Vegan McMuffins

There are some exceptional mornings that call for a bit more work than a bowl of cereal or muesli. One of those mornings is this one. It’s the McMuffin from McDonald’s, of course—English muffins meet an egg patty, slightly melted cheese, and crunchy strips of bacon. Additionally, there are no time limits on eating our handcrafted vegan version all day long.

Ingredients

4 English muffins (vegan)
1 package (14 oz) firm tofu, drained and pressed
1 tablespoon nutritional yeast
1 tablespoon soy sauce or tamari
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/4 teaspoon black salt (kala namak), optional (for an eggy flavor)
1/4 teaspoon black pepper
1 tablespoon olive oil or cooking spray
Optional toppings: vegan cheese slices, avocado, tomato, spinach, etc.

Instructions

Preheat your oven to 375°F (190°C).
Slice the English muffins in half and place them on a baking sheet. Toast them in the preheated oven for about 5-7 minutes until lightly crispy.
While the muffins are toasting, crumble the drained and pressed tofu into a mixing bowl.
Add nutritional yeast, soy sauce or tamari, turmeric powder, garlic powder, black salt (if using), and black pepper to the tofu. Mix well until all the ingredients are combined and the tofu is evenly coated.
Heat olive oil or cooking spray in a non-stick skillet over medium heat. Add the seasoned tofu mixture and cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
Once the tofu is cooked, assemble the McMuffins by placing a portion of the tofu scramble on the bottom half of each toasted English muffin. Add any desired toppings such as vegan cheese slices, avocado, tomato, spinach, etc.
Finally, place the top half of the English muffin on each assembled McMuffin.