This is a fun post, and rather different from my usual posts filled with salads and healthy mains…
I haven’t posted many breakfast recipes over the years. That’s because my normal breakfasts consists of one or some of the following:
Nothing too exciting or that hasn’t been blogged about a thousand times before. But then one day, 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.