Vegan egg mcmuffin (McDonald's copycat)

Vegan egg mcmuffin with non-dairy cheese, eggy tofu, and ham on tray.

5 from 3 votes

Vegan egg mcmuffin (McDonald's copycat)

This quick & easy breakfast was inspired by the egg mcmuffin. But it's 100% vegan! This handheld breakfast sandwich is made with eggy tofu, vegan ham, and non-dairy cheddar on an English muffin. Great for busy mornings!

Prep Time7

Cook Time8

Total Time15

Course: Breakfast

Cuisine: American, Vegan

Keyword: breakfast sandwich, vegan brunch, warm breakfast

Servings: people

Calories: 356kcal

Author: Cadry Nelson

Ingredients

1 teaspoon avocado oil or your preferred cooking oil
16 ounces super firm tofu in vacuum packaging**
½ to 1 teaspoon nutritional yeast flakes
½ to 1 teaspoon kala namak also known as black salt
½ to 1 teaspoon pepper
4 English muffins
4 slices vegan ham or vegan bacon
4 slices vegan cheese I recommend cheddar style
1 to 2 Tablespoons non-dairy butter

Instructions

Cut the tofu into 4 equal sized slabs across the longest part of the tofu block.
Grab a circular ring mold, cookie cutter, or glass that's about the same size as the English muffin. Use it to cut a circle into each of the tofu slabs.
(Save the leftover scraps for another dish, like a tofu scramble.)
Bring a large non-stick skillet to a medium heat along with a teaspoon of oil. Put the tofu slabs and vegan ham slices onto the skillet.
(If your skillet isn't large enough to hold everything, grab a second one & oil it as well.)
Brown the tofu and ham on each side for a couple of minutes each.
After one side of the tofu has browned, add a sprinkling of kala namak (black salt), nutritional yeast flakes, and pepper.
Flip the tofu slices. Then sprinkle more black salt, nutritional yeast flakes, and pepper on the other side. Flip one more time to seal in the spices.
(You'll need about ⅛ to ¼ teaspoon of each of the seasonings on each tofu slab, but don't worry too much about being precise.)
Once the tofu has been browned & seasoned on both sides, cover each slab with a vegan cheese slice. Turn the heat to low. Cover the pan with a lid, and allow the cheese to soften or melt.
Pull the English muffins apart. Toast them in a toaster until warmed & browned. Then remove them from the toaster and lightly slather each one with vegan butter on the cut side.
Compile the sandwiches.
Top an English muffin half with vegan ham and eggy tofu topped with vegan cheese. Then top it with the remaining half. Continue until all of the breakfast sandwiches are made.

Notes

For the best texture & browning, I recommend using vacuum-sealed tofu. It's also nice, because it doesn't need to be pressed before using.

However, if you only have water-packed tofu, that works too. You'll just need to press it first. Here are directions on how to press tofu.

Store leftover sandwiches in a resealable bag or covered storage container in the refrigerator. They will keep for about 3 days.

Reheat in the microwave by warming for 40 seconds to a minute.

Or reheat in the oven or toaster oven at 350 for 10 to 15 minutes. (If you like, you can wrap the sandwiches in foil, and heat them covered until warmed inside. Then uncover to toast the exterior.)

I don't recommend freezing leftovers. Frozen & thawed tofu changes texture & releases a lot of water.

Nutrition