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Tofu Benedict with Hollandaise and Shiitake Bacon Recipe

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Tofu Benedict with Hollandaise and Shiitake Bacon

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Serves 6 | 


Ingredients:

SHIITAKE BACON:
4 ounces shiitake mushrooms, sliced
2 tablespoons olive oil
2 teaspoons maple syrup
pinch of sea salt & fresh ground black pepper
HOLLANDAISE:
1 1/2 cups raw cashew pieces, soaked 4-6 hours then drained
3/4 cup filtered water
2 teaspoons Dijon mustard
Zest and juice of 1 lemon
1 teaspoon garlic powder
1/2 teaspoon turmeric
pinch of cayenne
pinch of sea salt
TOFU CUTLET:
1 6 oz. block of organic extra firm tofu sliced into /2 inch thick rounds
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
ADDITIONAL ACCOMPANIMENTS:
6 Orowheat Extra Crisp or Double Fiber English muffins
2 tomatoes, sliced
1 1/2 cups kale or spinach, steamed (optional)
1 avocado, sliced
 

Directions:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside. Toss the sliced shiitake mushrooms with the olive oil and maple syrup, sprinkle with sea salt and black pepper then spread evenly over the prepared baking sheet. Bake for 10-12 minutes, stir and continue baking an additional 10-12 minutes or until crispy and brown. Set aside and let cool.
  2. Combine all ingredients listed for the Hollandaise sauce in a blender jar. Blend on high speed until smooth adding a few tablespoons of filtered water at a time until the desired consistency is reached. Set aside.
  3. Use a biscuit cutter or glass to cut the tofu into rounds. Brush each piece of tofu lightly on both sides with the tablespoon of olive oil. Combine the seasonings in a small bowl then coat piece on both sides with seasonings. Prepare a lightly oiled hot grill or frying pan, cook each cutlet 3-4 minutes on each side until lightly golden brown.
  4. Toast the english muffin halves, top each piece with a spoonful of the hollandaise sauce, add the optional steamed kale or spinach then a slice of tomato, add an additional spoonful of the sauce and a sprinkling of shiitake bacon, then top with the grilled tofu. Add a generous spoonful of the Hollandaise sauce over the top and garnish with sliced avocado and freshly ground black pepper. Serve with a side of additional shiitake bacon and fresh fruit.
  5. Note:
  6. This richly satisfying plant-based version of a traditional favorite recipe proves you can have it all again without the saturated fat and cholesterol.
  7. Tip: Use leftover tofu to make tofu egg salad, just crumble and stir in Vegenaise mayo with chopped celery, onion, and your favorite seasonings. A little turmeric is used to make it look like traditional egg salad. Tofu egg salad is so much like the traditional recipe that some people can’t tell the difference!
  8. Learn about the amazing versatility of tofu and it’s health benefits by visiting the Soyfoods Council and get a second opinion on soy and your health from the Physicians Committee for Responsible Medicine. Tofu is an ancient superfood that promotes good health and we are just now discovering it’s amazing versatilely and nutritional benefits.
  9. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Main
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In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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