Tofu Benedict Meets Tofu Florentine [Vegan]

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Tofu Benedict Meets Tofu Florentine [Vegan]Ingredients for Tofu Benedict Meets Tofu Florentine How to Prepare Tofu Benedict Meets Tofu Florentine

For many, Eggs Benedict is a beloved breakfast classic. Finding an authentic vegan version can be challenging – which often inspired us to create plant-based alternatives! While we haven’t quite perfected the traditional recipe, we’ve developed our own innovative take: Tofu Benedict Meets Tofu Florentine.

Tofu Benedict Meets Tofu Florentine [Vegan]

Ingredients for Tofu Benedict Meets Tofu Florentine

Extra firm tofu: 1 block (adjust quantity as needed)
Sauce: 2 tablespoons maple syrup,
1 tablespoon soy sauce,
a few squirts of liquid smoke,
and 1/4 cup water
Bed: 3-6 slices fresh tomato and a generous amount of chopped kale (or spinach)
Hollandaise: 3 tablespoons vegan butter,
2 tablespoons flour, unsweetened almond milk
(quantity to taste), pinch of spices (salt, pepper, red pepper flakes, paprika, chili powder), nutritional yeast

This dish offers a lighter, healthier alternative to the classic Eggs Benedict. While traditional versions use English muffins and Canadian bacon, we’ve replaced those elements here for our plant-based interpretation.

How to Prepare Tofu Benedict Meets Tofu Florentine

Cook the tofu: Begin by pan-searing extra firm tofu. Slice the tofu into thin pieces and cook them in a lightly oiled skillet over medium-high heat until golden brown on both sides.
Create the sauce: In a small bowl, whisk together maple syrup, liquid smoke (start with less), water, and soy sauce. Pour this mixture evenly over the cooked tofu slices placed in a single layer. Let it simmer gently to thicken slightly and ensure thorough coating. Set aside once ready.
Cook the greens: While the tofu is marinating in its sauce, prepare the base. Wash your fresh tomatoes and chop them into thick, round slices (about 1/4 inch). For the bed of the dish, wilt a generous amount of chopped kale or spinach by sautéing it briefly with olive oil and some salt & pepper until soft.
Made the hollandaise sauce: Melt the vegan butter in a small saucepan over low to medium heat. Whisk in the flour slowly until smooth, letting it cook for about 1 minute without browning. Gradually whisk in unsweetened almond milk (or other non-dairy milk) until the mixture thickens into a light sauce – similar consistency to custard.
Season the hollandaise: Stir in approximately 2 tablespoons of nutritional yeast, followed by salt, pepper, red pepper flakes, paprika, and chili powder to taste. Whisk everything together until well combined for a rich, creamy flavor with satisfying umami notes.
Assemble the dish: Arrange each component carefully: Place a tomato slice as the base on your plate or in its designated spot (if using muffins). Layer generously with wilted kale. Add three warm tofu slices arranged side by side. Finally, drizzle the prepared vegan hollandaise sauce over the top.
Serve and enjoy: This creation is perfect for a plant-based brunch. Serve immediately to maintain optimal texture and temperature – now dig in!

This recipe successfully transforms the familiar elements of Eggs Benedict into deliciously vegan components, creating something unique that captures the essence of both breakfast classics.