Vegan Egg and Sausage Muffin

This isn't so much a recipe as an assemblage of foods to create a higher delicious. It is also in honor of my grandfather who passed away this morning. When I was a kid he would watch me on Tuesday mornings when my mom worked, and every Tuesday we would go to a certain international chain restaurant, famous for its hamburgers, for breakfast. This recipe for eggs is a slightly altered version of the omelet recipe found in Vegan Brunch by Isa Chandra Moskowitz.

For the sausage;

1 package either prepared sausage patties or I used LightLife's Gimme Lean Sausage Crumbles and mixed in 1 tsp of ground sage and about 3 tbs of maple syrup
English Muffins, I used store bought

For the egg;

• 1 package silken tofu, either refrigerated or aseptic
• 1/4 cup flour, either wheat or garbanzo
• 1/8 cup nutritional yeast
• 2 tbs olive oil
• 2-4 tbs soy milk
• 1 tbs cornstartch
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black salt (this is a really pungent, sulfery salt, most likely found in an International market)
• pepper to taste
  

Mix all egg ingredients in food processor and process till smooth, stopping to scrape down sides as needed. Heat a non stick skillet or lightly oiled pan on med-low. Pour in about a 1/4 cups worth of egg mix and tilt skillet from side to side to spread out mix, you want it thin to cook evenly and not leave a squishy tofu middle. Cook a few minutes on each side till it starts to brown. While the tofu eggs are cooking, mix up your sausage and cook in a separate skillet. If going to LightLife route and you want a really maple flavor, pour a little maple syrup on patties as they cook. The syrup will caramelize and make a glaze. Toast the english muffins and butter for an even richer and decadent breakfast sandwich. Once everything is done assemble and serve with a big glass of orange juice.