I was hunting these bad boys down a few months ago, and although the recipe is readily available on vegweb.com here, it didn’t show up in my google search. So it wasn’t until filtering through like 10 results did I come across a blog, with a comment, with a link to the recipe. This is unacceptable! So, as usual, I feel for my fellow googlers everywhere & here’s my gift to you – I’m one-upping that lengthy process by bringing the recipe right to the blog. I know they look like alot of work, but they’re really not. Once you get the process down of how to cut the tofu and assemble the whole thing, making them won’t take long at all. Enjoy (Oh PS – I don’t have a picture of these because I always eat them before I can even think of it.. they’re THAT good.)
Egg McVegans from vegweb.com (with my preferences added in the ingredients section):
Recipe yield = 6 sandwiches
1 lb extra firm tofu (I just use firm, works fine)
1/4 c apple cider vinegar (any kind will do, really)
1/4 c olive oil
1/2 tsp salt
6 slices Veggie canadian bacon (or sausage..I use GimmeLean ground sausage, shape it into patties & fry it up)
6 slices vegan cheese of choice (I use Tofutti mozzarella)
Vegan english muffins (I use Ezekiel 4:9)
Vegan margarine (I use Earth Balance)
Veganaise (opt..I didn’t use this, this isn’t Canada. Mayo is for lunch.)
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.
Ina shallow dish, mix together apple cider vinegar, olive oil, and salt. Put the tofu in this mixture and coat both sides. Place on rimmed baking sheet & 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.