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Get ready for a breakfast treat with this purely delicious Vegan 'Egg' McMuffin recipe! It's the vegan twist you didn't know you needed. Simple steps, familiar taste – your homemade McDonald's Egg McMuffin is just a whisk away!
This recipe is:
- 🌱 100% vegan
- 🍳 egg-free
- 👩🍳 super simple
- 🍔 a tasty McDonald's copycat
- 🌅 perfect for breakfast
If you're in the mood for more breakfast excitement, explore my Vegan Breakfast Burger or my flavorful Vegan Scramble recipes.
Easy to make and simply delicious, this Vegan 'Egg' McMuffin might become your new go-to morning treat! So let's dive straight into creating your own vegan breakfast masterpiece!
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- How to Make a Vegan Egg McMuffin
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Welcome to the ultimate morning treat – the Vegan 'Egg' McMuffin! 🌞 If you've been craving the iconic flavors of a certain fast-food breakfast, but with a vegan twist, you're in for a treat. This 100% vegan rendition captures the essence of the beloved McDonald's Egg McMuffin, minus the eggs.
Imagine sinking your teeth into a perfectly toasted English muffin, layered with a savory, golden "egg," and topped with vegan cheese and bacon. It's a breakfast dream come true, and the best part? It's super simple to make!
Weekend breakfasts just got a whole lot better with this Vegan Egg McMuffin recipe.
Childhood memories, anyone? Back in the day, McDonald's was a rare treat for my brother and me. Fast forward to my college days in Cologne, and I found comfort in those drive-through breakfasts. Yep, 5 am wake-ups for classes called for some serious comfort food.
My go-to order? The classic McDonald's Egg McMuffin. Little did I know it was an English muffin, and little did I know I'd one day call England home. Fast forward again, and here I am, whipping up a ridiculously easy and delicious vegan version of that childhood favorite. No magic, just pure tastiness. Let's make breakfast magic together!
Ingredients & Notes
Here's everything you need for this recipe:
- Tofu: I always use extra-firm tofu for this recipe as I have found it gives the best results. Other tofu versions are simply too soft, so I would only really recommend using extra-firm tofu for your copycat egg McMuffin.
- Lettuce or fresh spinach: not usually part of a traditional McDonalds Egg McMuffin, but I love adding in some greens - plus they're tasty on this breakfast burger too!
- English muffins: You an use store-bought English muffins or simply make your own at home.
- Vegan sliced cheese: This melts wonderfully on top of the 'vegan egg' patty! I like to use the cheddar-style slices from Morrisons, but go with your personal favorite for this recipe.
- Kala namak (black salt): Black salt, also called 'kala namak' as sulfurous properties, giving it an eggy flavor. You only need a tiny amount of it each time and I recommend investing in a small jar of black salt for your pantry.
- Black pepper: No copycat Egg McMuffin without salt and black pepper!
- vegan ham or bacon slices: This is totally optional, but I love the flavour combination with the tofu egg, so definitely add a slice or two! You can use store-bought vegan bacon or make your own with my Best Vegan Bacon Recipe.
- Tomato ketchup (optional): Rounds up the flavors of the Vegan Egg McMuffin just beautifully! However, ketchup is not usually part of the classic McDonalds recipe, but goes so well with the vegan bacon and vegan egg patty.
How to Make a Vegan Egg McMuffin
Step 1: Shape Your "Egg"
Halve your tofu block (I used Cauldron). Use a large, round cookie cutter for a perfect fit inside the muffin.
Step 2: Cook the Vegan Egg
In a hot, oiled pan with a pinch of Kala Namak, fry tofu until golden on both sides. Sprinkle with black pepper.
Step 3: Assemble the McMuffin
Slice and lightly toast the muffin for a soft yet crispy texture. Spread vegan spread, add ketchup (optional), place tofu "egg," and vegan cheese. Grill briefly if needed.
Step 4: Bacon and Finishing Touch
Fry vegan bacon for enhanced flavor and texture. Place bacon on top of the "egg," add ketchup to the top muffin, and seal the deal. Enjoy your Vegan Egg McMuffin!
Extra tip: Try not to move the tofu too much while it's cooking. You may also want to use a ladle or other utensil to push the slice into the pan so that you get the edges nice and crispy!
📌 If you love Pinterest you can pin any of the images to your boards!
- Sourdough English Muffins
- Vegan Big Mac Sauce
- Homemade Vegan Burger Buns Recipe (Super Fluffy!)
- The Ultimate Vegan Cheese Sauce Recipe
If you’ve tried and loved this recipe, I would love for you to leave a star rating and short review at the bottom of this recipe post ❤️
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Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
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Vegan Egg McMuffin Recipe
Romy
Purely delicious vegan Egg McMuffin recipe - simple and easy steps to create this delicious McMuffin version at home!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 412 kcal
Ingredients
- 2 English muffins
- 1 400g-block firm tofu (14 oz) drained
- 1 teaspoon olive oil
- 1 pinch black salt kala namak
- 2 slices vegan cheese
- 2 slices vegan ham or bacon
- 1 teaspoon dairy-free spread
- black pepper to taste
- tomato ketchup optional
Instructions
Drain and press the tofu block for a few minutes to reduce any excess liquid, then slice the block in half lengthwise. Use a round cookie cutter that's roughly the same size as your English muffins and cut out one round tofu disc from each later. Set the leftover tofu aside for a different recipe.
Add a splash of oil to a non-stick pan and sprinkle the Kala Namak into it, then add the slice of tofu to the pan once it’s sizzling hot. Fry the tofu slice on both sides until golden – make sure not to move it around to much. It can also help to press the slice into the pan with a ladle to make the edges nice and crispy! Season with a little pepper.
Slice your muffin and lightly toast the slices in the pan, then spread the dairy-free spread on both of them.
Let’s assemble! Add a little ketchup to the bottom (if using). Place the tofu on top, then let the vegan cheese melt onto the hot tofu - if needed place it under the grill for 1-2 minutes, or until the vegan cheese becomes melty. Add the vegan ham or bacon slices on top, then pour some more ketchup and place the top half of the muffin on top.
Repeat for the second muffin, admire and serve immediately.
Notes
- Ensure to use extra-firm tofu for this recipe - soft or silken tofu will not work out.
- The ketchup is completely optional, it's not part of the original McDonalds recipe, but I personally find it's a dollop of the red goodness is a delicious addition!
- If you're using vegan bacon slices, you might have to give them a little fry before adding them to the muffin, depending on the brand/variety you use.
- This breakfast muffin is also great cold, however, for best results, it's ideally served warm/hot.
Keyword mcdonalds, mcmuffin, vegan egg mcmuffin, vegan mcdonalds recipe
Love an indulgent vegan breakfast? Try some of my other breakfast recipes:
- Vegan Scrambled Eggs (No Tofu)
- Vegan Buttermillk Pancakes
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