Monday, January 7, 2008

The Anti-Fast Food Breakfast

This is something I've been addicted to for quite a while. I've never actually had the real thing, but this is pretty freaking amazing. I usually try not to use meat substitutes and fake cheeses, but this breakfast makes it totally worth it. Seriously, you won't believe how freaking awesome these are once you try them.


When I make these, I'm only making them for myself, so I just make one at a time and store the extra tofu in water in the fridge, pre-sliced. If I'm just making one, I'll marinate the tofu in 1/8 cup olive oil and 1/8 cup apple cider vinegar.

Egg McVegans original recipe from VegWeb. My changes in this color.

1 pound extra firm tofu, drained and pressed
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon salt
1 package veggie Canadian bacon
vegan cheese of your choice (I used Tofutti singles)
vegan English muffins
non-hydrogenated margarine like Earth Balance

Preheat oven to 450 degrees.

After you do that you take a drinking glass which is about the same size around at the top as the English muffins are, 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". (I just cut them into squares usually because it's easier and leaves no scraps.)

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. (Personally, I like to marinate the tofu in the apple cider/olive oil/salt mixture for about 30 minutes before I cook it. I think it makes a better depth of flavor.)

Place the veggie Canadian bacon on a large frying pan on a medium low to low heat, flip it once and don't allow it to dry up, as it will turn up on the edges. It will only take a minute or so on each side.

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. Place back in the oven to allow the vegan cheese to melt for a minute or two.

Toast the English muffins, and butter them on both sides with the margarine. Place one of the tofu rounds and Canadian bacon slices between the English muffin halves, salt and pepper to taste (if you want) and they are ready to eat. (I put 2-3 slices of the Canadian bacon on each one.)


  1. My boyfriend turned around, looked at the picture and... he's just crying to have some right now.

  2. seriously gotta make these soon, they look awesome!

  3. Oooh! Wow! This looks delish! I can't wait to try it. Thank you for sharing the recipie.

  4. We totally have these at our monthly vegan brunches. They're far too tasty!

  5. Thanks for sharing the recipie, my other half love stuff like these.

  6. Just found your blog!
    That Egg McVegan looks absolutely delicious!

  7. Wow! This looks great! What type of vegan canadian bacon did you use?

  8. I LOVE this- I have to try something like this soon. Back in the day... I used to quite like junky fast food sandwiches like this... *blush*

  9. Oh these look so DELISH! And yes, my ex used to buy them - the MacReal ones and they actually smelled GOOD. (Go figure). I think it sounds wonderful and I'll have to try it soon.

  10. Yum yum yummmm. I also LOVE these! So good, and totally worth the vegan cheese & fake meat splurge!

    (P.S. Sorry I am comment-stalking you now... I just found your blog & LOVE IT!)