Updated: Oct 13, 2020
I was never a huge fan of anything from the place with the Golden Arches, but on a hangover, a Sausage and Egg McMuffin, hash brown and orange juice was just the ticket to the start of a brighter day!
When I came to make this, I was really surprised to find that Asda and Kingsmill English muffins both had skimmed milk powder in, so I have resorted to oven bottom muffins on occasions, so check the ingredients carefully when selecting.
I read a post on facebook since first making these from someone who had done something similar with Quorn ham, made a batch in advance and put them in the fridge for the week ahead, or even in the freezer, which is something I hadn't considered, but it does work! The vegan sausage and egg muffins need defrosting at room temperature first, and a microwave on a medium setting for around a minute, but they turn out just great. So, perfect for taking out the freezer the night before and having for breakfast when I get to work.
My sausage of choice is always Meat Free Richmond, and they are really easy to reform into a patty, and my go to cheese slice would be the Follow Your Heart Smoked Gouda, or the Violife Mature Cheese Slices, but really whatever you fancy. Less is definitely more with any vegan cheese I think, but a cheeky slice really makes it closer to a Sausage and Egg McMuffin
I would always go for the silken tofu when making egg replacement, it has that smoother, creamier consistency of egg. Don't skimp on the cooking of this part - it's not because the tofu is raw, but it drives off the extra moisture making it less sloppy and more egg like. Don't be tempted to overly break up the tofu initially either, you want some bigger "egg white " kind of bits in your muffin.
The Black Salt is important as it has that important eggy taste and smell, the turmeric is just for colour though, so can be missed out if you don't fancy it, but you really can't taste it.
Wait till you have finished drying out your tofu to add your nutritional yeast. Although this won't change the flavour, it will damage the "nutritional" aspect of the yeast if you overcook it.
This recipe makes up 4 decent sized, well filled muffins
8 Richmond Meat Free sausages, or similar
1/2 tbsp vegetable oil
1 349g pack of Silken Tofu
1/2 tsp Black Salt
1/2 tsp onion granules
1 tbsp nutritonal yeast
1/2 tbsp dairy free butter, I used Flora
Pinch of turmeric
Good few grinds of black pepper
4 slices vegan cheese of choice (see above)
4 muffins (see above)
Take the skins off the sausages. The easiest way to do this is to cut a slit from one end to the other and unwrap the sausage. Divide the filling into 4 equal portions and roll into a ball, then flatten into a flat patty shape
Mix the black salt, pepper, onion granules nutritional yeast and turmeric into a bowl. Empty the carton of tofu, into the bowl and roughly break it up, leaving big chunks, and mix well
Into a pan, gently melt the butter, then on a medium high heat, tip in the tofu mix. Keeping bubbling on a medium heat, uncovered for around 5-8 minutes, stirring occasionally. Turn off the heat and stir the nutritional yeast in ( see notes above)
Meanwhile, in a large frying pan, heat the oil and place the sausages patties into the pan. Fry on a medium heat for about 3 minutes each side
When the tofu mix and the patties are both ready, slice the muffins open and place a patty, topped with the tofu mix, and finally a cheese slice on the bottom half, then replace the top
Serve immediately with hash browns and orange juice, or wrap and refrigerate or freeze....I'm lovin' it :-)