Tofu Benedict
Benedict is back on the menu! Our vegan version of this classic brunch dish uses pan-fried tofu instead of eggs, sweet and salty eggplant rounds instead of Canadian bacon, and a healthy dose of greens and tomato!
Ingredients
- 2 vegan English muffins split, (or use 4 if you want tops)
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon cider vinegar
- ½ teaspoon liquid smoke or smoked paprika
- 1 teaspoon oil
- 3 tablespoons olive oil divided
- 3 ⅛-inch slices eggplant, unpeeled
- 2 garlic cloves minced
- 4 cups baby spinach
- 1 package extra-firm or super-firm tofu cut lengthwise into slices and patted dry (if you like, use a round cookie cutter to make tofu rounds; reserve the edges for another use)
- ¼ cup nutritional yeast
- ½ teaspoon onion powder
- ¼ teaspoon black salt or use regular salt
- 1 tablespoon oil
- 4 slices of tomato
- 1 batch Cashew Hollandaise recipe follows
- Smoked paprika and ground black pepper for garnish
Instructions
- Lightly toast the English muffin halves and set aside.
- In a small bowl, mix together the soy sauce, syrup, vinegar, and liquid smoke. Heat 1 teaspoon of oil in a pan over medium heat. Dip the eggplant slices into the mixture and fry several minutes on each side until cooked through. Transfer to a plate.
- Add the spinach and garlic to the same pan and cook until spinach is wilted, about 3 minutes.
- On a small plate, mix together the nutritional yeast, onion powder, and salt. Heat the oil over medium-high heat in the same pan. Dredge the tofu slices and place in the pan. Cook for a couple of minutes on both sides until golden brown.
- To assemble the sandwiches, spoon a little sauce on each muffin. Top with tomato, spinach, eggplant, and tofu. Spoon more sauce on top and garnish with paprika and pepper.