Brunch on lazy Saturday afternoons often becomes the most relaxing and enjoyable part of the week. The thought crosses everyone's mind, "I wish I could live like this all the time!" But after a day of sugary, syrupy pancakes and cheesy, gooey eggs - we all are anxious to consume all of the leafy greens in sight. But what if we could indulge in both the pleasure of tasty brunch food while feeling great about our bodies?
This recipe ventures into an area of healthy cooking that most people tend to avoid: the chamber of tofu! Some people avoid using tofu because it looks and feels funny - and it does, at first - but at least you don't have to pull the guts out of a chicken cavity or cut the fat off of a cut of cow :p Most people, however, just don't have the first clue as where to start. For this reason, I have included many, many, many pictures. I now dare everyone who has never cooked with tofu before to try this recipe!
Enjoy this Benedict recipe for 2 people :)
Though I've broken this recipe down into three parts, here is a compiled list for easy viewing.
1/3 block extra-firm tofu, sliced horizontally off the block (4 slices)
4 Tbs soy sauce
2 Tbs rice vinegar
extra virgin olive oil
1/2 cup silken tofu
2 Tbs lemon juice (or half a lemon)
1 1/2 Tbs nutritional yeast
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp tumeric (for color)
2 cloves garlic, minced
2 Tbs extra virgin olive oil
4 English Muffins
2 handfuls of spinach
4 slices of mock bacon or ham (I used Tempeh bacon by Tofurky brand)
extra virgin olive oil
salt and pepper
Some fruit to go on the side
Step 1: Hearty Benedict
PREHEAT OVEN TO 400 F
A note on doubling this recipe: To make this recipe for 3-4 people, double the tofu, the spinach, the muffins, and "bacon". In my experience, I was able to make this the next day and use the left over hollandaise sauce.
Tofu (Think of this portion as the poached egg)
- About half a block of Extra firm tofu, cut into 4 slices. (See Picture)
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- cracked black pepper
- 2 tablespoons olive oil
1. Drain and press the tofu. (See pictures)
2. Set on a plate and let soak in soy sauce/rice vinegar marinade for 15-20 minutes.
Meanwhile, go onto the next step...