Wednesday, March 31, 2010
Even though Isa Chandra Moskowitz says that this is her favorite vegan translation to date in Vegan Brunch, I held out on making it, expecting it to be a huge amount of work. I was surprised to find that it wasn't bad! I did most of the prep work the day before, and that made all the difference!
This was my first attempt at vegan English Muffins. They turned out delicious and I will absolutely make them again. They were not quite as "spongy" as store bought English Muffins but I chalked that up to the fact that they were fresh and natural!
The tofu can marinate overnight. It has black salt in the mixture so the smell is pretty awful while soaking but after cooked, it has that "egg" texture and taste. I bought fresh tofu from the Asian market and it fried to the perfect consistency, crisp on the outside, creamy on the inside.
The Hollandaise Sauce was very rich and creamy and the slice of heirloom tomato added a nice finishing touch.