But without the English muffins and spinach. Or the eggs, for that matter. And it looked so bloody good, I just had to take a picture of it.
El Franco put a whole new vegan spin on the popular brunch item this sunny Monday morning, as we awoke to the second Family Day in Ontarian history. Even his hollandaise sauce was completely free of dairy products, being made of vegetable stock, flour, vinaigrette, fresh lemon juice, thyme, and a bit of nutritional yeast (which imparts a cheese flavour and is a good source of vitamin B12 to boot).
In lieu of poached eggs, El Franco substituted nice thick slices of tofu, broiled after having been generously doused with a soy sauce marinade. Joining the tofu were slices of whole wheat French bread. These were left in the stove just long enough to toast, ever so slightly, before receiving a spread of margarine and a topping of pan fried grape tomatoes and garlic. The bread and tofu was finished with the aforementioned hollandaise sauce and an asparagus spear, or two, just to be fancy!
All of the above were served alongside New York diner potatoes; a sautéed mix of diced red potatoes, green peppers, onions and just the right amount of seasoning. The potatoes had a nice fresh, crisp texture which perfectly complemented the hollandaise-soaked bread and tofu.
Am I ever a lucky guy!
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I was born in England, spent