I have recently perfected my tofu scramble and decided to take the ‘tofu egg’ to the next level. Introducing a pastime favorite of ours, egg mcmuffins… veganized!
The great thing is that these eggless patties can be frozen. What’s even better is that the entire mcmuffin can be stockpiled in the freezer and reheated in the morning for breakfast on the go. We often eat these for dinner with a side of home fries because they are just too good!
We like to either add a dollop of ketchup, couple slices of avocado or eat it on it’s own.
Eggless McMuffin
Ingredients
- 1/2 can garbanzo beans
- 1/2 container firm tofu (drained)
- 1/2 cup nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/8 tsp turmeric
- 1/2 juice of a lemon
- 1 tbsp cashew butter
- unsweetened almond milk for consistency
- ezekiel english muffins
- Chao creamy vegan cheese slices
Instructions
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Preheat oven to 425 degrees
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Add all ingredients to a food processor and process until smooth
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Use almond milk to thin the consistency into a pancake like batter
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On a parchment lined baking sheet, create 6 patties
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Bake for 15-20 minutes
If you decide to make this egg-less McMuffin, tag @whiteglovedvegan on Instagram or Facebook so we can see!
