Here’s a Benedict without the
Arnold eggs – a unique vegan twist on this classic breakfast dish. And of course you’ll also want to whip up some of our homemade vegan Hollandaise sauce to accompany this recipe.
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- 4 oz tofu (extra firm water-packed) (drained, pressed and cut)
- 3 Tbsp vinegar (white wine)
- 1/2 C bread crumbs (plain)
- 1/4 tsp salt
- 1/4 tsp lemon pepper
- 1/4 tsp turmeric
- 4 slices bacon (meatless)
- 1 English muffin (split and toasted)
- 2 tsp buttery spread
- 2 tsp green onions (diced)
Press the tofu between paper towels and place a heavy object on top for approximately 15 minutes; cut the tofu into 2-1/2" to 3" rounds and marinate in the white wine vinegar for 15 minutes.
In a shallow dish, combine the bread crumbs, salt, pepper and turmeric; coat the tofu rounds on all sides, place on a baking sheet and bake at 375 degrees for approximately 10 to 15 minutes.
Prepare the meatless bacon according to the package directions.
Assemble the Benedict: Toasted muffin half, buttery spread, tofu round, bacon / ham slices, and top with the Hollandaise sauce and green onions.
You can use meatless ham or sausage instead of the bacon. You can also top with parsley, and serve with fruit, if desired.
© Mainly Vegan LLC