~ Vegan ~ Eggs Benedict

Ingredients:

Tofu (I prefer Extra Firm)

Veganaise

Salt & Pepper

Mustard

Curry Powder

Paprika 

Chili Powder

Salt 

Liquid Aminos / Soy Sauce 

Sweet Earth, Plant Based Bacon 

English Muffins

Earth Balance, Soy Free Butter

Tomato

*Spinach

Instructions:

Preheat oven to 400. 

Prep the tofu— I approach tofu pretty casually, compared to some. For this dish, I use 1/2 a block at a time. Slice it fairly thin (1/4”) and place it on a paper towel, then compress with a heavy pan or stack of plates for about 10 -15 minutes. **

While you wait, prepare the hollandaise sauce. Mix together: Veganaise, Spices and Liquid Aminos. Note— You will use this on the sandwich and to flavor the tofu.

Coat the tofu in this sauce and bake for about 15 minutes. Flip and repeat. You want the tofu to be a tad browned around the edges and look saturated. 

While the tofu is cooking, warm your bacon (either in the oven or on a stove), toast & butter muffins, and slice your tomato. 

Assemble the elements and enjoy!***

*Optional: Serve with wilted spinach. There are many ways to do this but I simply put a few handfuls in a nonstick pan, drizzle some water over it, cover the pan and steam it on a low temperature for roughly 2 minutes. 

**This allows the tofu to absorb more flavor as it cooks.

***Open face is my preference but traditional Sammy is more than acceptable!

Feel free to reach out if you have any questions. :)

X

Molly