Tofu Avocado Benedict
Prep time:
10 minutes
Cooking time:
15-20 minutes
Yields:
2 people
Ingredients:
For the scramble:
1 package of firm tofu (organic if it is available)
1 bell pepper
1-2 cups grape tomatoes (a must in a tofu scramble!)
1/2 medium yellow onion
2-3 cloves of garlic
3 handfuls of spinach
mushrooms or Field Roast Veggie Sausage (optional)
1 tablespoon coconut oil (or olive oil)
nutritional yeast
turmeric
paprika
salt and pepper
red pepper flake/cayenne1 ripe avocado
For the Hollandaise:
3 Tablespoons Earth Balance margarine*
2 Tablespoons all purpose flour
pinch of turmeric
1 cup unsweetened soy or nut milk
big pinch of cayenne pepper
2 Tablespoons nutritional yeast
juice of 1/2 a lemon
1 Tablespoon Vegenaise (vegan mayonnaise. A must-have for veganizing your favorite recipes!)
Salt and pepper to taste
Your choice of English muffin (whole grain, gluten free, sprouted pita, etc.)
*Note- I don't keep this on hand, as I try to eat whole foods as much as possible, so we substituted with coconut oil. Feel free to experiment and substitute as need be! The goal is to get cooking.
Prep time:
10 minutes
Cooking time:
15-20 minutes
Yields:
2 people
Ingredients:
For the scramble:
1 package of firm tofu (organic if it is available)
1 bell pepper
1-2 cups grape tomatoes (a must in a tofu scramble!)
1/2 medium yellow onion
2-3 cloves of garlic
3 handfuls of spinach
mushrooms or Field Roast Veggie Sausage (optional)
1 tablespoon coconut oil (or olive oil)
nutritional yeast
turmeric
paprika
salt and pepper
red pepper flake/cayenne1 ripe avocado
For the Hollandaise:
3 Tablespoons Earth Balance margarine*
2 Tablespoons all purpose flour
pinch of turmeric
1 cup unsweetened soy or nut milk
big pinch of cayenne pepper
2 Tablespoons nutritional yeast
juice of 1/2 a lemon
1 Tablespoon Vegenaise (vegan mayonnaise. A must-have for veganizing your favorite recipes!)
Salt and pepper to taste
Your choice of English muffin (whole grain, gluten free, sprouted pita, etc.)
*Note- I don't keep this on hand, as I try to eat whole foods as much as possible, so we substituted with coconut oil. Feel free to experiment and substitute as need be! The goal is to get cooking.
Directions:
Add the tablespoon of coconut oil along with the diced onion and garlic to a sautee pan over medium heat. Once those begin to sweat, add the mushrooms and or veggie sausage.
After the mushrooms begin to sweat, add in the tofu and tomatoes. Now is the perfect time to season. Add the salt, pepper, turmeric, paprika, and any other flavors you enjoy.
Turmeric is full of serious health benefits and is also what gives this a bright "egg-y" color, so shake it on!
While this is getting happy, you may begin crafting the Hollandaise sauce. You can find the link to that recipe above and below.
Add the tablespoon of coconut oil along with the diced onion and garlic to a sautee pan over medium heat. Once those begin to sweat, add the mushrooms and or veggie sausage.
After the mushrooms begin to sweat, add in the tofu and tomatoes. Now is the perfect time to season. Add the salt, pepper, turmeric, paprika, and any other flavors you enjoy.
Turmeric is full of serious health benefits and is also what gives this a bright "egg-y" color, so shake it on!
While this is getting happy, you may begin crafting the Hollandaise sauce. You can find the link to that recipe above and below.
Toast your muffins (why does that sound silly?) and begin to add the spinach.
I like to add it in batches so that it has the space to wilt. A lid will come in handy at this point. After a minute or two, you can stir and add another handful. The greener the better (this is a commandment in my kitchen)!
I like to add it in batches so that it has the space to wilt. A lid will come in handy at this point. After a minute or two, you can stir and add another handful. The greener the better (this is a commandment in my kitchen)!
You are now ready to assemble the layers of goodness.
How gorgeous and mouth-watering is this?!
Variation:
Skip the Hollandaise and simply top with ripe avocado. YUM!
How gorgeous and mouth-watering is this?!
Variation:
Skip the Hollandaise and simply top with ripe avocado. YUM!
Notes:
Tofu scrambles are a great way to use up veggies (i.e clean out the fridge) while loading up on a variety of nutrients.
Serve with a side of roasted red potatoes to feel even fancier! No need to leave the house for a delicious brunch.
Credit:
Thank you to Classy Vegan! Recipe found here: http://classyvegan.com/2009/07/22/benny-and-flo-do-brunch/
Another Hollandaise variation found here: http://www.theverdantlife.com/2009/11/tofu-benedict-with-vegan-hollandaise.html
Tofu scrambles are a great way to use up veggies (i.e clean out the fridge) while loading up on a variety of nutrients.
Serve with a side of roasted red potatoes to feel even fancier! No need to leave the house for a delicious brunch.
Credit:
Thank you to Classy Vegan! Recipe found here: http://classyvegan.com/2009/07/22/benny-and-flo-do-brunch/
Another Hollandaise variation found here: http://www.theverdantlife.com/2009/11/tofu-benedict-with-vegan-hollandaise.html
