Vegan Benedict

by the Vegan Project

Ingredients:

4 slices multigrain sourdough

4 slices of tomato

2 slices veggie bacon

1 avocado

1/2 block of firm tofu

1 teaspoon nutritional yeast

half an onion, diced

1 tablespoon olive oil

2 scallions, sliced

Vegan Hollandaise Sauce:

1/2 cup cashews

1/2 cup water

2 tablespoons nutritional yeast

1 teaspoon grainy mustard

Juice and zest of 1 lemon

Pinch of cayenne

1/2 teaspoon basil

1 teaspoon sliced scallion

Fresh cracked black pepper

Method:

Blend cashews, water, mustard, nutritional yeast, salt and lemon juice and zest, until smooth.  Place in a small sauce pan and simmer over medium low heat.  Stir in basil, cayenne, fresh pepper and 1 teaspoon of the sliced scallions.  Keep warm till ready to serve.

Toast the bread and spread 1/4 of fresh avocado on each slice.  In a small skillet, fry the veggie bacon a few minutes on each side till crisp.  Place on top of avocado toast.

Heat the olive oil in the same pan and add the diced onion.  Fry until golden brown.  Crumble the tofu in the pan and fry about 10 minutes until it too is golden and crispy around the edges.  Add the rest of the scallions-save a few to garnish each benny at the end.

Add sliced tomato on top of the veggie bacon and spoon the tofu mixture on top of it.  Pour the sauce on top of everything (it may have thickened so spoon gently) and top with fresh cracked pepper and the rest of the scallions.  Voila, Vegan Benedict!  This Vegan Benny pairs well with french press coffee and your bestie.

~The Vegan Project

 

Thanks for sharing Vegan Project! This was super yummy.