Eggy Vegan Breakfast Sandwich with Tangy Cashew Hollandaise
“Eggy” Vegan Breakfast Sandwich with Tangy Cashew Hollandaise
Thinly sliced tofu is seasoned with a host of umami flavors and dry fried to perfection, then paired with an English muffin, veggies, and creamy cashew-based hollandaise to create this plant-based, high protein, healthy, and filling breakfast sandwiches perfect for a quick weekday breakfast or fancy weekend brunch! Oil-free, refined sugar free, with a gluten-free option.
"Eggy" Vegan Breakfast Sandwich with Tangy Cashew Hollandaise
ingredients:
- 3/4 cup raw cashews
- 1/2 cup plain, unsweetened soy milk
- 1/4 cup fresh lemon juice
- 1 Tbsp Nutritional Yeast, divided
- 1 clove garlic
- 1 tsp turmeric
- 1/4 tsp salt
- 1 block of extra firm tofu, pressed for at least 30 min
- 4 whole wheat english muffins
- Spring mix
- 1 avocado, thinly sliced
- 1/4 cup red onion, diced
- Dijon mustard
- 2 Tbsp Nutritional Yeast
- 1 tsp black salt/kala namak
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- freshly cracked black pepper
instructions:
How to cook "Eggy" Vegan Breakfast Sandwich with Tangy Cashew Hollandaise
- In a high-speed blender, combine the cashews, soy milk, lemon juice, garlic clove, regular salt, 1 tsp turmeric, and 1 Tbsp nutritional yeast.
- Blend on high until perfectly smooth, stopping to scrape down the sides if necessary. Set aside (if you don’t have a high-speed blender, see recipe notes).
- Preheat a non-stick pan over medium heat.
- In a bowl, combine 2 Tbsp nutritional yeast, black salt, ½ tsp turmeric, garlic powder, onion powder, a generous amount of freshly cracked black pepper, and vegetable broth. Whisk to combine.
- Cut the pressed tofu (width-wise) into 12 thin slices (¼ to ⅛ inch). This will give you 3 “eggy” tofu slices per sandwich.
- Dip the tofu slices in the black salt mixture, completely covering both sides. Set aside.
- Once the pan is nice and hot, dry fry each tofu slice for 2.5 minutes per side. If there is any leftover black salt mixture, use a basting brush to add the remainder of the sauce to the exposed tofu sides. For more detailed instructions on cooking tofu without oil, see the recipe notes!
- While the tofu cooks, toast the english muffins.
- Build your breakfast sandwich by layering dijon mustard, diced red onion, spring mix, eggy tofu, a few avocado slices, and a generous drizzle of hollandaise sauce. Serve immediately and enjoy!
Calories
493.31Fat (grams)
26.35Sat. Fat (grams)
4.38Carbs (grams)
47.77Fiber (grams)
12.63Net carbs
35.14Sugar (grams)
9.31Protein (grams)
26.97Sodium (milligrams)
446.81Cholesterol (grams)
0.12About the recipe:
While doing SEO research for this blog, I learned that the most googled recipe topic is...BREAKFAST FOOD.
Isn’t that crazy? Vegan or not, people want breakfast recipes. Which surprises me, because most of the people I know either skip breakfast or want a very quick, easy, even portable option- not the kind of thing you need a recipe for. But hey, if the good folks of the world want more breakfast recipes, I am here for it!
While my own breakfast usually consists of raw oats and frozen berries, it’s nice to have something a little *fancier* on the weekend to break up the monotony. There’s no lack of delicious vegan breakfast sandwiches in Brooklyn, but what’s a gal to do when she wants to save money and avoid processed food?
Make it her damn self.
So, I give to you my version of a decadent, *fancy* breakfast sandwich without added oil or sugar.
RECIPE NOTES:
It all starts with the “fried egg.” I wanted something that would have a little bit of crunch and a bunch of umami like a fried egg. So I cut the tofu into thin strips, then dredged each side in the paste-y, flavorful sauce. Here are some things to know about this egg replacement:
Black Salt, or Kala Namak, can be very hard to find BUT it’s worth it to order a container on amazon for recipes like this. It has a strong sulfur flavor, just like eggs. While you may be thinking “why would I want to add fart-smell to my food?”. Well, a little bit of that fart smell can make a big difference when trying to replicate funky, savory, umami-y flavors like eggs.
To keep the tofu from sticking to the pan, be sure to use a nonstick pan and preheat it!! If you put the tofu into a cold pan and then bring it up to heat, it won’t develop that yummy crust that we’re looking for and it won’t easily be pried off the pan. Test that your pan is hot by tossing a few droplets of water on it. If the water immediately dances around and quickly evaporates, it’s safe to add the tofu.
So, your pan is preheated to a medium heat. You add the tofu. Now, set a timer for 2.5 minutes, brush them with the leftover sauce, and walk away. Don’t poke at them or try to move them around the pan. Just leave them alone until the timer goes off, then flip and repeat.
Eggy tofu perfection!
For the Hollandaise sauce:
If you don’t have a high-speed blender, soak the cashews in boiling water for about 15 minutes (or soak them overnight). This should soften them up enough that even the worst blender can turn them into a tangy, creamy hollandaise.
If you have a cashew allergy, try swapping out the cashews and soy milk for a plain, unsweetened plant-based yogurt.
This recipe makes quite a bit of hollandaise sauce. Use any leftovers on asparagus or green beans or thin it out with some more soy milk to make a tangy salad dressing! It will keep in the fridge for 4 days.
Lastly, if you are wondering where you can find a whole wheat English muffin that doesn’t contain milk (most of the brands I looked at do!), get thee to Trader Joes! Good ol’ TJs saves the day again.
May these breakfast sammies make you feel full AND fancy this weekend. If you make these, tag me on instagram @notlikemama and let me know what you think! I would love to see your creation!
Happy Cooking,
✌️Courtney