Vegan Tofu McMuffin Breakfast
Ingredients
- 2 English muffins
- 1 teaspoon oil (spray oil recommended)
- 1 container extra firm tofu
- 2 slices cheese (vegan, e.g., soy slices)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon turmeric powder
- 1/8 teaspoon garlic powder
- 2 tablespoons vegan butter
- 1 avocado
- 1 tomato
Preparation
Place the bottom of a small cup over the tofu slice to use the circle shape as a stencil to make your vegan egg. With a knife, cut your tofu into a circle shape. If you have a large circle cookie cutter, you can use that as well. Set tofu circles aside.
In a small bowl, combine the salt, pepper, turmeric powder, garlic powder, and mix.
Evenly sprinkle the seasoning on both sides of the tofu circles.
Heat a pan on medium heat. Spray cooking oil on the pan and cook your tofu pieces for 2 minutes on each side. Turn your oven on broil 500 F to 525 F (260 – 290 C). Place your tofu circles on a baking pan and lay the cheese slices on top of your tofu.
Broil your tofu for 1-2 minutes until the cheese has melted. Keep a close eye on it, the cheese can burn very quickly.
Toast your English muffins and spread butter on the inside of each muffin.
Assemble your Vegg McMuffin with tofu, cheese, mashed avocado, and sliced tomato. Eat immediately!
Leftovers will last wrapped up for 1-2 days in the fridge.
