Growing up in a Polish household meant I ate my fair share of “Pigs in the Blanket”, but it was only a few years ago while visiting Brooklyn that I discovered Toad in the Hole.
Are you done giggling? No? That’s ok, read on… the folks I was with (two of which lived in Brooklyn) took us to Flatbush Farm for Sunday brunch, and while I was happy and satisfied with tofu scramble and greens, I couldn’t stop staring at my friend’s plate – her Toad in the Hole dish looked like a little handmade craft project more than a breakfast, a circle carved in the toast and an egg fried right into the middle.
Parker Posey came in and ordered it, too. I can verify at least the first half of that statement. Anyway.
I never knew you could make this vegan (fried eggs are, um, half of it after all) but that’s only because I had a lapse in memory and momentarily forgot that you can make a vegan version of nearly anything. This proves it.
Last week I found this photo of a Toad in the Hole dish from a food blog… and as I continued to read I was shocked (along with many other people, as per the comments) that THIS DISH IS NOT MADE WITH EGGS. Go on, look at that photo. Amazing, right?
I had to do it for myself! So here’s my successful attempt to make the recipe from the VKReesPhotography Blog. (I highly encourage you to read the whole post – not only for the breathtaking food photography, but to see a nearly concise list of all the other funny names people have for this dish, including: Birdie in a Basket; One-Eyed Jack; and the curious Elephant Tracks.)
VEGAN TOAD IN THE HOLE
- 1 cup extra firm (or firm) tofu
- 10 – 15 Tbs unsweetened nondairy milk
- 1 cup Kabocha squash, steamed (*I roasted butternut squash)
- 1 Tbsp turmeric, optional
- 5-6 pieces of bread
- Salt + Pepper
- Vegetable Oil
*Do this ahead of time! I used a butternut squash as that’s what I had on hand. Cut in half, brush the inside with olive oil, and roast in the oven for an hour at 350 degrees. Allow to cool at least 15 mins to make it easier to handle.
One cup of tofu is about half a block. Cut into a few thick slices and lay on a towel to press out the water. Add to a food processor along with 5 TBSP of nondairy milk, and process until silky smooth but not too thin.
Put in a bowl and set aside. Do the same with the squash – one cup of squash plus 5 TBSP nondairy milk. I added some turmeric and a little salt to the mix. Set aside in a bowl.
Place your slices of bread on a flat surface. Using a drink glass, press the rim of the glass into the bread to cut a hole in the middle.
Heat 1 TBSP olive oil in a pan on medium heat. Place the bread in the pan, and fill the bread with the tofu mixture. Let it cook 5-6 minutes until the bottom of the tofu is cooked and firm. Flip and let the other side cook.
Use a spatula to plate the bread. Put a dollop of the squash mixture on top to make a “yolk”. Season with salt and cracked pepper. (And hot sauce.)
Looks convincing, right? I was surprised at house easy this was. This would be SUCH an impressive dish for a large brunch party.
Once again, I can’t take credit for the recipe as I found it HERE and this person deserves allllll the credit, but I hope you will try this and let us know what you think!