Vegan Egg McMuffins

Some mornings are special and require a little more effort than a bowl of cereal or oatmeal. This is one of those mornings. Because these are Vegan Egg McMuffins!

I haven’t posted many breakfast recipes over the years. That’s because my normal breakfasts consists of one or some of the following:

• fruit
• protein shake
• oatmeal
• toast or rice cake with almond/peanut butter
• tofu breakfast scramble

So, nothing too exciting or that hasn’t been blogged about a thousand times before. But today, I thought of making something a bit fun, and while it’s not as healthy as my usual fare, it’s way healthier than the McDonald’s version!

To make this veganized Egg McMuffin, I used these awesome Ezekiel 4:9 Sprouted Whole Grain English Muffins (in Ontario, they’re available at Loblaws in the health-food freezer section)…

… as well as some Daiya Cheddar Style Slices and Yves Canadian Veggie Bacon.

To make the vegan “egg”, I sliced off 1/3 of a block of firm tofu…

… and used a food plating ring to cut-out a disk (you could also place a drinking glass onto the tofu and carefully cut around it with a knife).

I then coated the “egg” with a bit of turmeric powder to give it a light yellow hue, and seasoned it with garlic powder and freshly cracked black pepper, before frying  it up alongside the vegan Canadian bacon.

Notes – Vegan Egg McMuffins

• Turmeric has been shown to actually outperform many pharmaceuticals in its effects against several chronic diseases such as Alzheimer’s, Arthitis and Cancer. While that’s probably a bit overblown, it has been shown to reduce inflammation, so that’s a bonus since we’re really only using it here for its colour!
• Feel-free to “go all vegan on this” and add some vegan mayo, avocado slices and sliced tomato to it. That would be downright amazing!

More breakfast ideas

• Quinoa Granola with Coconut and Chia Seeds
• Almost Raw Coconut + Apricot Oat Balls
• Everyday Healthy Truffles
• See all my vegan breakfast recipes

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