Mc Mama's Vegan Breakfast Sammies!

Time to share my favorite yummy breakfast sammies!!  


Making these for my husband helped him kick his Mcdonalds breakfast mcmuffin addiction.  This is the typical artery clogging breakfast he would have from McDonalds several times a week:  http://www.mcdonalds.com/us/en/food/full_menu/breakfast/sausage_mcMuffin_egg.html  These sammies require some prep work, so I usually make them in batches that last about a week so that everything is in the fridge and ready to go.  Once it's all prepped and marinated it's so easy to whip them up!

Step One: Making the egg substitute.

You need:

• 1 block of extra firm tofu.  Frozen, thawed and then pressed or squeezed until all the water is out. 
• Apple cider vinegar (about a cup)
• Nutritional yeast (about a cup)
• Dijon mustard (about 3-4 tablespoons)
• Tumeric (about a tablespoon)
• and about 1 teaspoon each garlic powder, onion powder, sea salt and pepper

In a resealable container mix apple cider vinegar, yeast and mustard.  Play around with the measurements until you have something that resembles mayo in texture and consistency.  Add the other spices and mix well.



Slice the tofu into about 1/4-1/2 slabs and dip in mixture to coat them really well and then line them up in the container cover and refrigerate overnight.



Step Two:  Making the "bacon"
I use the recipe from Vegan with a Vengeance for fakin' bac'n.  I don't always have what I need on hand so I just go with what I have. This time around I didn't have tomato paste so I just skipped it and I was out of fresh garlic so I just put in a dash of garlic salt instead.



You will need:

• 3 tablespoons braggs, or tamari, or soy sauce
• 1/3 cup apple cider
• 1 teaspoon tomato paste
• 1/4 teaspoon liquid smoke
• 1 8 oz package tempeh
• 2 cloves of crushed garlic
• 2 tablespoons peanut or vegetable oil

Slice the tempeh into thin strips.  Mix all the remaining ingredients in a resealable container and add tempeh.  Cover and let marinate at least an hour or two overnight is best.



The tofu and the tempeh will keep for about 5-6 days in the fridge.


Step 3:  Cooking and assembly

You need a few more ingredients for the final product:

• English muffins or sourdough bread
• Veganaise
• Tomato slices
• Avocado slices
• Soy cheese slice (I was out of cheese today so mine are sans cheese)
• Olive oil for cooking

Heat some olive oil in a large skillet and then brown your tofu slabs and bac'n until they are nice and crispy on both sides (about 3-5 mins per side).


While they are cooking slice your veggies, and spread a thin layer of mayo on your bread of choice.

After the tofu and bac'n are done remove from pan and set aside, I like to brown the bread in the oil and if you assemble the sammie and try to do it then you will have a mess on your hands when you try to flip it :)  So I learned to brown the two sides of the bread BEFORE assembly, I guess you could toast them in a toaster but doing it this way you get a kind of deli grilled sammie feel.

Ok so bread toasted, start stacking it on

 
and the last step is: TO DIG IN AND ENJOY!!