Vegan McMuffin / breakfast sandwich

This little beauty reminds me of those calorie and fat laden McMuffins that McDonalds serve. Thankfully, this one is completely vegan and has much less fat! You can play around with what you want to put in them; try a portobello mushroom, add some tomatoes or cheese, load it up with salad, put in a sliced faux sausage, the options are endless. P.S I was in a little hurry taking the photo so I realise that the muffin is upside down, it was still tasty though :)

Adapted from Skinny Bitch in the Kitch:-
THE Breakfast Sandwich
Serves 1

- 50g tofu, sliced
- 1/2 tablespoon rapeseed oil
- 2 slices vegan bacon
- soy butter/marg spread for the muffin
- 1 wholemeal English muffin, split and toasted
- pinch of sea salt (optional)
- pinch of pepper (optional)
- 1 teaspoon soy sauce (optional)
- ketchup for serving (optional)

How to:-
1. If using, mix the tofu with the soy sauce and set aside.
2. In a frying pan, melt the rapeseed oil. Add the tofu and bacon and cook for a few minutes.
3. Toast the muffin and spread lightly each side with soy butter.
4. Assemble as desired with the tofu and bacon, adding the salt/pepper/ketchup if wanted.
5. Serve immediately whilst hot.


Notes: I'm trying to eat wholemeal/wholegrain carbs nowadays and avoiding the nasty white stuff wherever possible. Wholemeal English muffins are to die for. If you don't have much love for the whole stuff, try these. I used Cauldron tofu and Redwood's Organic Bacon Style Rashers. I didn't like the bacon much, it was very chewy. If I was making this for myself, I would probably use bacon from Quorn which would make it vegetarian. I also tried using Tofutti's Cheddar Cheese Slices which are simply awful, so I skipped those. For the soy spread I used Pure.