May
14

Laura Theodore’s Rocky Mountain Toast

Laura Theodore's Rocky Mountain Toast

Laura Theodore’s Rocky Mountain Toast

Laura Theodore is a vegan chef, radio and television personality, award-winning jazz singer and actor, sustainable lifestyle blogger and cookbook author. She is also the creator and host of the Jazzy Vegetarian, an amazing vegan cooking show on National Public Television.

Laura Theodore, The Jazzy Vegetarian

Laura Theodore, The Jazzy Vegetarian

I finally got around to watching the Jazzy Vegetarian on PBS for the first time this past Saturday night. I was totally enthralled by Ms. Theodore as she delightfully prepared and sang her way through some fabulous vegan breakfast recipes including a Raspberry-Banana Green Dream Smoothie, Apple Muffins with Pumpkin Seeds and Awesome Oatmeal. What took me so long to sit down and watch this terrific show? I have no idea! In any event, the recipe which really spoke to me was the Rocky Mountain Toast, reminiscent of the eggs I ate in my pre-vegan days which were placed in the center of a piece of toast.

I laughed as Ms. Theodore told the story of why she named this recipe “Rocky Mountain Toast.” When she asked her mother “what was the name of that dish you used to prepare with the eggs in the middle of a piece of toast?,” her mother replied “eggs in the middle of a piece of toast.” Her husband told her that his mom always called the dish “Rocky Mountain Toast,” which was far more interesting. So, she used the more exciting name. You can find the recipes from the Jazzy Vegetarian on the show’s website.

Last night, I had breakfast for dinner. Can you guess what I had? Yes, it was The Jazzy Vegetarian’s Rocky Mountain Toast and it was delicious. This recipe is a real keeper, and it was so easy to make. The only challenge is flipping the toasts in the pan to brown each side, but you can do it! Ms.Theodore stated during her cooking demonstration that “it makes me so happy when I successfully flip the toasts.” This makes me so happy too!

These are the ingredients you will need for this simple breakfast recipe…

Ingredients for Rocky Mountain Toast

Ingredients for Rocky Mountain Toast

Begin by placing some slices of your favorite whole grain bread (I like Ezekiel bread) on a cutting board and cut holes in the center of each piece. I marked holes with a 1/3 cup (measuring cup) and cut around the markings.

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Next, spread a bit of vegan margarine (I used Earth Balance) on each side of the bread slices. Set three slices of bread at a time into a large non-stick fry pan. Turn the heat on medium-low and let the slices begin to brown on one side.

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Meanwhile, put one block of firm or extra firm tofu (pressed and drained) in a medium bowl and mash with a potato masher or large fork until crumbly. Add vegan cheese shreds (I used Daiya Cheddar Shreds), turmeric, tamari, sea salt, and pepper. Mash until the tofu resembles the color and texture of cooked scrambled eggs.

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photo copyScoop up one quarter of the tofu mixture and place in the center of each bread slice in the pan. Pat down firmly until the filling is compact inside the hole. Cook for two to three minutes and then flip. Cook on the other side for 5 to 7 minutes or until the underside is golden and crispy and the tofu mixture is warmed through. Keep warm in a 300 degree F. oven. Repeat with the other bread slices.

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Serve immediately with fresh fruit slices on the side.

Laura Theodore's Rocky Mountain Toast

Laura Theodore’s Rocky Mountain Toast

LAURA THEODORE’S ROCKY MOUNTAIN TOAST

Makes 4 to 6 servings

Ingredients:

4 to 6 slices whole grain bread (I like Ezekiel bread)

1 to 2 tablespoons vegan margarine (I like Earth Balance)

1 block (about 15 ounces) firm or extra firm tofu, pressed and drained

1/2 cup shredded vegan cheese (I use Daiya Cheddar Shreds)

1/2 teaspoon turmeric

1/4 teaspoon tamari

1/8 teaspoon sea salt

Fresh pepper

Directions:

Place bread slices on a cutting board. Cut a hole in the center of each one using a bread knife or a cookie cutter (I marked a hole with a 1/3 cup measuring cup and cut around the markings). Continue with all slices of bread.

Spread a bit of vegan margarine on each side of the bread slices. Set three of the bread slices into a large, non-stick fry pan. Turn the heat on medium-low and let the slices begin to brown on one side.

Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan cheese, turmeric, tamari, sea salt, and pepper. Mash until the tofu resembles the color and texture of cooked scrambled eggs.

Scoop up one quarter of the tofu mixture and place in the center of each bread slice in the pan. Pat down firmly until the filling is compact inside the “hole.” Cook for two to three minutes and then flip. Cook on the other side for 5 to 7 minutes or until the underside is golden and crispy and the tofu mixture is warmed through.

Keep warm in a 300 degree F. oven. Repeat with the other bread slices.

Serve immediately with fresh fruit slices on the side.

Comments

  1. I love food that’s fun too!

  2. Matt Ruderman says:

    Tried the recipe this morning. Easy to make and it came out great. Will be adding it to my regular repertoire.
    Also made the Apple muffins from the same Jazzy Veg show. Again, easy to make. I also tried my own substitution – replaced the apples and lemon juice/zest with pureed bananas and butterscotch extract. Came out great.

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