Holy crap you guys! This morning I made a vegan 'sausage egg' mcmuffin. DROOL. My magical, bodacious, fabulous girlfriend, Bre, texted me last night that she had just purchased vegan english muffins at Whole Foods and I awoke this morning determined to making something fantastic.



It was so so so easy!

1block extra firm tofu, drained and pressed - I got lucky and my other magical friend, Gretchen, gave me some Hodo tofu (local soy magician)
1/4 cup apple cider vinegar (it sounds weird but trust me prease)
1/4 cup olive oil
1/2 tsp salt
6 slices vegan canadian bacon or vegan sausage (i used yves breakfast patties)
1 cup daiya cheddar vegan cheese
Vegan english muffins
Vegan margarine (I use Earth Balance)

Take the block of tofu and press it to get as much of the water out as you can. Then take a wine glass (or regular drinking glass) which is about the same size around at the top as the english muffins are and 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.
In a 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.
Place the veggie canadian bacon/sausage on a large frying pan on a medium low to low heat, flip it often.
After the tofu pieces are baked, turn off the heat and place a large pinch of the vegan cheese on top of each of the tofu rounds and leave them in the oven for about 3 minutes to melt.
Toast the english muffins, and lightly butter them on both sides with the vegan margarine.
Place one of the tofu rounds and canadian bacon slices between the english muffin halves and they are ready to eat.
I seriously want to leave work right now and go home to make more.
Happy (and compassionate) eating, friends!