*(you can purchase our biscuit mix here for only $2.99! Also available at Whole Foods in the Southeast). You can also use english muffins if you prefer, but our biscuits are so good.
1/4 cup vegan sour cream
1/2 cup vegan mayonnaise
2 Tbsp vegan margarine/butter
1/2 tsp turmeric
2 Tbsp nutritional yeast
1/4 tsp dried thyme
freshly ground pepper to taste
1/2 package (7 oz) Firm tofu, sliced horizontally into two patties
1/2 cup flour
1/4 cup breadcrumbs
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp oregano
3 Tbsp nutritional yeast
1-2 cups non-dairy milk
olive oil for cooking
2 of our biscuits made according to the directions on the package
6 strips vegan bacon (or 2 rounds of vegan Canadian bacon) your call
2 slices tomato
1 slice vegan provolone cheese (or any kind of cheese you prefer)
parsley for garnish
First make the biscuits and set aside. You'll only need 2 out of the 6.
Then make the sauce by adding all the ingredients to a small saucepan. Bring to a medium to high heat so that the margarine/butter melts and becomes incorporated with the other ingredients. Stir constantly. Lower the heat, still stirring regularly - not constantly at this point.
Once it's nicely thickened set aside. You can reheat it later.
Have two separate shallow bowls ready. In one, put the flour, breadcrumbs, salt, turmeric, oregano, and nutritional yeast. In the other put the milk.
Take your tofu (that is cut into two horizontal pieces) and coat it heavily, first by dipping it in the milk and then the flour mixture. Do this a couple more times to make sure it gets a nice thick coating. Set aside and do the same to the other piece of tofu.
Heat a little olive oil in a medium sized saucepan on a medium heat. Once hot, add the tofu and fry on both sides for about 5 minutes making sure it's nice and crispy. Lower heat. Put half of a piece of cheese on each piece of tofu. You can now heat the bacon in the same pan so it's warmed. Cover the pan so the cheese melts. After a few minutes these should be good to go.
In the meantime, reheat the hollandaise sauce on a low heat.
Place the halved english muffin on a large plate. Layer the tofu first (upside down so the cheese hits the muffin). Then the tomato and then the bacon. Pour 1/2 or all the hollandaise sauce over your little stacks of goodness. Garnish with fresh parsley and DIG IN!