Sunday, April 8, 2012

Egg McNothin'

     I've been wanting to try this forever. Admittedly, my frame of reference for Egg McMuffins is about 22 years outta date, but this was fast, easy and tasted damn good to me:

Tofu (medium)
English Muffins (lots of commercial ones are actually vegan)
Yves Veggie Bacon
Turmeric, garlic powder, salt & pepper
Daiya (cheddar style)
Olive oil or Earth Balance

TOFU: Medium firm tofu is pretty eggy already. Turn the whole brick on its side and cut it into 1/2" slices. Then cut those into english muffin sized circles. Fry them up, I would've used Earth Balance here but we haven't used margarine in months so I went with olive oil. Add turmeric (it'll turn them yellow) and garlic powder, salt and pepper. Set aside or make room for the bacon.

BACON: Fry the Yves bacon, they're already in perfect sized circles.

MUFFINS: Lightly toast the English muffins, I put them in the oven while frying the bacon.

CHEESE: Those processed soy cheese slices would be perfect here, but the majority of them have casein in them so they're no good. If you know of a vegan one though, give it a shot. I used Daiya. It melts good, tastes good, and isn't just edible oils.

BUILD: Put Earth Balance on the EM's here if you're using it. Then (as above pic) take the bottom one, put the bacon on, then the tofu on top of that, and the Daiya or cheese on top of it all. You're gonna put this in the oven open faced for just as long as it takes the Daiya to melt.


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