Vegan Breakfast Sandwich

 

Stop what you doing right now. Gaze into this picture. You're getting hungrier and hungrier!  Salivate and then get the goods to make this today!  Trust me, you'll want this for breakfast, lunch and dinner.  I'm not one for bragging but I'm in Love with this Vegan Breakfast Sandwich that I made with a yummy Vegan Horseradish Hollandaise Sauce.   I ate one.  Then another half.  And now...

I crave them all the time.

Sometimes I really luck out with a recipe and by far, this is one of my most favorites eva!


Vegan Breakfast Sandwich recipe~

Brioche Buns, Biscuits, English muffins or even pancakes will work
Gardein Breakfast Patties
Firm Tofu, sliced into 3/4- 1 inch squares
Vegan butter, softened
Salt and Pepper
*Horseradish Hollandaise Sauce (*Recipe below)
Optional: a vegan cheese slice

Heat a fry pan over the stove on medium heat. Butter each inside of the Brioche or your favorite bread and grill in fry pan a few minutes until the bread is nice and toasted brown. Set aside. Add Gardein Breakfast Patties and Grill a few minutes on each side until hot. Set Aside.  Spray one side of tofu with a cooking spray, sprinkle with salt and pepper and fry salted and peppered side down about two minutes until it has a nice browning to it. Spray the top, sprinkle with more salt and pepper and carefully flip to grill the other side.
Assemble the sandwich with one patty, one piece of tofu and about two tablespoons Horseradish Hollandaise sauce....
Drool...then eat...then about now Nirvana will take over your body!  It's truly life changing.  And for those meat eaters in your life, they would never miss an Egg McMuffin after having one of these!

Horseradish Hollandaise Sauce~

1 Tbs vegan horseradish sauce or horseradish Mayo

1 Tbs nutritional yeast

2 Tbs lemon juice

1 pinch salt

3 Tbs rice milk

2 Tbs soft tofu

2 Tbs melted vegan butter or margarine

Combine all ingredients, except butter, in a high powered blender until creamy and smooth.  Add melted butter and blend again. Pour into sauce pan and cook over high heat, stirring frequently until it starts to thicken a bit.  Use it to compliment Vegan Breakfast Sandwiches, Vegetables and Toast. 

Vegan Breakfast Sandwich....Mouthwatering!

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Whipped Cream

 Talk about addiction!  And just in time for spring no less.  That time when days are longer, fruits are a bit sweeter and you want dessert to follow up any meal.   Trust me, this heavenly whipped coconut tofu cream will make your days even brighter, and a whole lot sweeter too.

Whipped Cream

One 14oz can coconut milk ( High quality, high fat content milk left in fridge for at least 12-24 hours. You'll use all the hardened cream and 1/8 cup of the liquid)
6 oz lite firm tofu, drained
1 tsp vanilla bean paste
1/4 cup powdered sugar

Food Process tofu, vanilla and canned coconut. Add in sugar and process quickly.   Chill in freezer 10 minutes in your food processor bowl. Food Process again and serve. I store mine in the refrigerator loosely wrapped but you'll want to use it that day or the next.

Honey Pecan Tofu

When I used to dinner shop at Panda Express years ago,  one of their featured entrees was Honey Walnut Shrimp.  I ate it.  I liked it.  And lately, I've been craving it like crazy. 
I just happen to have frozen vegan shrimp at the time and I know this would be great made with it, but I really like using ingredients that are not only great, but very inexpensive.  And not only are Vegan meats expensive,  there are times I'd rather have no meat-like items and use something else.  In this recipe, I use tofu. The ironic thing is that even though I use tofu for sauces, pies, cheesecakes, and tofu scrambles, I really am not fond of its bland flavor.  I am the first one to give away all my tofu when it comes in my soups too.  But in this dish, if you are a non-tofu lover like myself, this might make a lover out of you.  It did for me.

 

 

 

Honey Pecan Tofu

 

Ingredients:

 

1/2 c flour

1 tsp salt

1/2 tsp pepper

1/2 tsp baking powder

3/4 c beer (I used dark)

1 box tofu (lite firm or firm)

Extra flour for dredging

oil

 

Honey Drizzle:

5 Tbs Bee Free Honee

15 pecans broken in half

1 tsp Sriracha hot sauce

 

 

Mix the top 4 ingredients in a bowl.  Add beer.  Stir and set aside for about 10 minutes.

 

Slice tofu into small rectangle pieces.  It should make about 12 slices.

 

 

Heat oil in skillet on high heat.  You want enough oil to at least cover half the tofu slice.  Dredge tofu in flour being careful not to break it.  The firmer the better.

 

Fry pieces until golden brown and crispy. Don't over crowd the pan or you'll have a hard time turning them.  (Trust me on this, I learned the hard way.)

 

Put aside in a baking dish.

 

Mix Honee, pecans and Sriracha sauce.  Heat in microwave for 30 minutes to make it easier to drizzle.

Drizzle evenly over pieces of tofu. Broil for about 4 minutes in oven until the Honee starts to brown and bubble slightly.

Serve over rice.

 

I hope you love this recipe.  I sure did.  My daughter loved adding soy sauce to a few pieces too. If you make this or add a little something fun to it, share here please.  I always love to hear from you. Enjoy~

  

 

Tex-Mex Tofu Scramble With Beans

 

Eating vegan sometimes isn't easy for me when it comes to breakfast.  I always seem to go automatically to oatmeal, breads or sugary desserts. Carb-O-Holic is what I am. But sometimes I simply crave eggs.  While walking through San Antonio on a recent trip to Texas, one can't notice all the Tex-Mex restaurants to eat at. Then it popped into my head...
    Why not create a tofu scramble with that little bit of Texas Flair! (Did I mention I looooove Texas? Well, I did now.)

Tex-Mex Tofu Scramble

Ingredients~
1 Block soft Tofu
1/4 cup Rotelle Tomatoes. I used the spicy ones. OLE! ;)
1 tsp jalapeno grape seed oil (for flavor but you can omit this is and use regular oil if needed)
Texas Steak Seasoning or any other steak seasoning you prefer. (note~if it doesn't have salt in it, use a little bit of salt too)
1/2 can of Pinto beans,  a whole can for more people or if you are just out right hungry. =)

This is such a simple quick dish to make.  First I took the oil and heated it into the pan.  I added the tofu and started breaking it up and sauteing it.  After a few minutes, I added the Rotelle and stirred it until most of the liquids had started to evaporate.  I added the beans and cooked them till warm.  A quick sprinkle with Steak seasoning and the dish is done.

 

Here I added a little bit of home fries and a tortilla .  Turning this into a mini burrito was yummy too. As far as eggs, they weren't missed since this little ensemble tasted so much like them. I'm one Happy Texas Camper now. =) 

 

Fried Teriyaki Tofu

Oh boy! Doesn't that look delicious?  Well trust me, it is! This is one of those meals that when I get home and need a super quick crispy fix, this is my go to guy! I absolutely love this crisp coating of the tofu while enjoying the sweet, yet savory flavor of the teriyaki sauce. Trust me, if you love Asian, you'll love this!  This is how I did it.

Fried Teriyaki

Ingredients:
Firm or extra firm tofu
Teriyaki sauce or marinade
Flour, about 1/4c
2 Tbs sliced scallions
1 Tbs toasted sesame seeds

First I fill the bottom of a shallow fry pan with grape seed oil. While it's getting nice and hot, slice the tofu into one inch pieces and dredge in flour.  Fry each side for a few minutes until nice and golden brown. Drain slightly on paper towels and then plate them.  Drizzle with teriyaki sauce and sprinkle with scallions and sesame seeds.  Now isn't that easy peasy? Heck yea! Enjoy immediately while hot and crispy. (I sure did!)

Bread Pudding

Lately I have had a big sweet tooth. I was going through my pantry and refrigerator tonight looking for a quick fix.  I decided to try and throw together a bread pudding. I used to make a lot of them but I was so used to using half a dozen eggs in the old days and now I needed to concoct a vegan version. All I have to say is that it was the bomb!  My non vegan hubby didn't know it was vegan and when I let him finish my bread pudding, he simply said it was "Amazing, a true party in his mouth."  Then I told him it was Vegan.  He smiled really big!

Bread Pudding~

5 slices bread cut into squares, the less fresh, the better
1/4 c. coconut cream (from the top of canned coconut milk is best)
1/3 c. powdered sugar plus a little bit more to sprinkle the tops
1 tsp corn starch
1 tsp vanilla
5.3 ounce container of Banana, Mango or Coconut Tofu Dessert (I have pictured Coconut but I actually used Banana this time)

Mix all ingredients really well in a blender or mixer.

 

Cut bread into chunks.

 

Mix the bread into the mixture gently coating it.

 

Pour into lightly greased dishes. Bake @350 degrees for 25 minutes. Once done, broil the top for about 3 minutes more until nicely browned on top.

 

Sprinkle with powered sugar and enjoy!

 

 

Here is another one I made using coconut tofu dessert, blackberries and fresh ginger.