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Vegan Valentine's Day Brunch with Blissful Chef Christy Morgan

(For all ingredients, please use organic versions if available)
Vegan Tofu “Eggs” Benedict (Serves 4 – 6)
8 slices of bread, toasted
2 tomatoes, ¼ inch slices
1 bunch of kale,
chopped and blanched
Tempeh bacon
Tofu scramble
Hollandaise sauce

Sizzling Tempeh Bacon
8 ounce package tempeh
⅓ cup tamari or Bragg Liquid Aminos or Coco Aminos
1 tablespoon liquid smoke
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon paprika
Dash of black pepper

Tofu Scramble
1 (14 ounce) package extra firm tofu, pressed if needed then crumbled
⅓ cup nutritional yeast
2 tablespoons tamari or Bragg Liquid Aminos or Coco Aminos
1 teaspoon oregano
1 teaspoon coriander
Olive oil spray, for pan

Hollandaise Sauce
1 package silken tofu
½ cup nutritional yeast
1 tablespoon white or yellow miso
2 tablespoons tamari or soy sauce
1 lemon, juiced
½ teaspoon turmeric
Dash of black pepper
½ teaspoon paprika
1 tablespoon arrowroot (or cornstarch)
Unsweetened non-dairy milk as needed (optional to thin sauce)

Passionate Dreamsicle
2 frozen bananas
1 – 1½ cup rice milk
½ cup orange juice
1 teaspoon orange zest
½ teaspoon vanilla flavoring
1 – 2 teaspoons maple syrup (optional)
Soy whip and
orange zest, for topping (optional)

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