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Tofu Benedict

What you need: 

1 lb firm or extra firm tofu
1/4 cup apple cider vinegar
1/4 cup olive oil
salt & pepper
4 English muffins or toast
4 slices veggie Canadian bacon, optional
1/2 cup nutritional yeast
2 tablespoon flour
1/2 teaspoon salt
1 cup water
1 teaspoon soy sauce or Braggs Liquid Aminos
1 teaspoon vegan Dijon mustard
juice from 1/2 to 1 whole lemon

What you do: 

Preheat oven to 400. Drain tofu, cut into 8 slices. Whisk together vinegar, oil and salt & pepper. Place tofu in baking dish and pour mixture over it. Allow to marinate for 15-30 mins. Pour off most of the marinade, and bake in the oven for 20 minutes or until browned on top (check often, this usually takes 30 minutes, but you don't want to let it burn.)
Whisk sauce ingredients, except mustard, together in a sauce pan over medium heat. Stir often to prevent sauce from burning on the bottom of the pan. Wait until sauce thickens then add mustard and simmer on low for a few minutes.
Toast muffins, layer with tofu, veggie bacon and top with sauce.

Preparation Time: 
Cooking Time: 


Unfortunately, I wasn't blown away by this.  I mean, it was ok, but I probably wouldn't make it again.  The tofu was bland - I should have done it the way I usually do it for a breakfast sammy, but I wanted to try something different.  I used tempeh bacon instead of canadian bacon.  I just felt like it was missing something.  But I've never had the real thing, so I don't have anything to compare it to.


I made a single serving of this sauce in the nuker just now, and it turned out awesome!  Making it with soy milk instead of water may make it even creamier and more legit, but the flavor was still pretty right on, especially if you stir a bit of earth balance in at the end.  Perfecto!!  Nice work!


This turned out fantastic. I added a little curry as well as turmeric to the sauce.

Just a note, make sure to use the sauce FAST as it turns gelatinous and disgusting when it cools :p


this sounds sooooooooo good! its goin in the recipe box!


Yummy, yummy.

I used Bragg instead of soy sauce, and didn't add any salt.  Also added a little tahini, and a dash of turmeric.  It didn't turn brown, just the usual nutritional yeast yellowy color...maybe the turmeric balanced out the color added by the Bragg....

We used the Sourdough English Muffins from the new Fresh and Easy stores....mmmmmm......


Fantastic, but leave out the soya sauce, as it will turn the hollandaise brown - and you're adding salt anyways...


This was super yummy!
My partner, who loves eggs benedict said that although it tasted nothing like, was still a great meal.
(And from him, high praise indeed) :)

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