And, this is the bird's eye view before its top is on.
6 English muffins cut in half, totalling 12 halves (we used regular and sourdough)
1 Tbs. and 1 tsp. canola oil, divided
1 pkg. of Gimme Lean Sausage, sliced into 12 rounds
1 pkg. of extra-firm tofu, water packed, drained, and cut into 12 small rectangles
1 pkg. of vegan cheese, sliced thinly in 12 slices (we used Vegan Gourmet, Monterey Jack)
Your favorite vegan mayonnaise (we use Veganaise and Nayonaise)
Place oven rack second from top, and turn on the top broiler. Toast the English muffins, and lightly spread with the vegan mayonnaise. Set aside. In a skillet, heat 1 tsp. of the oil over medium heat, and add the sausage rounds. Cook until browned on both sides, a total of about five minutes or so. In a griddle, heat the rest of the oil over medium heat, and carefully place the tofu slices - they might splatter due to their water content. Cook until brown on both sides, a total of about ten or fifteen minutes. I juggle all of this food at the same time, so that no dish is sitting out in the cold for too long. On a cookie sheet, line six of the muffin halves, vegan mayonnaise side up. Put a tofu slice on top of each muffin and a sausage round on top of each tofu. Slightly angle the cheese on top of the sausage, so that it makes a slight "X" with the tofu. That way you get the most food for your bite! Broil until the cheese melts, about two or three minutes. Watch so the muffins don't burn. Take out of the oven and top with the remaining muffin halves. Open wide and bite. Ah, good memories... Very filling. Feeds five hungry vegans.