Wednesday, June 10, 2009
Chipotle Tofu Benedict
There's about a million variations to Eggs Benedict. There's the Florentine [[using spinach and a Mornay sauce]], the California [[using avocado - duh - and tomatoes]], Seafood Benedict [[isn't it obvious?]] -- the possibilities are endless. It's only natural that we make a vegan one. I know Isa has a couple recipes in the Veganomicon and I hear there's another one in the her new Brunch book [[which I'm yet to get]], but I thought my version was a little more...authentic?
Instead of trying to recreate a hollandiase sauce, which seems next to impossible without eggs, I tried to imitate a mornay, traditionally coupled with eggs florentine. Traditionally, a mornay is a bechamel sauce with a white cheese added. So, I made a vegan mornay, add some nutritional yeast, and a little chipotle to make a vegan chipotle mornay. The French may frown on my version, but I think you all will love it.
This was moderately spicy for me. I needed water. You may want to cut back on the chipotle sauce or gradually add and taste to be sure it's not too much for you.
1 heaping tbs earth balance
1 tsp garlic, minced
1 heaping tbs chickpea flour
1 1/4 cup whole plain soy milk
2 tbs nutritional yeast
1 tbs of the reserve sauce in a can of chipotles in adobo sauce
dash of pepper and salt
1 tbs lemon
-- Heat butter on medium to high heat. Once heated, add the garlic and cook for 2 minutes stirring with a wooden spoon.
-- Add the chickpea flour and whisk together well until it's a thicker, creamy mass.
-- Add soy milk, and whisk together until thoroughly blended. Let sit and watch as it thickens. Whisking periodically.
-- When it's thick and doubled in size, remove from heat. Add salt, pepper, nutritional yeast, lemon, and chipotle sauce. Mix together thoroughly.
I know a lot of people like to emulate a McMuffin and make little tofu squares. I'll admit, those are cute. But I felt like just doing a little scramble. ;)
2 toasted whole wheat English muffins
2 tbs green onions, chopped
4 pieces of fake bacon chopped
1 tbs extra virgin olive oil
one recipe for tofu scramble [[I use onions, green bell peppers, and mushrooms this time]]
-- Heat oil on medium heat in a skillet and cook chopped 'bacon' until crispy, about 10 minutes.
-- For the last 30 seconds, heat green onions with 'bacon'.
-- Take a toasted muffin, top with tofu scramble, the sauce, and bacon/green onion combo.