Tofu Benedict
As all practicing vegans know, enjoying a healthy lifestyle doesn’t mean slamming the door on classic recipes. Here's a variation on a brunch favorite that's as satisfying and delicious as the original, and much less tricky to put together.
From: Ann Gentry
Show: Naturally Delicious
Ingredients
- 1 (14-ounce) block extra firm tofu, pressed and drained
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped leeks, white and light green parts only
- 1 clove garlic, minced
- 1/4 cup mirin (rice wine; available in specialty and Japanese grocery stores)
- 1 tablespoon umeboshi vinegar (plum vinegar; available in specialty and Japanese grocery stores)
- 1/2 teaspoon turmeric
- 2 Roma tomatoes, seeded, cored and diced
- 6 cups (10 ounces) baby spinach leaves
- 4 sprouted-grain English Muffins, toasted
- Corn Hollandaise
Preparation
Level: Easy
Servings: 4
Cook Time: 20 min
Ready In: 20 min
Crumble tofu into 1/2-inch pieces and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté leeks and garlic for 3 to 4 minutes. Add tofu, mirin, vinegar and turmeric. Gently stir until well combined. Simmer until liquid has evaporated, then fold in tomatoes. Transfer to a bowl and set aside.
Wipe out pan and heat remaining tablespoon of oil. Sauté spinach until just wilted. Divide spinach among split toasted English muffins. Top with tofu scramble and spoon warm Corn Hollandaise over the top.
