“Delightful Filipino Vegan Tocino & Eggs Benedict – A Flavorful Brunch Symphony”

Allergens

Soy (tempeh), Tree Nuts (almond milk)

Ingredients

• 16 oz tempeh, thinly sliced 4 tbsp coconut aminos 2 tbsp maple syrup 2 tsp apple cider vinegar 1 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp ground black pepper 4 large avocados, halved and pitted 8 slices of toasted bread (e.g., sourdough or whole wheat) 1 cup almond milk 1 tbsp lemon juice 4 large silken tofu 1/2 tsp salt 1/2 tsp ground black pepper 8 vegan sausages, cooked and sliced Fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, mix together coconut aminos, maple syrup, apple cider vinegar, smoked paprika, ground cumin, and black pepper. Marinate the tempeh slices in this mixture for at least 30 minutes or overnight for best results.
2. Preheat a skillet over medium heat. Cook the marinated tempeh until browned on both sides, about 5 7 minutes per side. Set aside.
3. In another bowl, whisk together almond milk and lemon juice. Heat a non stick pan over medium low heat. Add the mixture to the pan, stirring occasionally until it thickens slightly, about 2 3 minutes. Remove from heat.
4. Gently press each silken tofu block through a fine mesh sieve into the almond milk mixture to create vegan "eggs." Season with salt and black pepper.
5. To assemble the dish, place two halves of avocado on each slice of toasted bread. Top with vegan eggs and tempeh bacon. Add a few slices of vegan sausage on the side.
6. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

To enhance the flavor, add a dash of hot sauce or sriracha to your vegan eggs.

Notes

Feel free to customize the dish by adding other vegan ingredients such as bell peppers or mushrooms.