Tofu Benny & Tempeh Bacon Sandwich

VG - GF - RF
Afternoon
Morning
Sauces and Spreads
Baked
Serving Size:
4

This vegan and gluten free tofu benedict and tempeh bacon breakfast sandwich with homemade hollandaise is the perfect Sunday brunch! Remarkably “egg-like”, creamy and crispy, this open faced sandwich has everything you could want on a slow weekend morning.

Tempeh Bacon

  • 1 8oz. pack of original tempeh
  • ½ cup coconut aminos
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 2 tsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp cumin

Tofu "Egg"

  • 1 block extra firm tofu
  • 3 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp nutritional yeast
  • ½ tsp black salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Pinch of salt


Vegan Hollandaise

  • ¾ cup raw soaked cashews
  • ½ block silken tofu
  • ¾ cup plain non dairy milk
  • Juice from 1 lemon
  • 1 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp black salt
  • Salt and pepper to taste

Serving Suggestion:

  • English muffins or bread of choice
  • Avocado
  • Steamed kale
  • Roasted asparagus
  • Fresh sliced tomato

How To:

  1. Start by preheating your oven to 425 degrees. While your oven preheats, prepare your tempeh bacon. Remove tempeh from the package and slice into strips, make the slices thicker if you want a softer texture of bacon, or thinner if you want them crispier.  
  2. Next, prepare your marinade, to a medium sized shallow bowl combine coconut aminos, maple syrup, apple cider vinegar, liquid smoke, garlic powder and cumin, whisk to combine. Reserving about half of the liquid off to the side, marinade your tempeh strips in the remaining liquid for about 20 minutes.
  3. Once your tempeh has marinated, place on a lined baking sheet and bake for 20 minutes, flipping halfway through and coating the other side of the tempeh with remaining marinade.
  4. While your tempeh is baking, prepare your tofu eggs by pressing 1 block of extra firm tofu. If you do not own a tofu press, remove tofu from the package, wrap in paper towels or clean cloth and place under a heavy object (I always use a heavy cast iron skillet.) Let press for about 20 minutes.
  5. When tofu is done pressing, cut into 4 chunks and place off to the side. Now prepare your “egg” seasoning mixture by combining 2 tbsp olive oil, turmeric, nutritional yeast, black salt, garlic powder and black pepper, stir to combine.
  6. Next, using either a brush or a spoon, coat your chunks of tofu in this mixture and let marinade for about 10 minutes.
  7. While tofu is marinating, heat a large skillet on medium high heat with 1 tbsp olive oil, once hot, place your tofu in the skillet and let cook on all sides until crispy.
  8. Once your tofu is done, place off to the side and prepare your hollandaise. To a high speed blender add your raw cashews, silken tofu, non dairy milk, lemon juice, nutritional yeast, dijon mustard, garlic powder, turmeric, black salt and salt and pepper. Blend until smooth and creamy.
  9. Now that all of your components are prepared, place tofu and bacon back in the oven to warm and add your english muffins or bread to a toaster if you want them toasted. Add your hollandaise to a small saucepan to warm up as well.
  10. To assemble your breakfast sandwiches, place down your english muffins or bread and top with your choice of kale, asparagus, avocado, tomato, etc. Then add your tempeh bacon, tofu egg and top with a drizzle of hollandaise. Serve warm and enjoy!

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