Saturday, June 26, 2010

Vegan Sausage Mc Muffins with "Egg"

This recipe totally satisfied my craving for a good breakfast sandwich. My BF loved them too!

- 1 log of Lightlife Gimme Lean Vegan Sausage, optional
- 8 vegan English Muffins
- Vegenaise & Ketchup, optional
- 1 14 oz block Extra Firm Tofu (Drained only, not pressed, not previously frozen and thawed)
- Oil for frying
Rub Mix:
- 4 tablespoons Nutritional Yeast
- 1 teaspoon Black Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Turmeric

- Shape the vegan sausage into 8 patties.
- Fry the vegan sausage in some oil until lightly browned on both sides, set aside on a plate covered with a few paper towels.
- While your vegan sausage is cooking, cut tofu width-wise into 8 slices.
- Place all rub mix ingredients in a shallow pie pan or tupperware and mix around.
- Coat the tofu by placing 1 slab at a time into the container of rub mix and shaking it around, turning over if needed. Place the coated tofu on a plate. You will probably have a bit of rub mix leftover, discard it.
- When your sausage is done cooking, add some more oil to the pan and fry up your coated tofu. Fry your coated tofu slabs until they are a bit crispy and golden on both sides.
- Place cooked tofu eggs on a plate with paper towels.
- Time to assemble your sandwich! Toast english muffins in the toaster, slather the toasted english muffins with some Vegenaise, then top with the vegan sausage and tofu egg. Dip in ketchup.

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