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Tofu Benedict Florentine With Hollandaise [Vegan, Gluten-Free]

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When it comes to this awesome breakfast, less is not more. It starts with a toasted English muffin, followed by sautéed spinach, smoky Portobello bacon, and tofu scramble. Of course, the crowning glory of the whole thing is the hollandaise sauce, and this vegan version does not disappoint! It’s creamy, smooth, eggy (due to the black salt), and has that subtle, trademark tanginess from the lemon juice. Even if it's not a special occasion, you deserve this.

Tofu Benedict Florentine With Hollandaise [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

45

Ingredients

For the Base:

  • 4 single crumpets or 2 split English muffins, toasted

For the Tofu:

  • 8 ounces tofu, crumbled
  • 1 1/2 teaspoons black salt
  • 1 teaspoon turmeric
  • 1 tablespoon vegan crème Fraiche or vegan cream
  • Chopped onion, tomatoes, and peppers

For the Benedict:

  • 1 or 2 Portobello mushrooms, cut into approximately 1/4-inch thick slices
  • 1 tablespoon oil
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon liquid smoke
  • A little bit of maple syrup, agave syrup, or rice syrup

For the Florentine:

  • 4 ounces fresh baby spinach
  • Vegan butter or oil
  • 1 garlic clove, minced

For the Hollandaise Sauce:

  • 1 tablespoon vegan butter
  • 1/2 cup vegan crème Fraiche
  • 1 teaspoon black salt
  • 1/4 teaspoon turmeric
  • Juice from 1/2 a lemon
  • 1/2-3/4 cup nutritional yeast

Preparation

To Make the Benedict:

  1. Start by preparing your Portobello “bacon”. Mix the oil, tamari/soy sauce, liquid smoke and natural sweetener in a bowl.
  2. Cut the Portobello mushroom in 1/4-inch slices, and lay the pieces in the bowl. After a few minutes, flip them to make sure the liquid covers all the slices.
  3. Place the slices on a parchment paper-lined baking tray and heat for about 30 minutes at 350°F, flipping after 15 minutes.

For the Tofu:

  1. While the Portobello is in the oven, prepare the other components: Crumble the tofu into small pieces, and place in a small bowl.
  2. Add the black salt, turmeric, and vegan crème Fraiche or cream and mix. Your scramble should already have a nice yellow color.
  3. Chop a small tomato, about half an onion and some green or yellow pepper, add them to bowl and mix.
  4. Cook in a frying pan until the vegetables have softened. Add a little water if you want a wetter consistency.

To Make the Florentine:

  1. Heat some oil or butter in a pan, add the garlic and the spinach and sauté until warm and wilted.

To Make the Hollandaise Sauce:

  1. Melt the butter in a small pot over medium heat.
  2. Add the vegan crème Fraiche, black salt, turmeric, and fresh lemon juice and mix until smooth. Add 1/2 a cup of nutritional yeast and stir.
  3. Lower the heat and cook until the mixture thickens, adding more nutritional yeast if necessary.

To Assemble:

  1. Place the toasted and buttered muffins on a plate, top first with the spinach (Florentine), followed by the Portobello “bacon” (Benedict), then the tofu, and finally pour the Hollandaise sauce over everything and serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations.

Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!


 

 

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0 comments on “Tofu Benedict Florentine With Hollandaise [Vegan, Gluten-Free]”

Click to add comment
Pandora Incognito
11 Months Ago

Hmm... I've never seen vegan crème fraîche


Reply
Pandora Incognito
28 Dec 2016

Hmm okay seems easy enough!

Carolanne Gerbeau-de Lanauze
11 Months Ago

Patricia faut faire ça


Reply
Patricia Gerbeau-de Lanauze
28 Dec 2016

Yo ?

Carolanne Gerbeau-de Lanauze
28 Dec 2016

??

Steph Karras
11 Months Ago

Guy Dickson


Reply
Steele Shepherd
11 Months Ago

Antony Topic


Reply
Antony Topic
28 Dec 2016

Actually looks good

Katie Gilbert
11 Months Ago

Maddi


Reply
Maddi Morton
28 Dec 2016

I would never waste perfectly good hollandaise by soiling it with tofu

Katie Gilbert
28 Dec 2016

surprise breakfast one day

Maddi Morton
28 Dec 2016

Can we use eggs?

Katie Gilbert
28 Dec 2016

no

Maddi Morton
28 Dec 2016

????

Maddi Morton
28 Dec 2016

Do not want

Lisa Nishikawa
11 Months Ago

So it's not eggs Benedict cause there's no eggs in it. It's a mushroom florentine. The Benedict part is eggs and ham. Without either of those the name changes to represent what it's made with.


Reply
Gabrielle Merchez
11 Months Ago

Eggless Benedicte + vegan crème fraîche, can't trust anything no more!


Reply
Lainee Frizzo
11 Months Ago

Hm. Vegan crene Fraiche and black salt and a slew of other ingredients. Not practical.


Reply
Timothee Williamson
11 Months Ago

Garry Williamson we were just talking about making this .


Reply
J'aime Fazackerley
11 Months Ago

Stacey Fazackerley We should try this


Reply
Stacey Fazackerley
28 Dec 2016

looks lush :-)



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