ok, i’ve never had eggs benedict before in my life. i was never a fan of eggs but i’d eat them in things life egg salad, or cake. anyways, i wanted brunch for dinner and my sister was making herself tofu benedict, and for some reason it sounded really appealing, so i did the same! a quick google brought me to Being Vegan and Getting Away With It, where i learned that you can either have eggs florentine, or benedict- florentine involves spinach, whereas benedict involves meat. i decided since i’d never had either i’d combine them! i made a few tweaks to the recipe (posted below), and i have to say, i’m a huge fan! my brunch-for-dinner was super filling, so i had plenty left over for breakfast and lunch today! i served mine on GF english muffins with steamed greens and oven fries, and it was heavenly!
1 stick (live a little!) Earth Balance
1/4 c chickpea flour
2 c almond milk
1/4 c nutritional yeast
3 tbs lemon juice
1 tsp nala kamak- indian black salt
1/2 tsp dijon mustard
i melted the earth balance in a sauce pan, and whisked in the chickpea flour and turmeric. coincidentally, it looked like broken yolks. then i whisked in everything else but the lemon juice, brought it to a low boil and thickened it for 2 minutes, whisked in the lemon juice, and removed it from the heat and kept it covered until it was time to eat.
1 20oz block wildwood tofu cut into 8 square slabs
1/4 c braggs
2 tbs cider vinegar
2 tbs rice wine vinegar
2 tsp nala kamak
1/2 tsp “egg seasoning” it’s a blend of dill, onion, lemon etc.
let the tofu soak in this for at least 30 minutes while you prep everything else. it won’t be nearly as salty as the marinade- i promise! i browned then in a lightly sprayed non-stick pan for about 5 minutes per side.
to assemble, i put some steamed mixed greens onto an english muffin and added a few pieces of smoky tempeh strips, followed by a square of tofu, and then a generous pour of the hollandaise sauce.