A Lotus Grows in Brooklyn

Vegans deserve a tasty brunch, too
July 27, 2009, 2:34 pm
Filed under: Vegan, Vegetarian | Tags: ,

 My adventures in using nutritional yeast for cooking continued this weekend, as I made a vegan version of eggs Benedict. Super yum!

 Picture 130

Here’s the recipe. I found it on the RandomGirl website, but apparently she adapted it from one of Sarah Kramer’s cookbooks. 

1 lb firm tofu
1/4 cup apple cider vinegar
1/4 tsp salt
1/4 cup olive oil
2 English muffins (look for vegan ones)
4 slices of veggie bacon
sliced tomato

1/2 cup nutritional yeast
2 tbsp flour
1/2 tsp salt
1 cup water
1 tbsp oil
1 tsp Braggs or soy sauce
1 tsp Dijon mustard

Preheat oven to 450. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil and salt. Arrange the tofu in a 6 X 9 baking dish and pour the oil and vinegar mixture over top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. Bake for 20 minutes or until crispy brown. You might want to dump out the excess liquid for the last few minutes of baking if it’s not getting very brown for you, and possibly broil for the past few minutes.

To prepare the sauce, whisk together the yeast, flour, and salt. Add the water, oil and Braggs and stir over medium heat until the sauce thickens. Stir in the mustard and simmer over low heat until ready to serve. Toast the muffins. On each slice of muffin, place 1 piece of bacon, 2 tofu pieces, tomato slice and cover with the benny sauce.


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[…] conditioning and mimosas. I had the tofu benedict, which was pretty good but not as good as the one I make, if I may be so bold. The home fries, though, were an insanely delightful, melt-in-your-mouth mix […]

Pingback by Vegan Philadelphia « A Lotus Grows in Harlem

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