05 November 2009

VEGAN PICKS: Breakfast Recipe "Egg McVegans"

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This morning Megan and I had a delicious, Earth Balance-drenched, breakfast made in our very own kitchen.: Egg McVegans. These were even better than the version we had at Sticky Fingers Bakery in DC.... I can't make sticky buns though. I found all the ingredients at Rhubarb's Market here in Lancaster, Pennsylvania and I'd imagine most other medium sized natural food stores would have them as well.

The only thing I changed from the instructions is that I cut the tofu block into thirds horizontally before imprinting them with a cup. I didn't need six McVegans (our cats don't like my cooking) so I ended up with three deluxe versions. Recipe and picture are courtesy of VegWeb where you can find an amazing assortment of vegan recipes and food discussions.

My only complaint? They should be called "Tofu McVegans" or "... McMuffins" to avoid ingredient confusion.

Egg McVegans

[http://vegweb.com/index.php?topic=5087.0]

Ingredients (use vegan versions):

1 pound extra firm tofu
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 (one that melts well, like Follow Your Heart Vegan Gourmet, or Tofutti singles)
vegan English muffins
vegan margarine
vegan mayonnaise (Vegenaise), optional

Directions:

Preheat oven to 450 degrees.

Take the block of extra firm tofu and press it to get as much of the water out as you can. 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.

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).

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.

Toast the English muffins, and butter them on both sides with the vegan margarine of your choice, or if you are using Vegenaise put Vegenaise 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 (if you want) 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.

Serves: 6

Preparation time: 25 minutes

Recipe submitted by veganstraightedge, 02/07/06

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