches or snacking, and I'll definitely be using the leftover tofu on a salad for dinner.

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i havent tried this recipe, but for those who thought the tofu was bland you should try "black salt", which is a seasoning which tastes uncannily like eggs for some reason (but has no eggs), i think you could find it in indian/spice stores.

if youre really into that eggy flavour for some reason

oh, and vegdweeb, bravo on the billy madison reference! (im a dweeb, too)

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For Mc-cravings it is sure to satistfy... I guess I just was never thrilled with the Mc-breakfast sandwich to begin with so I wasn't really loving this but it was still fairly good. I used some hot sauce as suggested. Tasted very Mc-eggie. I used Ultimate Cheese Cookbook's "Gooey Grilled Cheese" for the cheese. Sorry blurry picture.

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I added a dash of rice vinegar this time, because I didn't have any apple cider vinegar and it really did make it taste more like egg for some reason!

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I've been eating these every Saturday morning, and frequently throughout the week.  They are great.  I've experimented with all different types of tofu (frozen and dethawed, silken extra firm, regular firm, etc.) and I think they all turn out great.  Some just hold together better than others.  Although, extra firm, non-silken seems to work the best.  I leave them as rectangles, so I don't waste any delicious tofu.  I give the tofu a dash of Liquid Aminos, garlic and onion powder, and it's perfect!  Not bland at all! It's so easy to prepare.  I just throw it in the oven and get ready for work while it cooks, and voila!  A hearty and delicious, protein-packed breakfast for on the go.  Thanks!

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whole foods generic brand makes really delicious whole wheat english muffins!

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