I have to say, I’d been craving a breakfast sandwich like no other.
And richie rich eggs benedict…
The vegan variety (le duh) because ham is a no go over here and runny eggs give me the heebie jeebies!
Now of course it’s more than alright if you yourself enjoying those things, I just wanted to whip up a breakfast treat that plant eaters and omnivores alike could enjoy.
I tried a tastyyy deep fried avocado eggs benedict not too long ago at one of my favorite vegan joints, No Bones Beach Club. Their version involved two english muffin halves topped with fresh baby spinach, sliced tomato, grilled tofu, and the crispy meets creamy fried cado, all smothered in luscious hollandaise sauce.
I put it upon myself to whip up a healthier, more simple version of this masterpiece while satisfying my appetite and ever eager taste buds.
And let me tell you, the final result was a success!
I picked up Dave’s Killer Bread english muffins (they’re bomb, but use your fave including gluten-free if you want!) then toasted both halves until they reached a nice golden perfection.
Slather on the vegan buttahhh then load em up with a generous portion of melt-in-your-mouth avocado—seasoned with a squeeze of zesty lemon—and a juicy, sweet slice of vine tomato.
Sprinkle on the pink sea salt, then finish your breakfast off with “fried egg” tofu discs that have been coated in nutritional yeast, freshly cracked black pepper, and earthy turmeric then cooked in extra virgin olive oil until sizzling and lightly crispy.
Now sink your teeth into that!
P.S. I used a wine glass rim to cut my tofu slabs into circles. You gotta do what you gotta do! My tofu discs were 2 1/2-inches across (that’s the diameter, right?) but if your muffins are bigger, feel free to cut larger discs. Alsooo my discs ended up being between 1/3-inch and 1/2-inch thick, but I just rounded up to 1/2-inch for the recipe’s sake. And your sake, of course.
P.P.S. I was so excited to inhale my masterpiece that I forgot the hot sauce! Horrific, I know. But to be honest it doesn’t need the heat. What I’m trying to say is hot sauce present or not, it’s good.
P.P.P.S. Refrigerate any leftover nutritional yeast mixture for future use. Sprinkle the stuff on top of pasta or roasted veggies! Yums.
P.P.P.P.S. I did not have large vine tomatoes at my disposal at the time, so I cut up a bunch of cherry tomatoes… hence the tiny tomato slices in the photos ha.
Open-Faced Vegan Breakfast Sandwich
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 discs firm tofu (about 2 1/2-inches across x 1/2-inch thick)
- 2 tablespoons nutritional yeast
- 1/8 teaspoon ground turmeric
- Freshly ground black pepper
- 1 whole grain english muffin (I used Dave's Killer Bread)
- Vegan butter; enough to spread over both halves of the english muffin
- 1/2 medium avocado; sliced
- Fresh lemon juice; for seasoning avocado
- 2 slices vine tomato
- Pink sea salt, to taste
- Hot sauce (optional)
Instructions
- Heat the oil in a medium nonstick skillet over medium heat.
- Combine the nutritional yeast, turmeric, and black pepper in a small, shallow bowl.
- Pat the tofu with a paper towel or clean dish towel to remove excess moisture, then add each disc of tofu to the bowl with the nutritional yeast mixture and evenly coat.
- Fry the tofu in the oil for about 3 minutes on each side, or until light golden brown.
- Meanwhile toast the english muffin until golden brown.
- Spread vegan butter on both halves.
- Top each half with avocado slices.
- Season the avocado with fresh lemon juice.
- Top the avocado with a slice of tomato, then season with salt.
- Finally, top each english muffin half with the cooked tofu.
- Serve with hot sauce, if you wish.