Nothing starts off the day right like the early morning classic: eggs benedict. But for those looking for a healthier take on the definitive breakfast staple, here’s a vegan version of the dish that can help lower cholesterol without sacrificing taste. Try it with a VeganSmart All-In-One Nutritional Shake for an extra energy boost in the morning.
Vegan hollandaise sauce Ingredients:
6 ripe yellow tomatoes
1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes
1 teaspoon Dijon mustard
2 tablespoon white vinegar or wine vinegar
2 tablespoon vegan margarine
2 teaspoon arrowroot mixed in 1/4 cup cold water
Eggs and bacon substitute ingredients
1 block extra-firm tofu
3 tablespoon unbleached white flour
1 tablespoon nutritional yeast
Pinch of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
6 slices faux Canadian bacon
Pre-heat the oven to 300 degrees Fahrenheit.
Dab the tomatoes in olive oil, then place on a baking sheet, roasting them on each side for 30 minutes.
Remove tomatoes from the oven and place in a blender.
Slowly add the 1/4 cup of oil and the mustard, white pepper and vinegar. Blend until fully emulsified and strain through a sieve.
Place the sauce in a sauté pan on medium heat while and add the vegan margarine and arrowroot, and mix until thickened.
Cut the tofu into quarter-inch slabs and fry in canola oil until golden brown.
In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt and pepper. Coat the tofu in the flour mixture and shake off any excess.
After frying the tofu, fry the faux Canadian bacon for 1-2 minutes on each side
Toast six English muffins.
Top each muffin with a slab of vegan margarine, while covering half the side with tofu and the other half with bacon.