• Ali

Stuck at Home Food Experiments: The Hash Brown Tofu Benedict

We are big fans of the tofu "McMuffin". McDonald's has nothing to do with our completely vegan, upgraded breakfast sandwiches so my husband calls them tofu McMillan's and I have to admit, I am also a dork and call them that now too. So my husband wanted those this weekend but we have 1 lonely bag of English muffins left in the freezer and we are not spending them all on one meal. Not when groceries are scary to buy.


We have a bunch of those cheap frozen hash brown patties and those are vegan (the ones I bought are, always check ingredients!). So I had an epiphany, a brilliant idea really, I would benedict those hash browns.


Obviously my Hollandaise sauce is not a real Hollandaise. It's good anyway and complements the tofu well. If you are lucky enough to have any fresh tomatoes left, they really add some freshness to balance it all out.


Need more pictures? Scroll to the bottom of the page. I hate having to scroll through 8 pages of text and pictures to get to a recipe so extra stuff is after the recipe.


What You Need (to make 5):

5 Frozen hash brown patties

5 slices of tofu 1-1.5 cm thick (haha, thick)

soy sauce

oil (about 5 tbsp)

2 tbsp flour

1 cup soymilk

3 tbsp noosh (aka nutritional yeast)

1 tbsp lemon juice

pinch of turmeric just for colour

1/2 tsp yellow mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

pepper to taste

Tomato


What to Do:

You are going to need to be a bit of an orchestra director here. There is a bit going on all at the same time. You got this though, I believe in you.

1. Lay out the tofu slices on a plate in one layer. Sprinkle soy sauce over all the pieces to lightly cover. After they have sat soaking up the soy sauce for a bit, you can flip them to marinate the other side.

2. Add 2 tbsp of oil and 2 tbsp of flour to a small pot on medium heat and stir. You want to cook the mixture a little bit but not overdo it.

3. Once it's a little bubbly, add a small amount of soy milk. Mix until it is a consistent paste and add a little more. Keep adding and mixing until the whole cup is added.

4. Add the nutritional yeast, lemon juice, turmeric, mustard, garlic, onion and seasonings and mix really well until the sauce has thickened. Remove from heat.

5. Put 2 decently large frying pans on medium heat with 1-2 tbsp of oil in each. Add the tofu to one pan and the hash browns to the other. Cook until the tofu has browned a little and the hash browns are golden, flipping to cook both sides evenly.

6. Assemble. Put the hash browns on the plate first, top with the tofu, then sauce than a slice of tomato.

7. That's it, now you get to eat it!






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Kelowna, British Columbia |  Allison.e.mcmillan@gmail.com

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