Tofu Egg McMuffin (Vegan) — That Vegan Dad

tofu egg mcmuffin with hollandaise sauce

Are you craving the nostalgic taste of a classic Egg McMuffin but want to keep it vegan? I’ve got you with this incredible recipe! This Tofu Egg McMuffin recipe is the ultimate vegan breakfast sandwich, packed with flavour and simple to make. With a savoury tofu egg patty as the star, this recipe delivers all the comforting goodness of the original—minus the eggs and dairy. Perfect for busy mornings, meal prepping, or a leisurely brunch at home, this vegan twist will quickly become your go-to vegan breakfast.

How to Make a Vegan Egg McMuffin?

Creating a vegan Egg McMuffin at home is surprisingly easy and way more satisfying than a drive-thru order. Plus, you have full control over the ingredients, making it healthier and cruelty-free. The secret to that signature “eggy” flavour? Kala namak, also known as black salt, which gives the tofu an authentic egg-like taste thanks to its natural sulphur content.

Here’s what you’ll need to make your own Tofu Egg McMuffin:

A firm tofu “egg” patty, marinated and pan-fried to golden perfection.
A toasted English muffin for that classic soft-but-slightly-crispy texture.
Plant-based bacon for an extra savoury punch.
Optional add-ins like tomato slices, avocado, or even vegan hollandaise for a gourmet touch.

Not only is this sandwich delicious, but it's also protein-packed and will keep you feeling full for hours.

Creating a Tofu Egg Patty

Tofu is an absolute powerhouse when it comes to versatility. It’s rich in plant-based protein, absorbs flavours like a dream, and can be transformed into almost anything—scrambles, creamy desserts, and yes, even an “egg” patty.

For the perfect tofu egg patty, start with firm tofu, which holds its shape well. Slice it into squares roughly the size of an English muffin, about 1 cm thick. The secret to that “eggy” flavour? Kala namak, also known as black salt. This magical ingredient has a sulphurous, egg-like aroma that’s a game-changer in vegan cooking.

Marinate the tofu in a blend of kala namak, turmeric (for that signature yellow hue), garlic powder, onion powder, sweet paprika, nutritional yeast, soy sauce, olive oil, and water. Let it soak for at least 15 minutes—the longer, the better for maximum flavour.

When you’re ready to cook, lightly oil a pan and fry the tofu slices for 2–3 minutes on each side until golden and slightly crispy. The result? A savoury, protein-packed patty that’s perfect for your vegan McMuffin or even as a protein boost in sandwiches and wraps.

Vegan Breakfast Options Beyond the McMuffin

While this Tofu Egg McMuffin is a breakfast superstar, the world of vegan breakfasts is wonderfully diverse. Here are some delicious ideas to keep your mornings exciting:

Tofu Scramble: A quick, protein-rich alternative to scrambled eggs. Crumble firm tofu, season with kala namak, turmeric, and your favourite veggies for a colourful, nutrient-dense meal.
Vegan Pancakes: Fluffy, light, and perfect with maple syrup, fresh berries, or a dollop of coconut yoghurt. Use plant-based milk and a flaxseed or chia egg to keep it vegan.
Avocado Toast: Simple yet satisfying. Top crusty bread with smashed avocado, cherry tomatoes, a sprinkle of hemp seeds, and a dash of chilli flakes for an extra kick.
Poached Pear Porridge: A nutrient powerhouse made with chia seeds, plant-based milk, and natural sweeteners. Add fresh fruit or a spoonful of nut butter for extra flavour.

These options are not only easy to make but also packed with nutrients to fuel your day.

What’s Vegan at McDonald’s?

You might be wondering, "Can I get something like this at McDonald's?" While McDonald's Australia has been slowly expanding its plant-based offerings, the options can be pretty limited compared to what you can whip up at home. Here are some of the vegan optons available at McDonalds in Australia:

Hash browns
Side salads
Apple slices or fruit bags
Coffee with plant-based milk

However, when it comes to hearty breakfast sandwiches like an Egg McMuffin, you’ll be hard-pressed to find a fully vegan option. That’s why making your own Tofu Egg McMuffin at home is not just the tastier choice, but also the most satisfying!

Frequently Asked Questions (FAQ)

1. What is kala namak, and where can I find it?
Kala namak, or black salt, is a type of rock salt with a strong sulphur smell, giving it an “eggy” flavour. You can find it at Indian grocery stores, health food shops, or online.

2. Can I use silken tofu instead of firm tofu?
Silken tofu won’t hold its shape as well for a patty. Stick to firm or extra-firm tofu to get that perfect, sliceable consistency.

3. Is this recipe gluten-free?
The tofu egg patty itself is gluten-free if you use tamari instead of soy sauce. Just choose a gluten-free English muffin or bread for the sandwich.

4. How can I make the tofu egg patty even more flavourful?
Marinate the tofu for longer—overnight if possible. You can also add a dash of smoked paprika or a splash of liquid smoke for a deeper, savoury flavour.

5. Can I meal prep these patties?
Absolutely! The tofu egg patties can be stored in an airtight container in the fridge for up to 4 days. Reheat them in a pan or microwave before assembling your McMuffin.

This Tofu Egg McMuffin is proof that you don’t need animal products to enjoy a hearty, flavour-packed breakfast. It’s easy to make, customisable, and a perfect way to start your day with a satisfying vegan breakfast option. Whether you're a long-time vegan or just looking to cut back on animal products, this recipe is a must-try.

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