Saturday, 14 December 2013

let's make vegan 'eggs' - benedict!


How many of you absolutely love eggs-benedict? Well, I sure do. This recipe is for all you benny lovers! This is perfect for a lazy saturday or sunday morning & best enjoyed with the people you love.

This recipe consists of three basic portions. First, the english muffins: recipe found here! Second, the marinated tofu. Lastly, the hollandaise sauce.

Tofu Benny:
  • 3 inch X 1.5 inch rectangles of tofu
  • 1/2 tsp smoked paprika
  • 1/2 cup Braggs or soy sauce
  • 1 tsp turmeric
In a large ziplock bag add all ingredients. Mix so that tofu is evenly covered. Allow to marinate for 30 minutes to an hour, mixing bag periodically. (Add more marinate if necessary depending on how many pieces of tofu!).

When finished marinating heat 1/2 tbsp coconut oil in non-stick pan over medium high heat Add a sprinkle of turmeric and heat until fragrant. Next add your tofu pieces. It should sizzle. Cook for  a couple minutes, until browned on first side & flip. Turn heat down to medium low and cover. Cook for approximately 5 minutes on each side, or until your liking. I wanted them to be crispy on the outside and slightly soft on the inside. 

Vegan Hollandaise 
  • 1/3 cup vegenaise
  • 1 Tbsp nutritional yeast
  • 1 & 1/2 tsp lemon juice
  • 1/4 tsp salt & ground pepper
Whisk all above ingredients together in a bowl. 

Toast english muffin. Top with tomato (or veggies of your choice!). Slide tofu gently on top. Drench in vegan hollandaise. Sprinkle paprika and fresh ground pepper on top.


(I could seriously eat this every morning, afternoon & nom nom!)

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