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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?

yeah.

i've had no real problem finding vegan english muffins...at my health food store. vermont bread company makes some great ones. i think rudy's organics has some as well. i'd be shocked if you went to a health food store and couldn't find any. regular grocery stores might be a different story, i think most of the thomas's and the like have sodium steroyl lactate (sp?) in them.

good luck.

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I made these for breakfast this morning and they turned out great! I added some spices to the liquid as other posters mentioned. I used a dash each of garlic powder, turmeric, marjoram, and a splash of hot sauce. I substituted Whole Foods brand vegan sausage patties instead of veggie canadian bacon. I noticed that an earlier post mentioned that the temp in the oven was so high that the liquid splattered, so I just put a flat cookie sheet on top of the baking pan to avoid the mess. When I added the cheese to the tofu in the oven, I accidentally let the cheese melt too much into a big cheesy pool. So I think next time I'll just melt the cheese on top of the sausage patties in the frying pan; that way I can keep an eye on it better. Despite my cheese screw-up, these still tasted amazing!

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Great for when you're craving those fast food breakfast sandwiches!  I used Trader Joe's veggie sausage patties instead of the veggie Canadian bacon.  I didn't bother cutting the tofu into circles--rectangles are fine for me.  The tofu turned out a little on the bland side, so you may want to add some spices.  I added hot sauce, but next time I may add more spices.  The one thing I would certainly change is the ratio of tofu to the vinegar/oil/salt mixture.  If you use only 1 pound of tofu, your tofu will be swimming in the mixture.  There is definitely enough of the mixture to cover 2 pounds of tofu.  Also, I think 450 F may be a little high.  The oil mixture popped and sizzled a lot, getting all over the inside of my oven.  Next time, I'll try 350 or 400 F.  I'll surely be making this recipe again--this is quite a tasty breakfast.

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These are super good! I don't know what it is but they have that taste and texture very close!

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