The Fun Food Feed is sharing our most loved whole-plant recipes, we’ve developed over the years. Each month, we will publish a favorite recipe.
This month’s featured recipe is for Eggcellent Toast.
Behold! The “Sunny Side of Life Egg.” Easy of the eyes, easy on the planet, easy on the arteries.
Have long swooned over the creamy richness of long-soaked, slow-cooked beans. Simmered, until they fall apart, they create their own luxurious sauce. Such beans (especially pintos) have a quality, not unlike an egg yolk, enrobing each bite, soaking into bread, while holding their own and staving off sogginess. Instant pots and pressure cookers make quick work of preparing beans.
Tofu, made from soybeans and coagulant calcium sulfate, also shares egg-like qualities. A steamed slice of medium-texture tofu on toast is similar in texture and flavor to egg white. After all, both tofu and egg whites consist of neutral-flavored, white, coagulated proteins. While extra-firm-texture tofu is often the most popular, the medium tofu has the texture closest to cooked egg white, and is widely available in market refrigerator cases.
Dr Michael Greger, of the non-profit Nutrition Facts, recently spoke about the glycotoxins produced in fat-rich plant foods during dry cooking at high temperatures, like in roasting, baking, frying, grilling and broiling. Subsequently, this news fostered a renewed appreciation for steaming tofu (and raw nuts and raw seeds).
The natural next step was to unite this plant “yolk” and “white” on toast.
Honestly, while the spoonful of golden yolky beans on the white tofu looks pleasing to the eye, what I enjoy most is dipping the tofu toast into a big bowl of beans.
Don’t have the time nor inclination to prepare beans from scratch? A side of fresh whole pintos (hold the cheese, please) from a local taqueria is a quick easy source. White beans, with a little turmeric and/or annatto powder stirred in, are the most yolk-like in appearance, and are sometimes available fresh from Italian restaurants.
Preparation Time: 20 minutes
Yield: 1 serving
Heavy-bottomed medium-to-large pot, slow cooker, Instant Pot, pressure cooker, or local restaurant with fresh beans
Large steamer pot
Toaster or broiler
Wire mesh strainer, processor or blender
1/4 cup cooked beans, pressed through a wire mesh strainer, or pureed in a processor/blender
Salt to taste
Optional: pinch of turmeric and/or annatto powder for yolk-gold-colored beans
1 slice medium-texture tofu, cut into large circle with biscuit cutter, steamed
1 slice sprouted/whole grain bread, steamed or toasted/broiled
Optional toppings: avocado, sprouts, hot sauce, seeds, tomato
- Prepare/procure beans in heavy-bottomed medium-to-large pot, slow cooker, Instant Pot, pressure cooker, or from local restaurant.
- Puree beans with a little cooking water, by processing through a wire mesh strainer or pulsing in a processor/blender, until the consistency of an over sunny-side yolk.
- Add optional pinch of turmeric and/or annatto powder.
- Heat bean puree in small pot.
- Salt to taste.
- Slice tofu, and cut into circle with biscuit cutter.
- In steamer pot, steam tofu, just until heated through.
- Toast slice of bread, or steam with tofu for a soft, fresh-baked texture.
- Place tofu slice on toast, and add spoonful of beans (or dip into bowl of beans). Garnish with favorite topping(s).
- Enjoy immediately.