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Faux Eggs Benny

Food Network Canada
YIELDS
4 servings

A vegan take on an old favourite. This is sure to be a hit. Recipe from How it All Vegan, published by Arsenal Pulp Press.

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Ingredients

Faux Eggs Benny

1
lb(s) medium tofu
¼
cup apple cider vinegar
¼
cup olive oil
¼
tsp salt
4
English muffins
8
slices of bread
8
slices of veggie back bacon
8
slices of tomato

Sauce

½
cup nutritional yeast
2
Tbsp flour
½
tsp salt
1
cup water
1
Tbsp oil
1
tsp Braggs
1
tsp soy sauce
2
tsp Dijon mustard
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Directions

Step 1

Preheat the oven to 450°F. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil, and salt. Arrange the tofu in a 6×9 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. Then bake for 20 minutes or until crisp.

Step 2

While the tofu is baking, prepare the sauce. In a small sauce pan, whisk the yeast, flour, and salt together. Add the water, oil, and Braggs and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve. Toast the muffins or bread. On each slice of bread, place 1 piece of veggie bacon, 1 tofu piece, and 1 tomato slice, then cover with Benny sauce.

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