Eggless benedict

Yield: 4 servings

Measure Ingredient
1 pounds Soft tofu; water-packed
¼ cup Lemon juice
¼ cup Mild olive oil
¼ teaspoon Salt
1 teaspoon Mild olive oil
1 tablespoon Onion; minced
1 cup Soymilk
1½ tablespoon Lemon juice
1½ teaspoon Tarragon; dried
½ teaspoon Salt
⅛ teaspoon Turmeric
1 pinch White pepper
1 pinch Cayenne pepper
1½ tablespoon Kudzu; dissolved in 2 T.
Water
4 Whole grain english muffins
8 slices Vegetarian Canadian "bacon"
8 slices Tomato
Minced parsley; for garnish

Preheat oven to 400 degrees. Remove tofu from water; let stand 10 minutes to drain. Meanwhile, whisk together lemon juice, oil and salt in a small bowl.

Cut tofu into 8 slices. Arrange in baking dish; pour lemon juice mixture over tofu. Let marinate 15 minutes; drain excess marinade. Bake tofu 20 minutes (prepare hollandaise sauce while tofu bakes.) Hollandiase sauce: Heat oil in a saucepan over med-low heat; saute onion until soft and golden, about 3 minutes. Put onion in blender or food processor with ⅓ cup soymilk; puree until smooth, about 20 sec. Pour mixture back into pan. With wire whisk, mix in remaining soymilk, lemon juice, tarragon, salt, turmeric, white pepper and cayenne pepper. Stir over medium heat until almost boiling. Add dissolved kudzu; stir until thickened. Makes about 1 cup.

Assembly: Split muffins, top with 'bacon.' heat in oven while tofu is baking. Top with tofu. Ladle on 1 tablespoon hollandaise, then 1 tomato slice and 1 more tablespoon hollandaise. Garnish with parsley. Makes 4 servings |

NOTES : 9 grams of fat per serving with 2 tbsp. sauce.

Recipe by: Native Foods, Palm Springs, CA Converted by MM_Buster v2.0l.

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