Tofu Benedict with Roasted Beets and Asparagus
Tofu Benedict with Roast Beets and Asparagus
My special treat for breakfast was Eggs Benedict. It turns out this was probably an American invention, which was either invented from scratch several times, or adapted without noting the original dish that the chef knew about. I see chefs often do this if they change the dish. I know that recipes can be invented in more than one place, as i have invented something myself, and then found other quite similar recipes.
In any case, i saw several recipes for Tofu Benedict which didn’t differ much from the recipe i originally tried, which like so much else, was by Sarah Kramer, and was far superior to any other version. I wanted a special occasion breakfast, and pulled out my notes on that recipe, and then made it lower fat, and here is the result. I must say, i did like it with the veggie bacon as well as the tofu of the original version, but it is satisfying both from taste and from knowing you are eating a relatively healthy dish.
Tofu Benedict would be good for supper or lunch, too.
My tofu comes in 14 oz. packages, though i often see recipes for 1 lb. I think either amount works, if you don’t want to waste food, although the smaller amount is fine, if you want to use it.
If you are going to serve roast vegetables, start them first, as they take longer to bake.
Makes 4 servings
Preparation about 45 minutes
Tofu can be marinated and sauce made ahead
14-16 oz. firm tofu, drained and pressed
¼ c. apple cider vinegar
¼ c. low sodium tamari
4 slices whole wheat or gluten-free bread
4 large or 8 small slices tomato
Sauce:
½ c. nutritional yeast
2 T. whole wheat flour, or brown rice
½ t. salt (optional)
1 c. water or vegan milk
1 t. low sodium tamari
1 t. Dijon mustard (optional)
Whisk together vinegar and tamari. Pour this into an 8 x 8 baking dish. Slice the tofu and put it into the pan, then turn it over. Marinate at least15 minutes, turn the tofu, and marinate at least 15 more minutes.
Preheat oven to 450° the last fifteen minutes you marinade the tofu.
Bake the marinated tofu in the marinade about 20 minutes, until it is browner and a little firmer, and the marinade is largely absorbed or evaporated.
Meanwhile, stir the nutritional yeast, flour, and optional salt together. Add water or vegan milk and tamari and stir well. Stir in optional mustard. Simmer on low heat, stirring frequently, until ready to serve.
Toast the bread a few minutes before the tofu is done.
On each slice of toast, place 1 tofu piece, 1 or 2 slices of tomato, and 1/4th of the sauce. Serve immediately.
Adapted from Faux Eggs Benny in How It All Vegan by Sarah Kramer.
Nutritional information – not guaranteed to be accurate:
Per Serving – 346 calories/38.2 g protein (11.1%)/10.1 g fat (26.2%)
Roast Beets and Asparagus
Makes 4 servings
Preparation about 10 minutes
Can be made ahead
Freezes well
4 large beets
2 bunches asparagus
salt and/or spices such as barbecue spices
The secret to roasting vegetables without oil is to cover them. You still get most of the roasted flavor, but without the dryness that you can easily get with roasting without a moistening ingredient.
Slice the beets about 1/3 inch thick, and either leave the asparagus whole or cut it into bite sized pieces. Break off the tough ends of the asparagus. Just bend it and it will break along where the tough part begins. Or you can cut it off about where it gets thick, if you want straight ends.
Put the vegetables on a baking sheet in a single layer. You might want to use two separate pans so the asparagus doesn’t turn beet red. Sprinkle with the seasoning of your choice, and cover with parchment paper. Seal this in with aluminum foil. The parchment paper stops any aluminum from contaminating the veggies.
Bake at 450° about 45 minutes, or until tender. Serve warm or room temperature.
