Happy Valentine’s Day: Vegan “Eggs” Benedict
Before I left for Thailand I had the opportunity to film a cooking segment with Supreme Master TV for Valentine’s Day. It was a ton of fun shooting with their team. I got a bunch of vegan friends together at Loving Hut to have a viewing party. Of course I only took photos of our delicious food and not of our beautiful group, oops. Review on Loving Hut coming soon! Now onto the food and video! Check their website to see what time it’s airing online in your location. In Los Angeles, it’s 11:30/5:30 am/pm.
Vegan Tofu “Eggs” Benedict
Serves 4 – 6
8 slices of bread, toasted
2 tomatoes, ¼ inch slices
1 bunch of kale, chopped and blanched
To assemble the Benedict:
1. Place toasted bread on a plate.
2. Layer with tomato slices, tempeh bacon, kale, and then tofu scramble.
3. Top with no-oil hollandaise sauce.
4. Serve immediately and enjoy!
Tofu Scramble (gluten-free, low oil)
1 (14 ounce) package extra firm tofu, pressed if needed then crumbled
1/3 cup nutritional yeast
2 tablespoons tamari or Coconut Aminos
1 teaspoon oregano
1 teaspoon coriander
Olive oil spray, for pan
In a large bowl, combine all the ingredients, except oil, thoroughly and then set aside. Spray large skillet with olive oil spray and heat over medium flame. Layer tofu mixture along the bottom of the pan about ½ an inch thick (you may have to cook the tofu in two batches). Let sit for 5 minutes before flipping. Cook on the other side until golden brown. Stir in veggies and serve immediately.
Hollandaise Sauce (gluten-free, low oil)
1 package silken tofu
1/2 cup nutritional yeast
1 tablespoon white or yellow miso
2 tablespoons tamari
1 tablespoon arrowroot (or cornstarch)
1 lemon, juiced
1/2 teaspoon turmeric
1/2 teaspoon paprika
Dash of black pepper
Unsweetened non-dairy milk as needed (optional to thin sauce)
Blend all sauce ingredients in a blender until smooth and no chunks remain.
Looking for the Dreamsicle recipe? It’s here!