Eggs Benedict

Vegan Eggs Benedict

Vegan Eggs Benedict

Ingredients

Makes 6 servings

• 1 pound extra-firm tofu, well drained
• 3 tablespoons all-purpose flour
• 1 tablespoon nutritional yeast Pinch turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola or grapeseed oil
• 6 slices vegan Canadian bacon or tempeh bacon, homemade or store-bought
• 3 English muffins, split
• 1 tablespoon vegan margarine
• 1 large ripe tomato, cut into 1/4-inch slices
• vegan hollandaise sauce
• 2 tablespoons minced fresh parsley, for garnish

Method

1. Cut the tofu horizontally into six 1/4-inch slices
2. Using a 3-inch cookie cutter or ring mold, cut the tofu slices into circles, reserving the remaining tofu for another use
3. In a shallow bowl, combine the flour, nutritional yeast, turmeric, salt and pepper
4. Mix well
5. Dredge the tofu in the flour mixture and set aside
6. In a large skillet, heat the oil over medium-high heat
7. Add the tofu and cook until golden on both sides, turning once, about 4 minutes per side
8. Remove from the pan and set aside
9. In the same skillet, adding more oil if needed, cook the bacon until browned on both sides, about 2minutes per side
10. Set aside
11. Toast the English muffins and spread with the margarine
12. Place one muffin half on each of 6 plates
13. Garnish each muffin half with a slice of tomato, followed by a piece of tofu and a slice of the bacon
14. Spoon Hollandaise Sauce on top
15. Sprinkle with parsley and serve immediately