Tuesday, May 02, 2006

vegan eggs benedict


scrambled tofu over veggie sausage, mushrooms, spinach, and focaccia, topped with vegan benedict sauce
from Kate's Joint

4 comments:

helen said...

oh my god.. drool!

gonna go make some scrambled tofu for "breakfast" now myself. :)

brandon said...

this looks amazing... how do you make it? nutritional yeast and soy milk? shallots and pepper? any secrets? my one occasional slip up is benedict... want a vegan option :)

josh said...

I have no clue how they make the sauce... you could try emailing Kate's Joint to ask I guess. But yeah, I'm guessing that nutritional yeast and soy milk is involved, not sure what else...

islandgirlshell said...

Hollandaise is usually just made from egg yolks, lemon juice, butter, white pepper. Maybe you could blender silken tofu, lemon juice, Earth Balance...Here's a recipe from Vegan Planet (I haven't tried it)

Eggless Hollandaise

2/3 cup soy mayo
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
pinch of cayenne
pinch of turmeric(optional)
salt

Place all the ingredients in a food processor or blender and process until smooth. This will keep, tightly covered in the refrigerator for up to 3 days.