I’ve never had an eggs benedict, only a tofu benedict. I always like to order this when we go out to brunch, but we’ve never tried to make it before. We made all the parts from scratch, include the sauce and the english muffins. It was kind of a lot of work, all of that, but you could easily do a bunch ahead of time.
The english muffins came out really good. You had to fry them before putting them in the oven, and that gave them a crisp outside while the inside stayed fluffy. They seemed a similar consistency to biscuits but less dense.
The hollandaise sauce was really goopy and thick from the arrowroot, but the flavor was really delicious. It was creamy, citrusy, and cheesy. The milk mellowed out after sitting, leaving all the other flavors to mix well together to form a really tasty sauce.
The tofu was the easiest part. We marinated it overnight and then fried it and it was done. It used black salt, something we had never used before. It is said to mimic the taste of eggs, making this benedict more authentic.
Then you sprinkle a tomato with some liquid smoke and salt and stack everything up, topped with a bit of cilantro. This dish is likely to be a heavy one, but the citrus and fresh tomato balanced everything out and it wasn’t too filling. This was a great delicious fancy brunch and I’ll definitely make it again, just next time making more parts ahead of time.
from Vegan Brunch
-1 pound firm tofu [or 2 pounds if you want circles]
-6 english muffins [recipe below]
-1 recipe Hollandaise sauce [recipe below]
-chopped fresh herbs for garnish - almost anything will work
-1 tbsp soy sauce
-1/2 tsp ground mustard
-1 cup veggie broth
-1/4 tsp arrowroot powder
-1 tsp black salt
-2 tbsp white wine vinegar
-2 tbsp olive oil, plus more for cooking
-6 large slices of beefsteak or heirloom tomato
-smoked salt, to taste, or 1 tsp liquid smoke and a sprinkle of salt
1. prepare the tofu: Combine all marinade ingredients in a large mixing bowl.
2. Gently press some of the water out of the tofu. Cut it into eights widthwise. [Alternately, using 2 pounds of tofu, lay the tofu on its narrow side and slice into three pieces lengthwise, making 3 slices that are large, flat rectangles. Use a 3-inch cookie cutter or drinking glass to cut circles out of each tofu slice. Repeat with next block of tofu. Reserve the rest of the tofu for another use].
3. Marinate the tofu for about an hour or overnight.
4. Start cooking the tofu when you’re letting the hollandaise sauce cool. Preheat a pan over medium heat, add a thin layer of olive oil, and cook on each side til nicely browned, about 15 minutes total.
5. Prepare the plates: Toast english muffins and put them down with their tops off to the side.
6. Put a tomato slice on the english muffin. Sprinkle with a pinch of smoked salt or drizzle with just a touch of liquid smoke (you can dab it on with your fingers) and sprinkle with a little sea salt.
7. Place tofu on the tomato. Pour hollandaise on top and sprinkle on your herb garnish.
from Vegan Brunch
makes 8 muffins
-1 tsp active dry yeast
-1 tbsp sugar
-1 cup lukewarm water
-2 + 1/4 cups flour
-1 + 1/4 tsp salt
-3 tbsp vegan butter, room temperature + some for skillet
-a few tbsp cornmeal
1. In a small bowl, combine yeast, sugar, and water. Set aside until yeast has dissolved, about 5 minutes.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 3 tbsp butter. Mix until dough forms.
3. Turn out onto a floured surface. Knead until smooth and springy, 6 - 10 minutes.
4. Return to bowl and cover with plastic wrap or a damp tea towel. Set in a warm place and let rise until just about doubled, about an hour.
5. Preheat cookie sheet in the oven to 350 F
6. Punch dough down and knead for a minute, then roll out on a floured surface to 1/2 inch thick.
7. Cut into 3-inch rounds using a cookie cutter or drinking glass. Pat each side in cornmeal.
8. Preheat a large skillet over medium heat. Melt about 1 tbsp butter in it.
9. Cook muffins in the pan in small batches so as not to crowd the pan, flipping once, about 1 minute a side or until it looks lightly browned like an english muffin.
10. Put each batch straight from the skillet into the oven. Bake 6 - 10 minutes. Cool on a wire rack for half an hour before serving.
from Vegan Brunch
makes 2 cups
-2 tbsp olive oil
-1/4 cup minced shallots (about 1 shallot)
-1 + 1/2 cups unsweetened almond or soy milk
-2 tbsp + 1 tsp arrowroot
-1/4 cup white wine
-3 tbsp white wine vinegar
-1/4 tsp turmeric
-2 tbsp vegetable broth powder
-2 tbsp nutritional yeast
-1 tbsp fresh lemon juice
-1/4 tsp salt
1. In a small sauce pot, saute the shallot in oil for about 3 minutes over medium heat.
2. In the meantime, mix the milk with arrowroot in a measuring cup. Stir until arrowroot is mostly dissolved and set aside.
3. Add white wine and vinegar to the shallots. Turn the heat all the way up and bring to a boil. Cook for about 5 minutes, until liquid has reduced to about 2 tbsp.
4. While its reducing, add turmeric and broth powder to the milk mixture.
5. Once liquid has reduced, add milk mixture to the pan and lower heat to medium. Whisk pretty consistently for 5 - 7 minutes, until the sauce thickens. If you don’t whisk, it will be lumpy.
6. Once sauce is thickened, mix in nutritional yeast, lemon juice, and salt.
7. It tastes best if you let it cool for at least 20 minutes. The milk will mellow out and disappear and the flavors will all marry, so cover and let sit for a bit. If it cools too much, gently reheat.