Every so often there is nothing like a fried egg sandwich. Here's one guaranteed to please even the most egg-centric among us.

Eggless Sausage McMuffin
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004

Ingredients

2 English muffins buttered and heated through, not toasted
2 soy breakfast sausage patties
4 medium size mushrooms sliced
2 1/4" slices of extra firm tofu
Monterey jack soy cheese
cheddar soy cheese
soy spread
ketchup
salt and pepper to taste

Preparation

The key to this breakfast sandwich is flavoring the tofu. Begin by heating a small fry pan coated with soy spread. Brown the sausage patties on both sides, about 2 minutes per side, and reserve. Add more spread to the pan and sauté the sliced mushrooms until softened.

In the same pan, without removing the mushrooms add 2 slices of tofu and continue to sauté until slightly browned. The pan mushrooms, soy spread and sausage bits infuse the tofu with flavor.

Place a slice of Monterey jack on each piece of tofu and top with a smaller piece of cheddar (the idea is to look like an egg yolk). Cover the pan and turn off the heat to let the cheese melt slightly - about 2 minutes.

Assemble the sandwich by placing a sausage on the pre-heated muffin; top with cooked tofu and cheese slices and 1/2 the sautéed mushrooms. Place the open-faced sandwich in a toaster oven set at 350º for 2-3 minutes. Remove the sandwich, salt and pepper to taste, add some ketchup and top with the remaining muffin halves.

serves 2
vegan