Vegan Eggs Flamenco

The vegan world has not come very far with recreating a whole egg substitute to eat as is, but why wait for them? Make it yourself! More flavor and no cholesterol means this is a win-win situation.

Tofu eggs baked in red bell pepper, pimentos, tomatillo and garlic sauce with lightly cooked asparagus.

Vegan Eggs
whites:
12 oz firm silken tofu
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper, to taste
2 tbl vegetable broth

Combine all in a blender and blend until smooth.

yolks:
2 tbl extra virgin olive oil
2 tbl all purpose flour
1/4 cup nutritional yeast
1/2 tsp dry mustard powder
1/2 tsp garlic powder
salt and white pepper, to taste
1/2 cup vegetable broth

Combine the oil and flour in a small pot and whisk into a smooth paste. Add the nutritional yeast, dry mustard, garlic, salt and pepper. Pour in the vegetable broth and whisk into a thick paste while cooking over low heat for 3-4 minutes. If the mixture gets too thick, add a bit more broth.

Egg Flamenco
serves 2
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 red bell pepper, medium dice
1 cup chopped tomatillos, small dice
3 garlic cloves, minced
2 oz jar chopped pimentos, drained
2 tsp paprika
1 tsp dried oregano
salt and pepper, to taste
15 oz  can crushed tomatoes
1/2 bunch asparagus, tips trimmed
2 tbl roughly chopped, fresh parsley

Use a large saute pan that is oven proof.
Sweat the onion in olive oil until soft, 7 minutes. Add the red bell pepper, tomatillos, garlic and pimentos. Season with paprika, oregano, salt and pepper. Cook for 10 minutes. Add the crushed tomatoes and cook 10 minutes more.
Preheat the oven to 375.
Use a spoon to scoop away 4 large holes in the tomato mixture and poor the tofu whites equally in. Top with a large dollop of the yolk mixture. Sprinkle the asparagus on top and bake for 15 minutes.
Garnish with parsley, paprika and black pepper.

Egg In A Basket

Egg In A Basket, Toad In The Hole, Bird's Nest...One Eyed Monster? How many names for the same thing can one dish have? Egg In A Basket seemed the most notable to me, hence my decision to call it that despite the lack of actual eggs. Traditionally an egg baked in the middle of a piece of toast, my version has much more flavor with tons of veggies. My tofu 'egg' mixture bakes up fluffy and soft, a perfect contrast to crunchy breakfast hash.

Fluffy tofu 'eggs' and asparagus baked inside roasted acorn squash with maple syrup, thyme and a pinch of cayenne. Served with a side of breakfast hash with chard, roasted mushrooms and potatoes.

Egg In A Basket
roasted squash-
1 acorn squash, cut into 4 thick rings, seeds removed
3 tbl extra virgin olive oil, divided
2 tbl maple syrup
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 bunch asparagus, tips only

Preheat the oven to 425. Grease a baking sheet.
Toss the squash rings in 2 tbl of olive oil, maple syrup, thyme, salt, pepper and cayenne. Place on the baking sheet then fill each hole with the tofu mixture. Place 3-4 asparagus tips in each hole. Drizzle the tops with the remaining 1 tbl of oil and an additional sprinkle of cayenne. Bake for 20 minutes until the squash is fork tender. Place under the broiler for a couple of minutes to crisp up all the edges.

tofu 'egg'-
8 oz firm tofu
2 tbl extra virgin olive oil
1 tbl nutritional yeast
1 tbl cornstarch
1 tbl vegetable broth
1 tsp dijon mustard
1 tsp turmeric
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. The mixture will be very thick. Divide between the four squash rings.

Red Chard & Shittake Hash
1 large russet potato, medium dice
3 tbl extra virgin olive oil, divided
1 bunch red chard, stems-small dice, leaves-roughly chopped
1 cup shiitake mushrooms, halved
salt and pepper

Preheat the oven to 425.
Toss the potatoes with 1 tbl of olive oil and bake for 10 minutes. Add the chard stems and leaves, mushrooms, remaining olive oil and season with salt and pepper. Roast for 15 more minutes, tossing once half way.

"Eggs and Bacon" with Hollandaise, Potato-Apple Pancakes

Sweet and smokey tempeh bacon, tender seasoned tofu "eggs" topped with traditional Hollandaise sauce and served with crispy potato pancakes with shredded apples and scallions.

Tofu Eggs with Hollandaise

3 tbl AP flour

1 tsp dried basil

¼ tsp sea salt

½ tsp pepper

1 tsp turmeric

¼ tsp cayenne

Pinch of red pepper flakes

6-1/4” cut out rounds of fresh-firm tofu

3 tbl canola oil

Combine all of the spices and flour in a small bowl. Coat the tofu rounds on all sides and pan fry until golden brown and crispy on the outside.

Hollandaise

3 tbl earth balance vegan butter

2 tbl AP flour

1 tsp turmeric

¼ tsp cayenne pepper

¼ tsp salt

½ tsp pepper

2 tbl nutritional yeast

1 cup oat milk

2 tbl fresh lemon juice and sliced lemon rounds

2 tbl veganaise

Small handful of fresh chives

In a small sauce pot, melt the butter and whisk in the flour into a paste consistency. Whisk continually for 1 minute to cook out the raw flour flavor. Add the turmeric, cayenne, salt, pepper and nutritional yeast. Pour in the oat milk in a slow stream while whisking until no clumps remain and bring to a simmer. Simmer and whisk until the sauce has thickened. Stir in the lemon juice and remove from the heat. Add the veganaise and taste for more salt and pepper.

Pour the hollandaise over the warm tofu and garnish with lemon rounds and chives.

Tempeh Bacon

For best results, marinate for at least 4 hours but preferably overnight

2 tbl maple syrup

1 tsp cumin

2 tsp soy sauce

1/8 tsp cayenne pepper

1 tsp liquid smoke

2 tbl olive oil

Salt and pepper

Tempeh, sliced as thinly as possible without breaking

2 tbl canola oil

In a storage container, combine all of the marinade ingredients and whisk to combine. Add the tempeh strips and gently toss to mix. Marinate overnight. When ready to cook, sauté in canola oil until crispy. Plate and drizzle with a thin layer of the marinade.

Potato Apple Pancakes

2 russet potatoes, skin on, par baked

1 fuji apple, peel on, cored

1 tsp fresh lemon juice

½ tsp sea salt

¼ tsp pepper

1 scallion, minced

2 tbl canola oil

Grate the par baked potatoes and apples in a bowl. Toss to combine. Add the lemon juice, salt, pepper and scallion.

Heat the oil on a griddle top or in a large sauté pan. Form small handfuls of the potato mixture into patties that are ¼” thick. Saute until crispy and golden brown. Drain on a paper towel and sprinkle with sea salt.