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Tofu Benedict

What you need: 

1 package of vegan Canadian Bakun
1 package of firm silken tofu
1 tablespoon 807]cornstarch
1/4 teaspoon curry powder
1/4 teaspoon onion powder
packaged or homemade English muffins
Unhollandaise sauce:
1 tablespoon vegan margarine of choice
3 teaspoons lemon juice
2 teaspoons arrowroot
3/4 cup cold water
1/2 teaspoon salt

What you do: 

If you have a pan or method for doing poached eggs in a shape, use it because it will work. I use my Revereware egg poacher cups.
Spray cups with nonstick spray. Mix the tofu, cornstarch, curry powder and onion powder in a blender or food processor till smooth (an immersion blender works fine). Spoon into cups and simmer over boiling water like you would for eggs. When they are setup and a knife in the center comes out clean, they are done.
Layer an English muffin with a slice of bakun, then top with the egg and the sauce; recipe below.
Heat the margarine till bubbly. Dissolve the arrowroot in the cold water and add to the butter, stirring till it starts to thicken and add the lemon juice and salt. A whisk works best. Spoon over the layered muffin and serve.
As a variation, lightly steamed or sautéed spinach can be placed under the tofu "egg" and served as Tofu Florentine.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

Honestly: I was surprised!  First, I've never actually made poached eggs so I had no idea what it was supposed to look like.  And I've only had non veg benedict once but that was a long time ago.  This turned out fantastic! I topped mine with a bit of parsley and some daiya cheddar shreds. I was really nervous about it since it didn't look like an pictures I had seen before.  It was so good!!!  Thank you!!  The texture was just like eggs too! happy tummy!

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I'm making a surprise breakfast for my wife tomorrow, and I so I'm sneakily getting together the recipes needed to make vegan eggs Florentine (see pic).  My wife's recipe is actually a combination of other recipes, and the "eggs" we use are from this fantastic recipe.

I cannot remember if we've made the sauce for this recipe, so I cannot review it.  The eggs, though, the eggs...mmm.  This poached tofu is fluffy and very light, and it just melts away in your mouth.  I've seen other recipes for Benedict and Florentine that use slabs of tofu, and the ones we've tried did not measure up to our pre-vegan experience. 

I'm 5-starring this for the poached tofu-eggs because I recommend that others try it.  Even if you'd rather not go the Benedict route, I can imagine trying chopped peppers, onion, or broccoli being in the tofu mixture during the poaching to produce something akin to an omelet.

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I meant to say regular tofu, and not silken. I've had better luck with it in quiches, too.  :-\

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I was very excited when I found this recipe. Eggs Benedict used to be my favorite breakfast. There is a hint of it there. I couldn't find veggie canadian bacon, so I used veggie bacon and a whole wheat English muffin. The tofu just didn't do it for me. I think it was the texture. I might try regular firm tofu next time and not extra firm. The sauce was not quite hollandaise -- but without the egg yolks, how could it be. The flavor was off so I messed with it a little. The flavor came a little closer with my additions (I can't really give measurements, because I tasted and added, tasted and added), but the creamy texture was missing. Maybe some soy milk next time or veggie sour cream. When I first put each bite in my mouth, there was the sensation of eggs benedict, but the tofu and the thinness of the sauce detracted from the overall experience. It's worth messing around with if you loved eggs benedict.

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