Thursday, January 27, 2011
Heavenly Vegan Eggs-Free Benedict
This sauce would be great over asparagus too!
Let me know what you think.
Step 1: Vegan Hollandaise Sauce
2 tablespoons vegan margarine. I use Earth Balance
3/4 cup + 1/4 cup unflavored nondairy milk, divided, I used Soy Milk
1/8 cup or less lemon juice
teaspoon sea salt and pepper to taste
dash cayenne pepper
dash dry mustard
2 dashes turmeric
Any firm Tofu (I use Sprouted Tofu)
Sea Salt and Pepper to Taste
Shoyu (Wheat Free Soy Sauce)
Drain and pat the tofu dry. Cut a small chunk off, the size is personal preference. Mine is usually about ¾” thick by the width of your tofu block.
Sprinkle about 2 tablespoons of Nutritional Yeast on a plate or shallow bowl. Add Sea Salt and Pepper to taste and mix. Gently press all sides of the cut tofu blocks into the powdery mix.
Heat your oil of choice in a small frying pan. Carefully place coated tofu blocks in the heated oil and brown on both sides. They tend to splatter. When they are almost don, drizzle a few drops of Shoyu on the tops. Drain on a paper towel, if need be.
Step 3: Some Add-on Ideas
Vegan “meat” – Canadian bacon, sausage
Step 4: Assemble
The biggest inspiration for my version of Vegan Hollandaise: http://vegweb.com/index.php?topic=32284.0 submitted by oliviabeans