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?
Haha, these are intense! We used one pound of tofu and just cut that into six squares. We halved the liquid mixture and also added a bit of turmeric, two types of hot sauce, and some McCormick's Garlic & herb seasoning. Lowered the baking temperature of tofu. We used GimmeLean sausage and Tofutti's cheddar slices. And of course, Vegenaise. I think everything tastes better with Vegenaise. It was very filling, I could barely finished eating the one I had!
I would love to try these but, all of the english muffins around here(that I've seen) contain one or more of the following: egg,whey,or,butter fat solids.It makes a curiouse girl wonder:are there any recipes? I surly don't knowbut,I have hope!!
well if your going for the burger king taste, then you can use cresaunts instead of english muffins, Pilsberry mini cresaunts are vegan, and so are some kind of rolls by them,
These are amazing!! I have been making this almost every day!! I got the Ezekial english muffins to make this with...I make these with romaine lettuce and veganaise...awesome!!! Thank you!
This really hit the spot for me after making it the second time.
I even look up photos of "real" egg mcmuffins to get the order right.... cheese on top sausage then egg. OH and this surprised me but to give it an even more Mc-Like taste put some earth balance on the muffins after you toast them.
I tried this out today and loved it. I didn't use the English Muffins and put the tofu, instead, on toast. It was reminiscent of the fried egg sammiches my mom used to make for me. Top notch!
These are awesome. I make them ALL THE TIME. The SECRET AMAZING TRICK is to cook the tofu in Better Than Boullion's No-Chicken broth. Be careful, though, it burns!! Mmmmmm. Makes it taste more like an egg sammich. I would also definitely recommend putting them on a bed of spinach. I like some soy cheese and sauteed mushrooms sometimes as well. Delish. Fake sausage patties make it zesty and amazing!!!
Really tasty! I never had a real Egg McMuffin, and I don't think they would taste the same even if I had, but they were still really yummy. Since people mentioned the...er...flammability of the mixture, I marinated the tofu in it for about 30 minutes before putting it on a new pan. I also baked them at 400 degrees instead of 450. I added garlic and onion powder, pepper, herbs, and turmeric to the mixture, as well as using half rice vinegar and half apple cider vinegar. Next time I'll try to find that black salt stuff. I found that these were a bit too greasy, so next time I'll cut the oil in half (maybe replace the rest with veggie broth) and skip the butter/Vegenaise part - it was unnecessary. Oh, and I didn't bother to cut the tofu or cheese into circles - rectangles are just as tasty! Thanks for the recipe!
This is awesome! Even my five year old loves this! I never had an issue leaving the tofu in the oil/vinegar mixture...The oil does get smoky if the pan is too big (a brownie pan works great).
Great recipe!!
haha yeah same as one of the other people said I left the tofu on the sheet with the oil and it smoked up my whole house! They were still yummy but maybe someone should add to the recipe that you need to put the tofu onto a seperate sheet after theyve soaked in the oil and vinegar. Also mine didnt come out yellow was that just tumeric? or something else...
Other then that ill be making them again and again im shure.
this was the easiest mock egg recipe i have yet tried, and with very tasty results. great recipe!
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