Vacon and Vegg English Muffins


This recipe is inspired by the unhealthy “McMuffin” and turned into a cruelty-free and (semi) healthy version. No cholesterol, not too much greasy fats and no cruelty! So if you can choose between this and the version someone had to die for, I think the answer is pretty clear which one to take! 🙂



  • 350 grams firm or extra firm silken tofu (extra firm works the best)
  • 1/2 cup unsweetened almond milk
  • 3 tbsp flour 
  • 2 tbsp corn starch
  • ½ tsp agar agar powder
  • 1 tsp kala namak salt (incredibly important for the egg taste)
  • 1 batch of rice paper bacon
  • Vegan Sausages (optional)
  • Tomatoes
  • English Muffins



Start by adding silken tofu, almond milk, flour, starch, agar agar and kala namak to your blender. Start it on high and let everything mix for a good 20 seconds. The mixture should be liquid but also thick enough to not run everywhere in the pan. If it seems too liquid, try adding one extra tbsp of starch and mixing it again.


Warm up a pan over medium heat and throw in some oil. Add about two tbsp of your “egg” mix and cook until each side gets to a brownish color. Be very careful when it’s time to flip the egg as they are very easy to break. We used a cheese mold to get it to a perfect circle shape, but you can also cook it without.

 Serve on an English muffin with tomatoes, rice paper bacon and cooked vegan sausages or whatever you think could help you survive through the day! 


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