Vegan Brunch Tofu Benny

You know I’m excited about this one!  Tofu Benny (page 67)from Vegan Brunch has been on my to-make list since before I even purchased the cookbook.  I don’t know exactly what kept me from making it sooner, perhaps it seemed as thought it would be time-consuming, but it may be because I really don’t make a big breakfast, outside of an occasional Saturday or Sunday.  After seeing Tofu Benny on no fewer than three other blogs during Vegan MoFo, I just couldn’t hold it off any longer.  And the solution was, of course, breakfast for dinner!

If you aren’t sure what I’ve been talking about, Tofu Benny is Vegan Brunch‘s vegan version of eggs benedict.  The English muffin (or potatoes), tomato, and tofu are topped with a creamy hollandaise sauce (page  218), and sprinkled with fresh chopped herbs.  I don’t know what I was worrying about, because the recipe isn’t too labor intensive at all.  Aside from the marinating, the whole process only took about 30 minutes.  And the vegan hollandaise sauce is genius! Mmm…

Since Vegan Brunch calls for the tofu to be cut into these cute little circles, there was quite a bit left over.  But waste not! The Tofu Benny recipe has a suggestion, right on the page, for a garden herb spread recipe calling for the exact left over amount.  What could be more fabulous than that?!  It’s probably thanks to C’est La Vegan’s post that I even noticed the note to make it, though, because I do have a way of reading over anything that isn’t blatantly relevant to what I’m doing right that second… I didn’t have time to make the spread right after the Tofu Benny, but I covered my leftover tofu and just whipped up the spread a few minutes ago.  It’s very tasty, but I’m giving it some time to chill before I serve it.

Are you on board with breakfast for dinner?  What are your favorite breakfast dishes to eat in the evening?