Vegan “Eggs” Benedict

Hopefully you saw my recipe yesterday for vegan hollandaise. If not, you should head over and check it out because it was absolutely delicious! So delicious, that when I had a container of it leftover, I knew that I had to find another way to use it. What better way than to make a completely vegan “Eggs” Benedict?

I love the challenge of recreating alternative versions of things that are known for their meat and dairy basis. This challenge proved to be much easier and a hell of a lot more delicious than I thought it would be.

Replacing eggs with tofu was an easy decision. I have made scrambled tofu a bunch of times, which let me confidently use tofu in place of eggs in this dish. It is also important to mention the power of turmeric to transform pale tofu into bright yellow egg like color. It creates the perfect color all while adding the amazing anti-inflammatory benefits of adding turmeric into your daily diet.

As you know by now, I am a bit Field Roast obsessed. I find new ways to use their products almost daily and cannot comprehend how I went for so many years without having them in my daily circulation. Field Roast makes an awesome Mexican Chipotle vegan sausage that added the perfect amount of heat to this dish. It was also the perfect substitute for the ham or meat that is usually found in Eggs Benedict.

 

Ingredients:

  • 2-3 tablespoons of vegan hollandaise sauce, warmed
  • 2 slices of bread or an english muffin
  • 1/2 of an avocado
  • 1 link of Mexican Chipotle vegan sausage by Field Roast, quartered
  • 1/2 cup of fresh spinach leaves
  • 2 thick cut 1 inch slices of tofu
  • turmeric

 

To begin, cut two thick 1 inch slices of tofu. Pat the tofu with a paper towel to remove a bit of the excess water. Then, sprinkle turmeric powder on both sides of the tofu and gently rub in. This will soak into the tofu and create the beautiful bright yellow color.

Then take out a large skillet and put it on medium/high heat. Then pour in about 1 tablespoon of extra virgin olive oil. When hot place your tofu slices directly into the skillet. Let brown on each side for 2 minutes. Then you can move them to the edge of the skillet and place your quartered vegan sausage in the center of the skillet. Allow the sausage to cook on both sides for 2 minutes or until brown.

When the sausage has browned, you can remove it and the tofu from the skillet. Then add your spinach leaves into the skillet and let the excess oil from your tofu and sausage wilt the spinach down. The spinach should only take a minute or two to cook down. Then when wilted, remove the skillet from the heat.

Place your two slices of toast or your english muffin to the toaster oven. Let brown to your liking, then place on a plate and begin to assemble the magic.

First, spread your 1/2 of an avocado on each slice of toast. Then, put your wilted spinach on top of the avocado, followed by your sausage. Next, place one slice of pan seared turmeric tofu on the center of each slice of toast. Finally, pour 1 or more tablespoon of your warmed vegan hollandaise over each slice of toast and serve!

 

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