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Tofu Benedict

I'm pretty sure y'all have figured out that breakfast just ain't my thing. When I first get up all I want to happen is all the coffee. Whether you're just like me - half alive until that glorious life syrup starts flowing through your body - or you're an up and at 'em type morning go-getter, I think we can all appreciate the glory of this breakfast.

A vegan twist on classic brunch dish and if planned properly can be ready in 30 minutes upon waking - again that's whether you count waking as when you get out of bed or when you finish your first cup of coffee.

All the flavors in this were just perfect. I really have no other way to describe it. The hollandaise sauce was so delish that I incorporated it into dinner as well. Don't be intimidated by the steps or ingredients: like I said it can be made in 30 minutes (if you marinate your tofu overnight, which I recommend), the ingredients are simple, the preparation is simple. It's the perfect breakfast/brunch.

I think eggs benedict is classically served on an english muffin but I didn't have any so I put mine on a bed of rosemary roasted home fries. I totally recommend you do the same.

p.s. the rosemary, garlic, and shallots are from PaleoChick's garden and the tomatoes, from mine.

1 block of extra firm tofu
1 tbsp tamari (or soy sauce)
1 tsp mustard
1 c vegetable broth
1/2 tsp tapioca flour
2 tbsp champagne
2 tbsp oil
1 lb potatoes, diced
1 sprig rosemary
2 garlic cloves, sliced
1 large tomato, sliced
1 tsp liquid smoke, divided
salt, to taste
hollandaise sauce (below) 
  1. Slice your tofu into thirds and marinate for 30-60 minutes in the tamari through olive oil.
  2. Preheat your oven to 375 and throw in the potatoes, rosemary, garlic. Give her a sprinkle of salt and let roast for about 30 minutes. 
  3. While your potatoes are roasting put together your hollandaise sauce - recipe below and cook your tofu. All you have to do is brown them in a pan.
  4. When the potatoes are good and browned, put them on a plate; top them with a slice of tomato. Pour 1/3 tsp of liquid smoke on the tomato and sprinkle with salt; top with a slice of tofu, and shower in hollandaise.

Hollandaise Sauce

2 tbsp olive oil
1 shallot, minced
1 1/2 c almond milk
2 tbsp tapioca flour
1/4 c champagne 
3 tbsp apple cider vinegar
1/4 tsp turmeric
1 tsp Better than Bouillon Vegetable Base
2 tbsp nutritional yeast
juice of 1 lemon
salt, to taste
  1. Saute your shallots in small sauce pan until tender.
  2. While you've got those working mix together the almond milk and tapioca flour and set aside. 
  3. Add in the champagne and vinegar to the shallots and let cook down until it's reduced to about 2-3 tablespoons of shit. 
  4. Add the milk mixture in and stir the shit out of it until it gets thick. Don't stop whisking or you'll have lumpy hollandaise and that's most unappealing. Once it's thick, take it off the heat and mix in the remaining ingredients. 
  5. Let the hollandaise cool significantly before you top your tofu benny with it.


  1. this looks so delicious - though champagne looks a bit fancy for breakfast - I've never had an eggs benedict but I quite fancy a vegan version


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