|Brunch for Steph and I|
1 lb extra firm tofu, drained
3 tbsp all purpose flour
1 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper
1 tbsp grapeseed oil
6 slices tempeh bacon (I had to use soy couldn't find tempeh)
3 english muffins, split
1 tbsp earth balance
1 large ripe tomato
Vegan Hollandaise Sauce (recipe in previous post)
minced fresh parsley
Cut the tofu horizontally into six 1/4 inch slices. Using a 3 inch cookie cutter, cut the tofu slices into circles.
In a shallow bowl, combine flour, nutritional yeast, turmeric, salt, and pepper.Mix well.
Dredge the tofu in the flour mixture and set aside.
In a large skillet, heat the oil over medium-high heat. Add the tofu and cook until golden on both sides, turning once, about 4 minutes per side. Remove from the pan and set aside. In the same skillet, adding more oil if needed, cook the bacon until browned on both sides.
Toast the English muffins and spread with the margarine. Place one muffin half on each of 6 plates. Top each muffin half with a slice of tomato, followed by a piece of tofu and a slice of bacon. Spoon sauce on top. Sprinkle with parsley and serve immediately.