Mmm … Eggless MacMuffin!
A little tinge of jealousy arises when I see how easy it is for many people to go out and pick up a quick, made-for-you breakfast at a fast-food restaurant—but I can’t say I feel the same about the artery-clogging grease that goes with it.
My response is to treat myself to the distant relative of the oh-so-popular McMuffin—the Eggless MacMuffin. This breakfast sandwich is easy to make, undeniably delicious, and healthier.
Slice up the tofu as thick as you like—thinner pieces result in a texture and appearance closer to a fried egg. Place it on your favorite sandwich bread—toast, English muffin, biscuit, or bagel—and top with your favorite condiments and spreads. I must admit that I sometimes take away the “healthier for you” angle this sandwich has going for it by slathering on an almost coma-inducing amount of Vegenaise. Other times I do opt for guacamole—kind of high in fat but much better for you. You could try one of these or both or get really crazy and throw on some hot sauce too!
Eggless MacMuffin
1/2 cup cornmeal
1 tsp. black pepper
Salt, to taste
1 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1 block extra-firm tofu, sliced into desired thickness (try 1/4 inch)
Splash of Bragg’s Liquid Aminos or soy sauce
Vegan breakfast sausage rounds
Vegenaise (optional)
Guacamole (optional)
Hot sauce (optional)
4 English muffins or mini bagels, toasted
•In a shallow bowl, combine the cornmeal, black pepper, salt, garlic powder, and red pepper flakes, if using.
•Season the tofu with the liquid aminos. Toss to coat in the cornmeal mixture.
•Cook in a lightly oiled skillet over medium-low heat. Cook on both sides until browned.
•Heat the vegan breakfast sausages according to the package directions.
•Assemble by spreading Vegenaise, guacamole, or hot sauce on the insides of the bagels or English muffins. Top with the “sausage” and fried “egg.”
Makes 4 servings
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