
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.
Scrumptious!
Happy Father’s Day!