You knew they were coming. All the signs were there. I mean we’re a blog that spends a lot of time veganizing Betty Crocker recipes. It was only a matter of time before we made adorable holiday cupcakes. I won’t bore you with chit chat […]
November is a funny time for food. On one hand you have an internet flooded with fabulous fall-themed family-style recipes and lots of Thanksgiving showstoppers* that can inspire even the biggest kitchen-phobes to dust off their pots and pans and on the other hand you […]
So Dan and I had a great weekend! We were like kids again; we stayed up till 4 am so I could beat my video game, and even though we’re way too old for that shit and we suffered a little bit for it the […]
You know when you bring them into your life that it’ll end like this. That cats and dogs don’t live as long as humans and that it would take an honest-to-God miracle for them to make to the old folks home with you. But you […]
Sometimes you get a cold and sometimes a cold gets you. If you don’t know what I mean by that – I hope you never do. But yeah I think the stress of the book coming out next week, having a little baby and ya know […]
So I’ve been on a baking kick lately. Maybe it’s because I know summer will be here soon and I want to use my oven as much as possible before the infamous heat dome lowers onto New York City. Maybe it’s because I love bread. […]
I apologize for this long ranty post full of typos. I’m a little worked up. I have a recipe lined up to be posted today but I have to get this off my chest. Some of you who know me in real life have heard […]
If you follow us on Instagram you know we recently got home from a visit to New Orleans that I can confidently describe as being both lovely and delicious. Which is not really a shock. I mean if I were to ask you off the top […]
So Friday, a few hours after posting what we felt was very mildly-worded praise for an animal rights victory, we received an email with an attached pdf letter from someone representing The XXX of XXXXX asking that we no longer use their name on our […]
It’s been a bittersweet time in the world of animal lovers. Ringling Brother announced they were agreeing to retire their circus elephants from their traveling show in three years. This is obviously a remarkable landmark victory for animals used for entertainment. No more being chained […]
I spent two hours this morning writing a incredibly personal post about acceptance, friendship, growing old, our cat Percy and the fall of Rome and then there was an error message and it all went away. Eaten by the invisible internet monster that I haven’t lost work to in some time. I was crushed for about 15 minutes but then I realized the irony. Here I was struggling to think how I could rebuild a post about how dwelling in the past can keep us from greatness.
So I’ll skip all that and get to the important part – how this relates to food.
I made this breakfast in 20 minutes while lollygagging around the kitchen on Saturday. It’s thrown together using things we had in our kitchen and I probably wouldn’t even have posted this except that the simple sauce in this recipe is so good – I made extra toast so I’d have an excuse to eat it all. I thought that would be more lady like than just using a spoon.
The tofu in this recipe does replace the “eggs” but it doesn’t really taste or seem like “eggs” at all really. It’s kinda its own deal and I love it for that. I love everything about this recipe because while it’s inspired by Eggs Benedict – in a lot of ways – it is its own “man.”
1 16oz package of Extra Firm Tofu, cut into strips
6 slices of Vegan Bacon or Smoked Tempeh (we recommend using Upton's Seitan Bacon, Lightlife's Smart Bacon or Smoked Tempeh Strips)
1/4 of a loaf of French Bread, sliced in half
1/4 cup Daiya Vegan Cheddar Cheese, shredded
1 1/2 cups Raw Kale, Chopped
2 Tablespoons Olive Oil (you probably won't need all this)
1 Tablespoon Bragg's Liquid Amino Acids
1/4 teaspoon Smoked Paprika
Dash of Liquid Smoke
Sriracha Sauce or Hot Sauce, optional
Easiest Hollandaise Sauce Ever
1/3 cup Veganaise
1 Tablespoon Nutritional Yeast
1 1/2 teaspoons Lemon Juice
Step 1 Heat oven to 350. Take your 2 slices of French bread and sprinkle them with vegan cheese. Place them in the oven, cheese side up to bake. Check on them while you’re cooking your vegan bacon and tofu and turn off your oven once your vegan cheese melts. This will keep your toasted cheezy bread warm.
Step 2 In your favorite cast iron skillet or fry pan that has a lid, heat 2-3 teaspoons of olive oil over a medium heat. Once your oil is hot, fry your vegan bacon until crispy. Remove from your skillet and place on a plate with a paper towel to soak up extra oil. Add another 1-2 teaspoons of oil and carefully place your strips of tofu in the hot oil. The moisture from your tofu is going to cause your hot oil to sputter back so watch your hands.
Step 3 While your tofu is browning on one side, mix your Bragg’s, paprika and liquid smoke in a small bowl. Use a spoon to pour a little of your mix over each piece of Tofu. Try not to get too much in the hot oil. Once you can see your tofu has crispy edges, carefully flip your tofu on to the uncooked side and let brown.
Step 4 Take your raw kale and place it on top of your cooking Tofu. You want to make sure your kale isn’t touching the oil. Here’s a picture below to illustrate.
Step 5 Then cover your skillet and let cook for no more than 5 minutes. You just want your kale to be tender.
Step 6 While your kale and tofu are cooking, whisk together your Hollandaise sauce ingredients in a small bowl until creamy.
Step 7 To serve, top your cheezy toast with vegan bacon, then kale followed by tofu and topped with Hollandaise sauce. Toss a little Sriracha or hot sauce on top and enjoy!
Today’s post is long. So very very long. I wanted to post this recipe for Chinese New Year. This recipe really is a very special soup we made using Upton’s Naturals NEW chicken seitan product (that is hitting stores this week) and I was eager to […]
We are also now deep into the season of orange food. Pumpkins**, squashes and beta carotene riddled root vegetables are piled in perfect pyramids in produce sections and headlining on seasonal menus everywhere. Seemed as good of a time as any to get crazy with […]
*This Contest is Closed* So you may have all noticed that our blog Meet The Shannons had a melt down a few months ago. I couldn’t post. Comments went straight to the SPAM folder. Old drafts of half written posts were being published. It was […]
*This Contest is Closed* So let’s get this out of the way – you are probably wondering where the squirrels are that I hinted at yesterday. Well this morning as I was laying in bed this was the post I had to share and thus […]
I need to post about how we spent our weekend doing a cooking demo at The Woodstock Farm Animal Sanctuary July Jamboree. We have such great photos of the animals and people like Woodstock’s fabulous Jenny Brown and Gretchen Primack, author of Kind Poems. It’s coming […]