A good morning is guaranteed when you rise and shine with this vegan eggz and coconut bacon toast! Use gluten-free or homemade bread for a healthier choice! The tofu egg is simple to make and packed full of nutrients. Tofu is high in plant-protein, the yellow color comes from turmeric, and the eggy flavor comes from black salt! Make breakfast bacon with fresh coconut meat! Dehydrate the coconut with spices for a smokey flavor! Enjoy a fully loaded vegan breakfast toast of eggs and bacon!
Vegan I Gluten Free
Serves: 1; coconut bacon 14 - 20 strips
Time: coconut bacon 15 minutes + 8 hours dehydrating time; toast 15 minutes
Coconut 'Bacon'
Meat of 2 young coconuts*
1 tsp. liquid smoke (optional)
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. chili powder
Salt & pepper, to taste
*Use a young coconut where the 'meat' is still slightly jelly consistency. Open the coconut with a machete or large knife.
Tofu 'Egg'
1 tsp. olive oil
6 - 8 ounces firm tofu
1/2 tsp. black salt
1/4 tsp. ground turmeric
1/4 tsp. paprika
1/4 tsp. black pepper
2 slices of bread, gluten-free
6 slices coconut 'bacon'
To make the coconut 'bacon' - Clean your coconut 'meat' so there is no wood chips or pieces of shell. Slice the coconut into 1 -2 inch thick strips.
Add your coconut slices to a bowl and mix with the spices. Stir to evenly coat.
To dehydrate - Place the marinated coconut 'bacon' strips on a lined dehydrator rack. Dehydrate for 6 - 8 hours, until the moisture has reduced.
To make the tofu 'egg' - Use your fingers to crumble the tofu into pieces. Add your tofu and spices to a bowl and mix.
Heat a large skillet with 1 tsp. olive oil. Once hot add your tofu mixture to the pan. Sauté 5 - 7 minutes, until golden brown. Stir occasionally.
To serve - Toast the bread to golden brown. Top with your tofu scrambled 'eggz' and coconut 'bacon'. Serve warm.
To store - Best served fresh or store 1 day in the fridge. Store coconut bacon 2 - 3 days.