Tofu Benny

Behold!  The Tofu Benny from Vegan Brunch!  I might be a little too excited about this, but it’s only because it was so, so good!  And even better, it was a lot easier to make than I thought it would be.  To save time I did end up using English Muffins for the base rather than home fries, but I can’t wait to try them out when I have more time.

I was a little worried about this, because I’m not really a huge tofu fan, and I didn’t have any black salt which is used to give the tofu an “eggy” taste.  Even without the salt, I thought this tofu was really tasty, and I loved that it didn’t require complicated preparation, which tends to intimidate me when it comes to tofu.

The tomato was the perfect balance to the tofu and sauce.  It kept the dish light, but added great flavor and texture.  And despite the amount of sauce I used, this still managed to not seem overly heavy to me.

I don’t think I ever had Eggs Benedict in my pre-vegan days, but it’s one of those foods that suddenly sounds fantastic to me in it’s vegan form.  Biscuits and Gravy is another one of those, although I’ve always gone pretty crazy for biscuits.  As you can see, I practically licked the plate clean, and was thrilled to have leftovers for lunch the next day!  Breakfast for dinner makes me happy.