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Simple Sunday Brunch – “Egg” McMuffin

Sunday morning brunch is probably my favorite meal. Getting to sleep in on Sundays and then enjoy the morning cooking and eating with my friends makes for a good time. This recipe is something I came up with to break up the usual cycle of Tofu Scramble for brunch. It’s super easy and doesn’t require any real measurements. That means less to clean up when you’re done. SCORE!

I feel like I should add a disclaimer that being Vegan is not always synonymous with being healthy. This is one of those times that it’s not. I am however certain that it’s healthier than a real egg McMuffin and since no animals suffer in the making, it’s a no brainer which is a better choice. Here goes;

Things you’ll need

1 Block of Wildwood Tofu
Daiya Cheddar “Cheese”
Fresh Spinach
1 Tomato (sliced)
Braggs
Olive Oil
Nutritional Yeast
Onion Powder
Garlic Powder
Sage
Vegan English Muffin

How to make your McMuffin;

First you’ll want to press your tofu to get any moisture out of it. If you’re not sure how to do so, you can find lots of methods online. Once the tofu is pressed slice it into individual patties.

Now you’re ready to marinate the tofu. I use Braggs to do so, but if you prefer regular soy sauce, that works too. In a large bowl add enough Braggs to cover the patties about halfway. After a bit, flip them so they are evenly marinated. You can leave them to soak for about 10 minutes a side OR if you are a planner, you can let them sit overnight and really take in the saltiness of the sauce. I am not a planner so 20 minutes is good for me.

While your tofu is marinating, you have some time to prepare your “breading” and sauté your spinach. I’ll make the assumption that you know how to sauté spinach. If you don’t, here’s the short version. Olive oil, pan, heat, spinach. Simple right?

While that’s happening, pile nutritional yeast on a small plate and add onion powder, garlic powder, and sage to the pile. I realize that I’m not giving you much to go on as far as measurements but it’s really a taste thing. If you like a lot of garlic, add more garlic powder etc. Mix the powders together and check on your  spinach. It’s probably burnt by now if you haven’t been tending to it properly. You should really pay better attention. If you haven’t burned it, bravo! Job well done. Remove it from the heat and we will get the tofu on its way.

By now the tofu patties have absorbed the Braggs and are ready to be breaded. One at a time, place tofu into the breading and turn them over to ensure that they are evenly coated in your nutritional yeast mixture. Set them aside and warm up a little bit of olive oil in another pan.

When the oil is hot (you can test it by throwing a few drops of water in the pan. Stand back though because hot oil burns! Trust me, I have the scars to prove it) gently place the patties in the pan and let them brown for about 3 or 4 minutes. Check the underside of each patty and see if it’s browned, if not, leave it be. If all looks good, flip it over and repeat the process on the other side.

Like Daiya cheese? Good because we are about to add a bunch of it! Grab a handful and throw it all over the tofu with reckless abandon! Feel free to yell BAM ala Emril, but it’s not necessary. Now cover the pan for a few and let the cheese get all melty. Melty is a good adjective and underused so start using it as much as possible.

Once the cheese has gotten properly melty on your “eggs”, remove the patties from the pan and gently place them on a few paper towel to soak up a little of the oil. While they cool down, get your english muffin ready by popping it in a toaster. By the time it’s warmed, you’ll be ready to assemble your sandwich. Here’s the order of sandwich ingredients;

Bottom bun, “egg”, tomato slice, spinach, and top bun. I love Veganaise and also love ketchup, therefore I slathered (another good, underused adjective) the SHIT out of the top bun with both. That’s personal preference. Use your favorite condiments. Hot sauce, steak sauce, spaghetti sauce….. probably not that last one. Whatever floats your boat.

Enjoy!!!

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