4. Vegan Eggs Benedict
What you need:
- A pound of extra firm tofu
- ¼ cup apple cider vinegar
- Salt and pepper to taste
- ¼ cup of olive oil
- ¼ cup vegan margarine
- 8 oz nondairy sour cream
- Tsp smoked paprika
- ½ tsp nutmeg
- Tbsp of lemon juice
- 4 vegan English muffins, toasted
- 8 slices of vegan Canadian bacon
To make:
Preheat oven to 450 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray. Drain the tofu and put it on a plate with paper towels. Set a plate on top of the tofu and then put a heavy book on top to press the liquid out of it. Cut the tofu into 8 slices and then place it in a baking dish.
In a bowl, whisk the olive oil, vinegar, salt, and pepper together. Pour this over the tofu. Bake for 20 minutes. Pour off any liquid and then bake for about 5 more minutes. In a saucepan melt the margarine. Whisk in the nutmeg, paprika, lemon juice, and sour cream. Cook until heated through. To an English muffin with the tofu, Canadian bacon, and the sauce and serve immediately.