Tofu MarkMuffins

Occasionally you have to scratch the unhealthy itch. Today, that itch was Egg McMuffins(tm). Well, my 10-year old conception of what an Egg McMuffin might be like. I guess, the itch was the word “McMuffin”. Because I wanted to use the word “MarkMuffin”.

Tofu MarkMuffin

Now, this is a fairly easy itch to scratch–if you don’t mind using store-bought processed fakin. However: Amy found an awesome recipe on VegWeb for tofu fakin, so today was the day to rock it.

The Fakin Part

  • 1 lb extra firm tofu
  • soy sauce/tamari/shoyu/braggs
  • my new best friend (aka Liquid Smoke(tm))
  • maple syrup (optional)
  • nutrional yeast

Cut the tofu down to about an inch thick (or as thick as your peeler will allow). Shave it into thin slices with a vegetable peeler. This is the magic step. You cannot substitute or change this step in any way. Unless you want terrible fakin. In a large, flat container of some sort, pour enough soy sauce to cover the bottom. If the pan is about 6″ x 9″, you’ll want to then add about 1.5 tsp of Liquid Smoke, 1 tbsp of nu yeast, and 1 tsp of maple syrup (I think I prefer it without this, but some folks like a tinge of sweetness in their fakin). The amounts will all go up if you’re using a larger container, obviously.

Toss as many slices of fakin as will cover the bottom of the pan. Swish the marinade over the top. Let these sit for at least 10 minutes, then fry them in a small amount of oil over low medium heat. This will depend on your pan, but if you cook at too high a heat, you’ll get crisp edges but slightly soft fakin–and most people want this crisp. Cook until it’s crisp.

Rinse, wash, repeat. Lather.

You can do this with several containers or use a lot more liquid if you want to speed the process up.

The “Egg” Part

  • 1 slice of tofu, about 1/4″ thick, and 2 – 3 inches square
  • garlic powder
  • onion powder
  • nu yeast
  • salt
  • pepper

Fry up the tofu in a bit of oil in a pan over medium heat. Sprinkle on sundry powders/granules. When the tofu starts to brown on the bottom, flip and sprinkle the other side with powdery sundries. When the part that was the top but is now the bottom starts to brown, it’s done.

The Preparation

Toast an english muffin (ideally Rudy’s) and slather with Earth Balance. Pop on the “egg,” then the fakin, then the top muffin. Outstanding!

A pair of MarkMuffins

6 comments ↓

#1 Sacky on 09.07.09 at 3:54 pm

PER-FEC-TION. Trust me.

#2 jrshipley on 09.10.09 at 10:24 am

Looks fantastic. I’ll be right over.

#3 Valerie Molloy on 09.10.09 at 12:24 pm

Yum, I’ll have one of these please! 🙂

#4 Gulping Beauty » Blog Archive » peace out on 09.27.09 at 6:12 pm

[…] we had the pleasure of hosting good friends for brunch (tofu Mark-muffins, potato pancakes with cashew creme and apple sauce and peaches), then heading out to some hiking […]

#5 scrumpdilly.com » Blog Archive » Fakin on 10.20.09 at 10:45 pm

[…] used Irreverent Vegan’s recipe and suggestion for slicing that ‘fu real thin. Problem was my tofu was crumbly, so I ended up with Fakin […]

#6 Fakin’ It « the grainy bunch on 02.21.10 at 10:44 pm

[…] have for breakfast and we had extra time on our hands so we hunted a recipe down and decided to try this. We didn’t have muffins but it worked with these baguettes. The flavor was really good and […]

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