Happy Monday errvrybody! Are you one of the lucky folks who got to live it up Vida Vegan Style in Portland all weekend? You are? Well just so you know, I’m sooooo not jealous. All that amazing food, new friends, fun times, informative classes, pffft, who needs it. Ok, ok, so I’m a little envious over all the amazing photos and tweets I saw and I so wish me and Philip were having fun in Portland with the rest of y’all, but instead I spent the weekend meandering around the house, taking blurry cellphone pictures of Apollo (because apparently taking cat pictures is what I do when I’m bored). I decided to take a cue from the lovely Erin Wiko, to stop my whining about all the crazy delicious food I missed out on and instead make my own awesome food! (Just check out her mac n cheese burger, holy hell!)
Sunday morning every social networking application was filled with photos of yummy brunches from every popular vegan joint in town, so to say I was underwhelmed with the thought of eating a another boring old bowl of cereal or oatmeal would be an understatement. It just wasn’t gonna cut it. My course of action required a little more thought, a little more flava and yes, even a little more time, but let’s be honest, just about anything takes a little more time than a cold bowl of cereal. I dug out the pack of frozen Tofurky chorizo I had found a couple weeks ago and a brilliantly bright light bulb went off, chorizo eggs benedict! Yes! Yes! A thousand times yes! Just minus those pesky eggs.
I haven’t had anything benedict related since before I was vegan, I loved it in the past but it always seemed like it was too fancy to make at home…I should point out that that was also back when the only thing I knew how to make at home was mac n cheese, so making anything beyond that was “too complicated” in my opinion. But now that I actually LIKE to cook, I say “bring it on!”. Since I wanted to use the chorizo, I decided to give it a bit of southwestern twist. A nicely toasted English muffin, topped with some cooked up chorizo, marinated tofu egg pattie, avocado (because come on!) and some hollandaise sauce kicked up with a bit of chipotle and green onion. Hell to the yeah! Alongside a big ol’ plate of roasted taters, this was simply awesome. I even forgot about all that other stuff I was missing out on. So there ya go, even thousands of kilometers away, VVC is inspiring some creativeness in me…until next year you beautiful beast of an event you
CHORIZO TOFU BENEDICT
Makes 4 servings
- 1 teaspoon oil
- 1 small yellow onion
- 2 cloves garlic, minced
- Vegan chorizo, crumbled (stourbough or homemade)
- 350g firm tofu, slightly pressed
- Hollandaise sauce
- 1 avocado, halved, pit removed and cut into slices
- 2 english muffins, split into halves and toasted
- Green onion, for garnish
- Chipotle powder, for garnish
- 1 teaspoon black salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari or soy sauce
- 1 tablespoon white wine vinegar
- 1/2 cup vegetable broth
- Pinch of black pepper
- 1 tablespoon olive oil, for cooking
Adapted from Vegan Brunch
- 1 tablespoon olive oil
- 1 small shallot, minced
- 3/4 cup unsweetened plain almond or soy milk
- 1-1/2 tablespoons cornstarch
- 1 tablespoon vegetable broth powder
- tiny pinch of turmeric
- 2 tablespoons white wine
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, depending on how salty your broth powder is
- 1/4 to 1/2 teaspoon chipotle powder
- 1/4 cup green onion, sliced
Combine all the marinade ingredients (besides oil) in an 8×8 inch pan. Slice the tofu in half lengthwise and then slice eat piece in half through the thin side, so you have 4 even blocks. Cover the tofu in the marinade, cover and set aside to marinate for 1 hour or up to overnight.
When tofu is finished marinating, heat 1 teaspoon of oil in a medium heavy-bottomed skillet (preferably cast iron) over medium heat. Add onion and cook until softened, about 5 to 7 minutes, add garlic, cook for 1 minute more. Add the chorizo and cook until nicely browed. Set aside but keep warm.
Wipe out skillet, set over medium heat and add 1 tablespoon oil. Add tofu slices and cook each side until evenly browned, about 10 to 15 minutes.
For the hollandaise sauce, whisk together the milk, cornstarch, turmeric and broth powder set aside. In a small saucepan over medium heat, add the olive oil and shallots. Cook for a few minutes, then add the white wine and vinegar. Cook until reduce then add the milk to the pan, whisk frequently until the sauce thickens, about 5 to 7 minutes. Once thickened, whisk in the nutritional yeast, lemon juice, salt and chipotle powder. Fold in the green onions.
To plate: Take one half of an English muffin, top with chorizo, followed by a tofu slice and then avocado slices. Top with hollandaise sauce and sprinkle with green onions and additional chipotle powder is desired.
Side note: These aren’t exactly meant for easy travel, so I decided to stuff the leftovers inside a wrap for a kickass breakfast burrito.