Let’s play “Never, Ever Have I Ever…”  I’ve NEVER had “real” Eggs Benedict.  I was raised a vegetarian (never a big fan of eggs) and eggs have been out of my life for nearly 5 years!  I know, you’re probably asking, “How can you make a dish without ever actually eating it?”  Why so serious?!  It is a play on Eggs Benedict, my veganized, healthafied version.  With that, I introduce my new favorite breakfast sensation (and that’s saying a lot)!

This is a partially recycled breakfast.  I used leftover salad & roasted potatoes with sweet peppers from my Sultry Paprika meal.  You will most likely have left over tofu steaks from this dish, so why not use them in a tasty lunch sandwich?!  Start recycling your leftovers and reduce your foodprint!

Ingredients (serves 2):

• 4 Van’s Gluten-Free waffles (I used Totally Natural)
• 1 batch of my Vegan Hollandaise sauce
• 1 package extra firm organic tofu, such as Nasoya’s Sprouted Super Firm
• 1 Tablespoon cooking oil (I use organic grape seed oil)
• 2 teaspoons smoked paprika
• salt & pepper to taste
• Leftover green salad (OR fresh green salad / baby spinach)
• Leftover roasted potatoes & sweet peppers (OR 1 lb potatoes cubed for home fries)

Directions:

1. Preheat your oven to 300 degrees Fahrenheit and pop your leftover roasted potatoes in to heat up (and be recycled into home fries!).
2. Heat your oil in your cooking pan on medium-high heat.  Add your tofu & sprinkle your spices.  Cook on each side until golden, about 5-7 minutes.  While no one is looking, take a bite & see if you need to adjust the spicing!
3. Toast your waffles to your liking.
4. Once you have all of your ingredients in order, it’s time to make up our V’Eegan Benedicts!  On your waffle add your greens, a slice of tofu, and drizzle with your Hollandaise sauce. 
5. Plate with a side of your recycled home fries.

6. Enjoy eating whole!

While photographing, this is what I plated.

…and this is what I ate. I couldn’t eat just one!