tofu florentine on a yam and potato latke with miso-tahini sauce

For a little while, Kaylie and I have been trying to perfect the stacked breakfast, reminiscent of an eggs benedict or florentine. This was one of our successes. Here’s the recipe for the “egg” patties – these work really well in breakfast sandwiches as well.

Tofu “egg” breakfast patties

Drained and pressed extra-firm tofu, sliced into pieces 1/2cm thick and as big across as their destination requires. Heat some veg oil up in a skillet on the stove at medium heat. When the oil is hot, add the tofu patties. Fry til golden-coloured and then flip.

While they’re frying, mix the following up in a small bowl until you’ve made a paste:
1 tbsp mustard – dijon or yellow
1 tbsp miso
1 – 2 tbsp thick coconut cream (it’ll sit on top of your coconut milk)
1 tbsp nutritional yeast
Hot water, as little as necessary to blend these ingredients together

If you’ve made a lot of tofu (usually we only do enough for two people – four to six pieces) you may need to double this recipe. Use your discretion, of course.

Once you’ve flipped the tofu in the pan, spread half of the creamy mixture on the already-fried sides. Once the bottom side has fried, flip the tofu again and spread the newly-cooked sides with the rest of the creamy mixture. Give it a minute, flip the tofu again, give it another minute, and then remove them from the skillet and serve on top of your breakfast sandwich.

Good luck, and any feedback on this recipe would be appreciated. The measurements are approximate and I’m still working on perfecting it.

14 thoughts on “tofu florentine on a yam and potato latke with miso-tahini sauce

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  4. kathleen

    i’ve bought coconut cream before but it’s pretty solid. i don’t want to open a can of coconut milk just to get the cream. any other ideas?

  5. malloreigh Post author

    I usually keep one open – actually a tetrapak – and keep it in the fridge. That way it’s fairly hardened and I can use most of it as cream.

    Remember that you’re not supposed to refrigerate open cans so empty the can into a tupperware and you can keep it in the fridge for 10 days or so.

  6. kathleen

    just tried this for brunch for myself & my non-vegan boyfriend. we both loved it! i also made a potato yam fritter for the base, and topped it with mushrooms, tomato, red onion, avocado and arugula.
    i bought creamed coconut in solid form in the baking section of my grocery store in a small package. i had to heat it more to melt it but it worked out in the end.
    i will probably make this every weekend! thanks for the great recipe.

  7. kathleen

    just made this again today, this time with thinly sliced red pepper & spinach on top and the same fritter below. when i make this my boyfriend doesn’t make eggs to go with his breakfast, it’s that good (and filling)!

  8. malloreigh Post author

    I’m soooooo glad you’re loving this recipe and using it! Your combinations sound great. And it satisfies a non-vegan – that’s awesome!

    Kaylie has been making this at work for vegan brunches there and quite a few non-vegans have ordered it – though one got it with a side of eggs. :)

  9. Lourdes

    Yes. pressing tofu is an annoying process…however there is a very easy way we discovered with a new tofu press called
    Take a look, it will save you a lot of time.

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  11. kathleen

    i keep coming back to this recipe, malloreigh. i’m making it for a brunch potluck with my radical cheerleading squad today. when does your book come out?!

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