| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
English |
New, Vegtime6 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Soft tofu; water-packed |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Mild olive oil |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Mild olive oil |
| 1 |
tb |
Onion; minced |
| 1 |
c |
Soymilk |
| 1 1/2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Tarragon; dried |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Turmeric |
| 1 |
pn |
White pepper |
| 1 |
pn |
Cayenne pepper |
| 1 1/2 |
tb |
Kudzu; dissolved in 2 T. |
|
|
Water |
| 4 |
|
Whole grain english muffins |
| 8 |
sl |
Vegetarian Canadian "bacon" |
| 8 |
sl |
Tomato |
|
|
Minced parsley; for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Remove tofu from water; let stand 10 minutes
to drain. Meanwhile, whisk together lemon juice, oil and salt in a small
bowl.
Cut tofu into 8 slices. Arrange in baking dish; pour lemon juice mixture
over tofu. Let marinate 15 minutes; drain excess marinade. Bake tofu 20
minutes (prepare hollandaise sauce while tofu bakes.)
Hollandiase sauce: Heat oil in a saucepan over med-low heat; saute onion
until soft and golden, about 3 minutes. Put onion in blender or food
processor with 1/3 cup soymilk; puree until smooth, about 20 sec. Pour
mixture back into pan. With wire whisk, mix in remaining soymilk, lemon
juice, tarragon, salt, turmeric, white pepper and cayenne pepper. Stir over
medium heat until almost boiling. Add dissolved kudzu; stir until
thickened. Makes about 1 cup.
Assembly: Split muffins, top with 'bacon.' heat in oven while tofu is
baking. Top with tofu. Ladle on 1 tablespoon hollandaise, then 1 tomato
slice and 1 more tablespoon hollandaise. Garnish with parsley. Makes 4
servings |
NOTES : 9 grams of fat per serving with 2 tbsp. sauce.
Recipe by: Native Foods, Palm Springs, CA
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