Before I became vegan, Ish and I used to make egg and sausage muffins. It was a Sunday morning treat, but loaded with cholesterol, fat and animal products. Still, I missed making these sandwiches. So this morning, I got creative! I like the fact that extra firm tofu can take on an egg-like texture if you press it straight out of the package. I also have fallen in love with Lightlife sausage, which Ish says is BETTER than any other sausage he’s had! I am SO very excited that he is enjoying vegan treats! I was even able to find some vegan english muffins, which I was VERY, VERY excited about. For those of you who haven’t started reading labels on absolutely EVERYTHING, you might be surprised to know that a majority of bread products contain whey, caesin (both dairy byproducts), eggwhites or other animal byproducts. This makes life slightly challenging, but not impossible. It’s just important to realize that reading labels is SO VERY important!!
If you want to try my breakfast muffins, here’s the recipe:
Ingredients:
1/2 block extra-firm tofu, sliced into 4 pieces and pressed
salt
pepper
Vegan sausage cut or shaped into patties
Vegan butter
4 English muffins or bread slices
Slice and press the tofu. In the meantime, heat a skillet over medium-high heat. Add a spray of vegetable oil, and drop in the tofu slices. While the tofu is cooking, shape sausage patties and toast your muffins/bread. Salt and pepper tofu, then flip to brown the other side. The tofu should be golden brown when you turn it (after about 5 minutes). Salt and pepper the other side, then remove from heat. Add the sausage and cook until browned. Assemble your sandwiches: butter the english muffin, add a slice of tofu and the sausage patty.
You can also add vegan cheese, salsa, tomato, avocado…you get the idea. Enjoy!
