Overnight Oats Recipe

In a jar or airtight container combine rolled oats, almond milk, vegan yogurt, chia seeds, maple syrup, vanilla and salt. Stir well to combine, cover and refrigerate at least 6–8 hours or overnight.

When ready to serve, brush both sides of sourdough slices lightly with 1 tsp olive oil and toast in a toaster or skillet over medium heat until golden and crisp, about 2–3 minutes per side. Keep warm.

Crumble drained tofu into a small food processor or bowl. Add minced garlic, lemon juice, 1 tsp olive oil, nutritional yeast, 1/4 tsp salt and 1/8 tsp black pepper. Blend or mash until smooth but still slightly textured. Taste and adjust salt or lemon as needed. Refrigerate until plating.

In a small bowl or mini-blender combine vegan mayonnaise, basil leaves, toasted nuts, lemon juice and 1/8 tsp salt. Blend or whisk until smooth and bright green. Adjust seasoning to taste. Keep chilled.

In a small saucepan put 1/4 cup balsamic vinegar and 1/2 tsp maple syrup (if using). Bring to a gentle simmer over medium-low heat and reduce until syrupy and reduced by about half, 6–8 minutes. Remove from heat and let cool — it will thicken further.

Heat 1 tsp olive oil in a skillet over medium-high. Add sliced mushrooms, season with 1/8 tsp salt and 1/8 tsp pepper and sauté until golden and moisture has evaporated, about 5–6 minutes. Remove from pan and keep warm.

Halve the cherry tomatoes and toss lightly with a pinch of salt. Slice avocado and set aside. If using store-bought pickled onions, have them drained and ready.

Bring a wide shallow saucepan filled with 3–4 inches of water to a gentle simmer. Add 1 tsp white vinegar and a pinch of salt. Crack each egg into a small bowl. Using a spoon, stir the water to create a gentle whirlpool and slip one egg into the center; repeat with the second egg. Poach over gentle simmer until whites are set and yolks are soft — about 3 minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towel.

Spread and base

Spread a generous layer (about 2–3 tbs) of the garlic lemon tofu spread on each warm sourdough slice.

Layer toppings

Spoon a portion of chilled overnight oats (about 1/2 the prepared oats per serving) onto each slice or alongside the toast as preferred. Arrange sautéed mushrooms, halved cherry tomatoes, sliced avocado and pickled red onions on top of the tofu-spread toast.

Add sauces

Drizzle vegan pesto aioli (about 1 tbs per slice) and balsamic reduction (about 1 tsp per slice) over the assembled toast and toppings.

Place eggs

Gently place one soft poached egg on each slice of toast (or both on one slice if preferred).

Garnish and serve

Finish with microgreens or baby arugula, a sprinkle of everything bagel seasoning (if using) and freshly ground black pepper. Serve immediately while toast and eggs are warm alongside the chilled overnight oats.