I’m super proud of this one. It has everything I love all rolled into a tasty sandwich. Eggs Benedict was that special treat I couldn’t resist whenever I would go out for breakfast or brunch. I’ve been contemplating how to make a breakfast sandwich for a while. It wasn’t until the other morning that I thought avocado would make a great hollandaise sauce. I got the idea from a chocolate cake I made the other day using avocado as an egg substitute. If it worked in a cake (and still tasted delicious) why couldn’t I make a hollandaise out of it? Of course I wasn’t the first person to have this thought. The other avocado hollandaise recipes I found online were either not vegan or they were a little too fancy. I wanted a simple tasty sauce so I gave it my best shot since I’ve never even made a traditional one. This breakfast sandwich wouldn’t be the same without the sauce. It really ties everything together.
For the sandwich I used a very specific tofu from Nasoya. The firmness of this tofu is what allows the “egg” part of the sandwich to get that crispiness. Also, the shape and size of the tofu block creates 6 perfectly sized “egg” patties. If you aren’t able to get the tofu I used do the best you can with what is available to you.
Makes 6 sandwiches
- Nasoya 16 ounce package of sprouted super firm tofu, pressed
- 2 tablespoons oil
- 6 English muffins
- 1 package of Yves Canadian Bacon
- 1 recipe for Avocado Hollandaise (below)
- Toppings of choice: lettuce, tomato, onion, cheese, salsa, etc.
- Cut tofu rectangle in half to make two squares. Stand one square on its end and cut into 3 slabs about 1/4″ to 1/2″ thick. Repeat with other square making 6 “egg” patties.
- Lay patties flat on a piece of parchment paper or something you don’t mind getting dirty. Sprinkle with turmeric, salt, and pepper. Rub spices all over surface until the tofu is no longer white. Don’t cake it on, use just enough to cover the surface. A little turmeric goes a long way. Flip patties over and repeat on the other side.
- Heat oil in a 12 inch non-stick skillet on medium heat. Cook patties for 12 minutes, flipping once, until each side is golden brown and crispy. You will have to cook these in batches since you won’t be able to fit all six patties in one pan.
- Note: If you have a splatter screen I would highly recommend using one. If you don’t be prepared to clean up a ton of neon yellow dots splattered all over your stove and floor from the turmeric.
- The canadian bacon doesn’t take long to cook so once the patties are done throw them in the pan for a few minutes, flipping once, until browned and heated through.
- Meanwhile toast your muffins to your desired toastiness.
- Assemble sandwiches using whatever toppings you want in addition to a generous dollop of Avocado Hollandaise. We kept it simple and topped ours with lettuce and tomato.
- Enjoy! I dare you to eat just one.
- 1 ripe avocado, peeled and pitted
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1/2 tablespoon rice vinegar
- 1 teaspoon hot pepper sauce (I used Cholula, Tabasco would work as well)
- salt and pepper, to taste (I used about 1/2 teaspoon of each)
- Combine all ingredients into a blender or food processor. Blend until creamy and smooth. I used my handy dandy immersion blender and mixed it in the dressing container it came with. Worked like a charm.
Even though we used quite a bit of Avocado Hollandaise on each sandwich there was still a tad leftover. No problem, it would make a great dressing for a salad or a mayo substitute on a sandwich. I’m telling you this sauce is finger licking good and versatile.