It’s so much fun to make one of my favorite breakfast dishes in a vegan version.
Just because I wanted to have eggs benedict, I made sourdough English muffins.
Homemade vegan cheese spread.
Sauteed Balsamic-marinated Portobello mushrooms.
This is before I placed silk tofu on top.
Toasted sourdough English muffin, vegan cheese, Balsamic Portobello mushroom, Shiso leaves, and tomato.
Served with a drizzle of spiced yuzu sauce.
Happy Father’s Day!