Greetings, readers! I’m black from planet Vega! Okay, you caught me–that’s not really why I’ve been absent for a month and a half. Since my last post, I’ve graduated from college, moved back to Arizona, traveled to Portland & Seattle, and got myself a job! Any downtime I’ve had has been strictly devoted to the NBA Playoffs and the World Cup. Plus, I’m lazy.
Whew! It feels good to get all that off my chest. Moving on, it was dad’s choice from Vegan Brunch for Father’s Day yesterday, and he chose the Tofu Benny.
I’ve never had Eggs Benedict–but by my parents’ account, the vegan version was infinitely superior. Pan-fried tofu medallions and juicy smoked-salt tomatoes sit atop a bed of peppery Home Fries (you can also use an English Muffin), all drenched in a tangy Hollandaise Sauce and sprinkled with fresh parsley. I just love how Isa was able to turn such a classically unhealthful brunch entrée into a little tower of nutrition. That’s why vegans rock, in a nutshell.
The Tofu Benny is the perfect dish to make when you need to impress. With all its separate components–potatoes, tofu, sauce–it’s a lot of work, but the presentation makes it totally and completely worth it, as I hope you can tell! On occasions like Father’s Day when scrambled tofu just won’t do, you gotta pull out all the stops and that’s where recipes like this one from Vegan Brunch really shine.
What did you all make for Father’s Day? I’m up for a little healthy (no pun intended) competition! ;)