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
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...
Step 2: Hollandaise Sauce
Hearty Sauce vs. The real deal (per serving)
calories: 73 vs. 231.665
protein: 3 g vs. 1.609 g
total fat: 5.5 g vs. 25.271 g
saturated fat: 0.5g vs. 15.39 g
carbs: 5g vs. 0.761 g
cholesterol: 0mg. vs. 165.89 mg
sodium: 206 mg vs. 167.57 mg
fiber: 2g vs. .0203 g
sugar: 1g vs. 0.19 g
-1/2 c. silken tofu
-2 tbs. lemon juice
-1.5 tbs. nutritional yeast
-1/2 teaspoon salt
-1/8 (dash) teaspoon cayenne pepper
-1/8 (dash) teaspoon tumeric (for color)
-2 cloves garlic, minced
-2 tbs. olive oil
1. Measure 1/2 c. of the silken tofu, and transfer to a microwave safe bowl. It is not necessary (or practical) to press the tofu. Store the remaining tofu in the same way that you stored the tofu in the last step.
2. Microwave the tofu for 30-45 seconds, or until the tofu is warm/hot.
3. Transfer to a food processor or blender and add the remaining ingredients. Blend thoroughly.
Step 3: Back to the Tofu!
Line a baking sheet with tin foil.
Crack pepper onto the tofu while it is still in the marinating dish. Place the tofu on the tinfoil with the cracked pepper side touching the tinfoil, and crack some more pepper on the top side. This is the easiest way to make sure you get cracked pepper on both sides of the tofu.
Drizzle about half a tablespoon of olive oil on top of each slice of tofu. You really don't need too much....
Place in the oven at 400 degrees F to bake for 20 minutes.
Step 4: While the Tofu Is Baking....
Grab a couple of handfuls of spinach and toss them in the heated pan. Throw in a dash of kosher salt midway through, and crack some pepper over it...
Wilt the spinach. It will drastically decrease in size....
Cook some "bacon", or any meat free "meat" of choice. I prefer the Tofurky brand Tempeh smokey maple bacon. It doesn't take long. Be careful not to cook it too long or it will dry out...
Where there is 5 minutes left on the timer for the tofu, slip in two english muffins cut in half.
Step 5: You're Almost There!
Take the tofu and english muffins out of the oven.
Lay "meat" of choice on top of the english muffins.
Lay a piece of tofu over the "meat"
The wilted spinach and sauce could be put on, or added by guests...
Add some fresh fruit to the plates.
Best shared with lovers, family and/or friends :)