Michael
October 13th, 2004, 08:13 AM
“Eggs” Benedict by http://www.vegcooking.com
Category: Breakfast
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 lb. extra firm tofu
1/4 cup apple cider vinegar
1/4 tsp. salt
1/4 cup olive oil
4 Tbsp. nondairy margarine
8 oz. nondairy sour cream
1 tsp. paprika
1/2 tsp. nutmeg
Pinch of cayenne
1 Tbsp. lemon juice
4 vegan English muffins, toasted (or 8 slices of toast)
8 slices of faux Canadian bacon
8 slices of tomato
Instructions:
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Preheat the oven to 450ºF. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9”x13” baking dish.
In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes—until it is brown and crispy.
To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don’t allow it to boil.
Top each English muffin half or slice of toast with a slice of tofu, Canadian “bacon,” and tomato, and a generous spoonful of hollandaise sauce. Serve immediately.
Additional comments:
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Makes 8 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Breakfast
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 lb. extra firm tofu
1/4 cup apple cider vinegar
1/4 tsp. salt
1/4 cup olive oil
4 Tbsp. nondairy margarine
8 oz. nondairy sour cream
1 tsp. paprika
1/2 tsp. nutmeg
Pinch of cayenne
1 Tbsp. lemon juice
4 vegan English muffins, toasted (or 8 slices of toast)
8 slices of faux Canadian bacon
8 slices of tomato
Instructions:
-----------------------------------------------------
Preheat the oven to 450ºF. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9”x13” baking dish.
In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes—until it is brown and crispy.
To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don’t allow it to boil.
Top each English muffin half or slice of toast with a slice of tofu, Canadian “bacon,” and tomato, and a generous spoonful of hollandaise sauce. Serve immediately.
Additional comments:
-----------------------------------------------------
Makes 8 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.