It’s the last day of our breakfast week and we’re ending with an American classic: vegan Eggs Benedict. Which sounds like it’s impossible, because vegan eggs are (so far) unfortunately not as easy to get as vegan sausage or cheese alternatives.
Ingredients
- 4 slices of vegan bacon
- 4 English muffins, halved
- 1 tablespoon of vegan butter
- 1 tablespoon of all-purpose flour
- 1 cup of unsweetened soy milk
- 1 tablespoon of nutritional yeast
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1/2 cup of sliced avocado
- 1/4 cup of chopped fresh parsley
- 4 slices of firm tofu
- 1 teaspoon of white vinegar
- 1/2 cup of baby spinach leaves
Instructions
- Preheat your oven to 375°F. Place the vegan bacon slices on a baking sheet and bake for 15-20 minutes, or until crispy. Remove from oven and set aside.
- In a small saucepan, melt the vegan butter over medium heat. Add the flour and whisk until combined. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in the soy milk, whisking constantly to prevent lumps from forming. Add the nutritional yeast, turmeric, garlic powder, salt, and pepper. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
- While the sauce is cooking, prepare the tofu “eggs”. Fill a small pot with water and bring to a boil. Add the white vinegar. Carefully add the tofu slices to the water and simmer for 3-5 minutes, or until heated through.
- Toast the English muffin halves and place them on serving plates. Top each half with a few baby spinach leaves, a slice of avocado, and a slice of the vegan bacon.
- Place a tofu “egg” on top of each English muffin half. Spoon the sauce over the tofu and sprinkle with chopped parsley.
Nutrition facts (per serving, makes 4 servings)
- Calories: 403
- Total fat: 17.7g
- Saturated fat: 3.3g
- Cholesterol: 0mg
- Sodium: 531mg
- Total carbohydrates: 45.6g
- Dietary fiber: 9.7g
- Sugars: 2.9g
- Protein: 22.1g
