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!

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:

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!

Vegan Egg McMuffins

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)…

Ezekiel 4:9 Sprouted Whole Grain English Muffins

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

Yves Meatless Canadian Bacon

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

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).

Tofu

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.

Tofu "Egg"
Tofu Egg & Yves Canadian Veggie 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

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Vegan Egg McMuffins

Follow these step-by-step instructions and learn how to make your very own vegan Egg McMuffins in the comfort of your own home. Vegan / Nut-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 1 1x
  • Category: Breakfast, Sandwich
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Slice 1/3 of the tofu horizontally so that it is about X thick. Either cut it into a square, or use a food ring, round cookie cutter, or knife to cut it into a disk. This is your “egg”.
  2. Sprinkle turmeric powder onto the “egg” and gently coat all surfaces so that they are a light yellow color. Season with garlic powder and black pepper.
  3. Heat 1 tsp oil in a frying pan and cook the “egg” and Canadian bacon, so that they are browned on both sides.
  4. Meanwhile, toast the English muffin and butter with vegan margarine.
  5. Assemble the sandwich using the cheese, “egg” and vegan bacon.

Keywords: comfort food, easy, nut-free, original, tofu, under 30 minutes, breakfast, egg mcmuffin, vegan

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Vegan Egg McMuffins

41 thoughts on “Vegan Egg McMuffins”

  1. I made these over the weekend and they were really great! I was surprised at how quickly they actually came together. Thanks!!!

    Reply
  2. Good recipe, though anything Dr. Weil says should be taken with a grain of salt as he is widely criticized in the medical community

    Reply
  3. I JUST made this breakfast sandwich for me and my daughter this morning! OMG so delicious! I coated the tofu with garlic powder, nutritional yeast, turmeric, and a little bit of sea salt and black pepper. I also added a fresh slice of tomato! Sooo good! We gobbled it down! Yum!

    Reply
  4. Can you make these and freeze them. I would like to take them to work and microwave to heat them for a hot breakfast at my desk.

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  5. I am a late comer, just found your website, and so glad I did, I’m going to try all your recipes, look fabulous, and will let you know how I did, just one problem, which one to try first. People don’t understand you don’t miss out anything with a vegan lifestyle. Thanks so much for the time you have put in this.

    Reply
  6. Can’t wait to try this – some other blogs have recommended adding nutritional yeast to the tofu ‘egg’ though. Just got to wait til the weekend now! Thanks 🙂

    Reply
    • Hey Tiffany – I added nutritional yeast to the turmeric mix and it was delicious. I also used Daiya cheddar spread on my english muffin just simply because that is what I had. This is so good. Thank you Angela!!!

      Reply
  7. Hi- I just discovered your blog and am loving it! My two sons and I were just discussing last night missing the convenience of a breakfast sandwich (not missing the ingredients at all!) And today I found this recipe. I am definitely trying this soon. Thanks again!

    Reply
  8. this looks great, cant wait to try it out buttt ive read that tofu and other certain soy based products can be harmful and really unhealthy. Whats your take on that?? =/

    Reply
    • I try to buy organic/non-GMO soy and I only consume it as soy beans / soy milk / tofu or tempeh. So I consume it as a relatively whole food, not as a by-product such as Soy Protein Isolate. I hope that helps!

      Reply
  9. This looks amazing but I’m out in China and find it hella difficult to get vegan bacon/cheese etc… But I did make your vegan quinoa chilli- best chilli EVER!!

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  10. Thank you so much, this was amazing. I couldn’t find the “bacon”, so I used “Gimme Lean Sausage” wonderful breakfast treat.

    All Good Wishes

    Bob

    Reply
  11. this was so delicious!!!! i think ill add two slices of canadian “bacon” next time, i couldn’t taste it that much with the tofu and everything else.

    Reply
  12. this was so delicious!!!! i think ill add two slices of canadian “bacon” next time, i couldn’t taste it that much with the tofu and everything else.

    Reply
  13. Hi Angela,

    So it’s mid morning in the UK and my how I would love one of these right now! I cannot wait to try this, I’m going to look for the ingredients after work tonight and it’s Hello Vegan McMuffins tomorrow morning!

    Thank you for Posting 🙂

    Reply
  14. Looks delicious!! You could also add a little Indian black salt (Kala Namak) to get a really strong egg flavor. That stuff is fantastic! Thanks for the recipe!! 🙂

    Reply
  15. I can’t wait to try this! Going to the store today to get the turmeric, “canadian bacon” and English Muffins. I have a feeling my hubby and 2 year old will be excited about this too! Thank you!

    Reply
  16. Hi Angela, just popped over to let you know that your link to Food on Friday: Mexican Food was featured in my Need Some Inspiration? Series today. Hope you are having a good week.

    Reply
  17. Yes ma’am, these are gonna go in my stomach very soon tomorrow morning! Thanks for bringing back one of my childhood favorites and veganized! Do you like the Daiya cheddar slices? I love their slices so far!

    Reply
    • Hi Rika! You’re so welcome, I’m glad you’re going to try the recipe. I wasn’t sure about the Daiya cheese slices at first, but they’re really good in this recipe!

      Reply

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