Ever since I got Isa’s Vegan Brunch, I have been itching to make the Tofu Benny. Just looking at the picture in the book makes me hungry. This was the recipe that I wanted to post for the first day of VeganMoFo III, but I couldn’t find Black salt (Kala Namak) for the life of me. I finally caved in and ordered it on Amazon, and actually received it pretty quickly.
I guess you could say that I have procrastinated writing this entry because I actually made it a few weeks ago. Bad Monkey, Bad!!!
This recipe was actually very easy to make. You only have to follow two rules: remember to marinate your tofu, and timing of the 3 different parts of the recipe. I decided to go with the Diner Home Fries instead of the English Muffins as my base for the Benny, and they were fantastic and came together pretty easy. I decided not to boil the potatoes. Instead I placed them in a microwave safe bowl, added a little olive oil to the potatoes, cover the bowl in plastic wrap, and set the microwave for 5 minutes. This actually makes cooking the potatoes A LOT quicker than boiling and reduces the dishes 🙂
I marinaded the tofu overnight, so that the flavors had more time to develop. When I opened the marinated tofu in the morning, it completely smelled like eggs. I would attribute this to the use of black salt because the sulfuric smell added that extra goodness to the tofu. If you make the recipe you really need to use black salt to bring it all together. I think the marinade for the tofu would work great with a tofu scramble so that you can get the same flavor profile as eggs. When everything was ready, I plated it and then sat down for brunch.
This was fantastic. The tofu totally had a flavor reminiscent of eggs. Everything worked perfectly together.