In addition to being super busy, I've been perfecting a vegan version of my favorite pre-vegan breakfast: Eggy in a Basket! If you've watched "V for Vendetta" lately, you may have experienced a craving for the classic recipe. Typically, you crack an egg in the center of a piece of bread in a frying pan, and voilà! After some experimenting, I've developed a tastier, cholesterol/cruelty free version using tofu :) Enjoy the recipe!
Vegan Eggy In A Basket
serves two
1/2 block organic extra-firm tofu2 tbsp nutritional yeast
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 tbsp water + 1 tbsp cornstarch
4 slices organic multigrain bread
1 tsp vegan margarine or more olive oil
avocado slices for serving (optional)
Heat your olive oil in a large pan on medium heat. In a medium sized bowl, mash the tofu, nutritional yeast and spices together until well combined. Sauté in your pan for about five minutes, or until golden brown. Whisk together the water and cornstarch in a small bowl-add to the tofu and cook for 30 seconds longer, or until everything starts to stick together a little. Transfer back to the bowl.
With a wineglass/mug/whatever you have on hand, punch out the centers of your bread slices. Add a little more oil (or vegan margarine) to your pan. Add your bread (along with their centers!) to the pan. Take a large spoonful of your tofu mixture and press it into the center of each slice of bread. Cook for about one minute on each side, or until golden brown. All done! The bread centers are great with sliced avocado, jam, or anything you would put on toast :) Enjoy!
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