WATCH Laura demonstrate this delicious breakfast recipe, “step-by-step” on YouTube!

1

ABOUT THE RECIPE:

Just like moms used to make, sans the eggs. I say moms because it turns out that both my mother and my husband’s mother made an egg-based version of this savory breakfast delicacy when we were young. If you try it once, you’ll be hooked!

Makes 6 servings

2

INGREDIENTS:

6 large slices whole-grain bread (use gluten-free if needed)
1 tablespoon vegan buttery spread, divided, plus more as needed

1 block (14 to 16 ounces) firm or extra-firm regular tofu, drained

½ teaspoon ground turmeric

¼ teaspoon tamari
or coconut aminos
⅛ teaspoon salt

⅛ teaspoon freshly ground pepper
½ cup shredded vegan cheese


3

INSTRUCTIONS:

Put a bread slice on a cutting board. Cut a hole in the center of the bread, (about 3-inches in diameter), using a bread knife or cookie cutter. Repeat with all of the bread slices. (Reserve
the bread “middles” to make bread crumbs for another meal.) Spread a bit of vegan buttery spread
 on each side of the bread. Set 3 bread slices in a very large, nonstick skillet. Turn the heat to medium-low and let the slices begin to brown on one side (for about 2 minutes).

4

Meanwhile, put the tofu, turmeric, tamari, salt, and pepper in a medium bowl and mash with a potato masher or large fork until it resembles the color and texture of cooked scrambled eggs. Stir in the vegan cheese.

Put a dab of vegan butter in the middle of each bread “hole” in the hot skillet. Scoop up one-sixth of the tofu mixture and press it down into the center of each bread slice in the skillet. Pat down the tofu mixture firmly (with a flat spatula) until the filling becomes compact. Cook for 2 to 3 minutes and then flip. Cover and cook on the other side for 4 to 7 minutes, or until the bread is golden and crispy and the tofu mixture is golden and completely warmed through. (Keep warm in a 300 degree F oven while the other slices cook.) Repeat with the other bread slices. Serve immediately with fresh fruit on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

Just like moms used to make, sans the eggs. I say moms because it turns out that both my mother and my husband’s mother made an egg-based version of this savory breakfast delicacy when we were young. If you try it once, you’ll be hooked!

Makes 6 servings

2

INGREDIENTS:

6 large slices whole-grain bread (use gluten-free if needed)
1 tablespoon vegan buttery spread, divided, plus more as needed

1 block (14 to 16 ounces) firm or extra-firm regular tofu, drained

½ teaspoon ground turmeric

¼ teaspoon tamari
or coconut aminos
⅛ teaspoon salt

⅛ teaspoon freshly ground pepper
½ cup shredded vegan cheese


3

INSTRUCTIONS:

Put a bread slice on a cutting board. Cut a hole in the center of the bread, (about 3-inches in diameter), using a bread knife or cookie cutter. Repeat with all of the bread slices. (Reserve
the bread “middles” to make bread crumbs for another meal.) Spread a bit of vegan buttery spread
 on each side of the bread. Set 3 bread slices in a very large, nonstick skillet. Turn the heat to medium-low and let the slices begin to brown on one side (for about 2 minutes).

4

Meanwhile, put the tofu, turmeric, tamari, salt, and pepper in a medium bowl and mash with a potato masher or large fork until it resembles the color and texture of cooked scrambled eggs. Stir in the vegan cheese.

Put a dab of vegan butter in the middle of each bread “hole” in the hot skillet. Scoop up one-sixth of the tofu mixture and press it down into the center of each bread slice in the skillet. Pat down the tofu mixture firmly (with a flat spatula) until the filling becomes compact. Cook for 2 to 3 minutes and then flip. Cover and cook on the other side for 4 to 7 minutes, or until the bread is golden and crispy and the tofu mixture is golden and completely warmed through. (Keep warm in a 300 degree F oven while the other slices cook.) Repeat with the other bread slices. Serve immediately with fresh fruit on the side.

Rocky Mountain Toast
This week on YouTube, Laura prepares lots of yummy vegan breakfast recipes, featuring “Rocky Mountain Toast,” “Raspberry-Banana Green Dream Smoothie,” “Apple Muffins with Pumpkin Seeds,” and “Awesome Oatmeal.” WATCH HERE
WATCH Laura prepare this easy, vegan, and delicious “good-morning” recipe on YouTube!
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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