Recipe of the Month: Tofu Benedict

Recipe recommended by GRP skier Margie Freed and created by her sister, Summer Freed

Looking for a way to warm those cold mornings? Maybe looking for a special Valentine’s Day breakfast? Tofu Benedict is the way to go. This recipe is delectable, easy, yet sophisticated. Best served with suggested toppings and sides of tater tots and a fresh fruit salad. 

Feeds 4-6 people  

Ingredients

Tofu slices:

  • 1-2 T high heat oil (avocado oil recommended)

  • 4 blocks firm (fresh) tofu

  • ½c tamari or soy sauce

  • 2t garlic powder

  • ½t pepper

Hollandaise Sauce: (you’ll probably want extra!)

  • 1c vegan mayo

  • 3T melted vegan butter

  • 1T lemon juice 

  • 1t hot sauce

  • ½t ground turmeric

  • ¼t pepper 

Optional serving suggestions:

  • Toasted english muffins

  • Sliced avocado

  • Smoked paprika

Instructions

  1. Press tofu for 10-30 minutes and slice pieces about 1cm thick.

  2. Mix soy sauce, garlic powder, and pepper for tofu.

  3. Add oil to a pan over medium heat.  

  4. Add tofu and spoon half the tamari mixture onto tofu slices. (A normal eating spoon works well to get the right amount.)   

  5. Flip tofu when golden on the underside and spoon remaining tamari mixture onto tofu slices. Remove when golden on both sides.  

  6. Heat all hollandaise sauce ingredients in a small saucepan over low heat until warm. DO NOT BOIL.  

  7. To serve, place 1 ½ or 2 slices of tofu onto a toasted english muffin, with sliced avocado, heavy drizzle of hollandaise sauce, and sprinkle of smoked paprika.  

Running, TrainingSusan Dunkleerecipe of the month, tofu, vegan