Pan-fried Silken tofu egg layered with caramelized onion and fresh ripe tomato on a toasted English muffin spread with ketchup and Jalapeno mustard!

Makes 6 sandwiches

Place 2 c. water in a long, flat baking dish. Add 1 t. turmeric and 1 t. salt to water; stir to dissolve.

12.3 oz. Silken type extra firm tofu, rinsed

Stand the block of tofu on its long narrow side, slice evenly from top to bottom into 6 broad slabs. Handle carefully.

Using a small vegetable can or biscuit cutter or glass cut out one round from each slab.

Continue to handle carefully. Place rounds in water brine and let marinate 1 hour.

2 T. extra virgin olive oil

3 med. yellow onions, peeled and sliced into thin rings, about 1/8 inch thick


freshly ground black pepper

6 English muffins, split and lightly toasted and spread evenly with softened margarine (not melted), or coconut spread—you want a soft outside and a golden inside where the nooks and crannies are

1 lg. ripe slicing tomato, sliced into 6 slices


Jalapeno mustard

In medium skillet, over medium heat, melt oil. Add onions, a little salt and pepper, and sauté till caramelized–soft, lightly browned and sweet. Transfer to plate and divide into 6 portions.

When tofu is finished marinating, lift gently from dish onto paper towels to blot dry, for not more than 30 seconds, just enough to remove excess water, but not long enough for the paper towel to stick to the tofu.

Add about 2 more T. oil to skillet. Swirl around, then place tofu slices carefully into skillet without overlapping. Salt and pepper, turn heat to medium-high and fry patties on each side till golden around the edges, turning only once, about 3 minutes on each side. Transfer to plate. They cook quickly, so don’t leave them unattended.

On one half of the toasted English muffins spread ketchup and on the other halves spread Jalapeno mustard.

Place onion on ketchup, and tomato on mustard.

Lift tofu patties, one at a time, and place over the onion on the muffins. Close and serve.

Notes: The combination of ingredients and the sequence of assembly make you think you’re eating a fried egg sandwich, dripping goop and all.

Don’t worry if the ‘eggs’ break a little in the skillet; eggs do that.

Don’t toast the muffins too long, if too crisp they’ll ruin the soft texture we’re trying to achieve.

Use whatever mustard you like, but the hot Jalapeno style mustard hit a home run with this application.

For a sausage ‘egg’ muffin fry slices of Gimme Lean Sausage, and add one patty per sandwich.

For a ham ‘egg’ muffin fry slices of veggie ham, and add one slice per sandwich.

In case you’re wondering, MAC stands for Mainstream Animal-free Cooking/Cuisine.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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