scrambled tofu over veggie sausage, mushrooms, spinach, and focaccia, topped with vegan benedict sauce
from Kate's Joint
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
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3 comments:
oh my god.. drool!
gonna go make some scrambled tofu for "breakfast" now myself. :)
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...
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.
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