There is the classic Benedict and the classic Florentine. This is both, veganized and updated, of course.
Homemade bread (instead of an English muffin) topped with steamed kale (instead of spinach), easy citrus tofu and a delicious, fast and easy vegan hollandaise sauce. Perfect brunch.
This recipe makes enough for 2 Tofu Florentine Benedicts.
Hollandaise sauce (see recipe below)
Toast the bread. Pan sear the tofu. Steam the kale.
Assemble and enjoy!
3 tablespoons vegan mayonnaise
The juice of 1/2 lemon
A few shakes of ground turmeric (mostly for color)
Whisk together. If too thick, add a tablespoon of filtered water.
I had to try an oil free version of my scrambled tofu. I have made this in infinite combinations depending on what I have in the house. The first time I made this oil free, I had to throw it away. The issue is that it needs a lot of extra flavor. I used two huge cloves of garlic today and it did the trick. Also, I have worked out a method that keeps the tofu very moist, an extra bit of water when the spinach goes into the pan. So far, so good on this oil free thing! Oh, and it’s salt free too!
1 box extra firm tofu
2 big cloves of garlic
1/2 cup water, divided
A few big handfuls of fresh baby spinach
Press the tofu.
Silce the onions into semi circles. Add 1/4 cup water to a pan with sides and add the onions. Use a microplane and mince the garlic right over the onions. Cook for a few minutes on medium until softening.
Season the onions and garlic with lots of turmeric, dill and paprika. Add as much or as little as you like. Crumble the tofu and add to the pan. Add a few handfuls of baby spinach and another 1/4 cup water. Cover for a minute. Uncover and use tongs to toss the spinach around to wilt it.
I don’t think this post needs too much explanation. I started making tofu scrambles with leftover pesto because there is always leftover pesto. Sometimes I freeze it in ice cube trays and, once frozen, pop them into a freezer bag making for an easy pesto pasta lunch. Or, I just scramble up the tofu and mix in the pesto. A delicious and quick breakfast/lunch/brunch idea.
I am not posting exact measurements because this is more of a method than a recipe, so use your judgement. A 14oz. box of tofu will make enough tofu scramble for about 4 adults. I love to add turmeric both for color and the healthful benefits. Finally, a few spoonfuls of pesto will make it very flavorful!
Extra firm tofu
Press the tofu for only about 10 minutes, just long enough to get the major amounts of water out.
Dice up the onion and sauté in olive oil and a pinch of salt until translucent. Add a few dashes of turmeric and stir around to coat.
Crumble the tofu into the pan with the onions and stir to coat. Mix in a few spoonfuls of pesto and heat through.
Enjoy with toast, potatoes, or salad!
I love making this salad when we have company. It is always a crowd pleaser – it is sweet and tangy and goes great with so many things like hummus, roasted cauliflower, bean salad, and potato salad.
3 cups shredded carrots
2 scallions, white and green parts
1 cup raisins
3 tablespoons store bought vegan mayo or homemade cashew mayo
1 tablespoon vegan cane sugar or coconut sugar
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
Whisk the mayo, sugar, lemon juice and salt to taste in the bottom of a big mixing bowl.
Shred the carrots in the food processor or on a box grater. Thinly slice the scallions. Add the carrots, scallions, and raisins to the dressing and mix well.
This salad tastes better over time, so cover it and let it sit for an hour to overnight for the flavors to combine. Mix again before serving. Enjoy!