When it comes to this awesome breakfast, less is not more. It starts with a toasted English muffin, followed by sautéed spinach, smoky Portobello bacon, and tofu scramble. Of course, the crowning glory of the whole thing is the hollandaise sauce, and this vegan version does not disappoint! It’s creamy, smooth, eggy (due to the black salt), and has that subtle, trademark tanginess from the lemon juice. Even if it's not a special occasion, you deserve this.
This Recipe is : Dairy FreeVegan
4 single crumpets or 2 split English muffins, toasted
8 ounces tofu, crumbled
1 1/2 teaspoons black salt
1 teaspoon turmeric
1 tablespoon vegan crème Fraiche or vegan cream
Chopped onion, tomatoes, and peppers
1 or 2 Portobello mushrooms, cut into approximately 1/4-inch thick slices
1 tablespoon oil
2 tablespoons tamari or soy sauce
1 tablespoon liquid smoke
A little bit of maple syrup, agave syrup, or rice syrup
4 ounces fresh baby spinach
Vegan butter or oil
1 garlic clove, minced
1 tablespoon vegan butter
1/2 cup vegan crème Fraiche
1 teaspoon black salt
1/4 teaspoon turmeric
Juice from 1/2 a lemon
1/2-3/4 cup nutritional yeast
Start by preparing your Portobello “bacon”. Mix the oil, tamari/soy sauce, liquid smoke and natural sweetener in a bowl.
Cut the Portobello mushroom in 1/4-inch slices, and lay the pieces in the bowl. After a few minutes, flip them to make sure the liquid covers all the slices.
Place the slices on a parchment paper-lined baking tray and heat for about 30 minutes at 350°F, flipping after 15 minutes.
While the Portobello is in the oven, prepare the other components: Crumble the tofu into small pieces, and place in a small bowl.
Add the black salt, turmeric, and vegan crème Fraiche or cream and mix. Your scramble should already have a nice yellow color.
Chop a small tomato, about half an onion and some green or yellow pepper, add them to bowl and mix.
Cook in a frying pan until the vegetables have softened. Add a little water if you want a wetter consistency.
Heat some oil or butter in a pan, add the garlic and the spinach and sauté until warm and wilted.
Melt the butter in a small pot over medium heat.
Add the vegan crème Fraiche, black salt, turmeric, and fresh lemon juice and mix until smooth. Add 1/2 a cup of nutritional yeast and stir.
Lower the heat and cook until the mixture thickens, adding more nutritional yeast if necessary.
Place the toasted and buttered muffins on a plate, top first with the spinach (Florentine), followed by the Portobello “bacon” (Benedict), then the tofu, and finally pour the Hollandaise sauce over everything and serve immediately.
Tofu