Vegan Brunch: Tofu Florentine Benedict

This post is in collaboration with jessicaNdesigns.

Let’s talk brunch. It’s the perfect weekend ritual whether you’re looking to nurse a hangover or fuel up for your next big adventure. It’s a meal where you can have your pick of savory, sweet, or some combination of the two. And it’s perfectly acceptable to have a cocktail (or two, or three!) with your meal. I think we can all agree that brunch is pretty darn fabulous.

But when you’ve decided not to eat animal products, that’s where brunch can get a bit tricky. It’s easy to avoid meat, but most brunch menus list one egg dish after another. If you go the parfait route or opt for a salad, you’ll often run into dairy. I’m sure some of you will remember how much I used to love poached eggs, especially in benedict dishes.

I’ve come a long way from there, and I’m excited to share this meat-free, egg-free, and dairy-free brunch with you. It’s a tofu florentine benedict complete with a creamy, tangy hollandaise! Unlike the classic florentine, I used kale instead of spinach as I prefer the texture of kale. There’s also an easy chia seed pudding recipe so you can end your meal with a little sweetness.

I’m also thrilled to announce that I’ve partnered with jessicaNdesigns to bring you a fun collection of veggie themed spoons! There are five vintage spoons in my collection, hand stamped with Let’s Nom Nom, Kale Yeah, Plant Strong, Smoothie Criminal, and Turn Up the Beet. Brainstorming ideas for this collab inspired this brunch menu and vice versa. So much fun! You can check out the collection here and enjoy 15% off all orders from her website with code “JNDWAZ15”. Valid now through 12/31/2016.

Tofu Florentine Benedict
8 oz firm tofu, drained
3 tbsp soy sauce
6 oz kale
4 English muffins
Vegan butter

Vegan Hollandaise
2 tbsp vegan butter
3/4 cup soy milk, divided
1 tsp arrowroot powder
2 tbsp lemon juice
2 tbsp nutritional yeast
1/4 tsp paprika
1/2 tsp garlic powder

Slice the tofu into 4 slices of equal thickness, then cut each slice in half so you end up with 8 slabs of tofu that are roughly the same size. Place the tofu and soy sauce in a large tupperware to marinate overnight. The tofu should, ideally, be arranged in a single layer.

In a small saucepan, melt the butter over low heat. Add 1/2 cup soy milk and bring to a simmer. Add the lemon juice, nutritional yeast, paprika, and garlic powder. Stir well. Combine the arrowroot powder and remaining 1/4 cup soy milk in a small bowl, then stir well until the arrowroot is fully dissolved. Slowly add the arrowroot mixture to the saucepan. Remove from heat. Taste and season with salt and pepper. The sauce will thicken after sitting for a few minutes.

Coarsely chop the kale into bite sized pieces. Lightly spray a skillet with cooking spray. Add the kale and 2 tbsp to the skillet. Cover and cook until tender. Transfer the kale to a plate.

Using the same skillet, lightly saute the tofu in batches. You may need to add more cooking spray to prevent the tofu from sticking. You’re not frying the tofu, just giving it a light saute so it’s heated through and has a little color on each side.

Cut the English muffins in half, then toast and butter them. Top each muffin half with kale and 1 slab of tofu, then drizzle with hollandaise. Sprinkle with paprika, if desired.

Brussels Sprouts & Arugula Salad
8 oz brussels sprouts
6 oz arugula

Cut off the ends, then halve the brussels sprouts. In a medium skillet, heat 2 tbsp of olive oil over medium heat. Place the brussels sprouts cut side down in the pan. Saute until fork tender and slightly browned. Season with salt and pepper.

To serve, toss the brussels sprouts with the arugula. The olive oil from the saute acts as a dressing, but you can drizzle more olive oil, if desired.

Beet & Onion Hash
1/2 yellow onion
3 medium beets

Preheat oven to 400F. Chop onion. Heat 1 tbsp of olive oil in a non-stick pan. Add the onion and cook over medium-high heat until caramelized, about 10 minutes.

Peel and chop beets into 1/2 inch pieces. Drizzle with olive oil, salt, and pepper. Arrange beets on a baking sheet/pan in a single layer. Roast for 30 minutes, making sure to stir the beets every 10 minutes.

Combine the caramelized onions and beets before serving.

Chia Seed Pudding
1/2 cup chia seeds
1-1/2 cup soy milk
3 tsp vanilla extract
Agave syrup, optional
Shredded coconut
Fresh berries

Combine the chia seeds, soy milk, and vanilla extract in a bowl. Drizzle with agave syrup, if additional sweetness is desired. Stir well. Place in fridge and let sit overnight.

Before serving, give the pudding a good stir to ensure an even texture throughout. Divide evenly among four small bowls or glasses. Top with shredded coconut and berries.

Note: This post is in collaboration with jessicaNdesigns, and I received complimentary samples of their products. This was not in exchange for a positive review and all opinions expressed here are my own.

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