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Tofu Benedict With Pumpkin Biscuits And Hollandaise Sauce
In a dish with a flat bottom, make the marinade for the tofu by combining the tamari and liquid smoke. Slice the tofu into 4 slabs that are about 2.5 in x 2.5 in across and about 3/4 in thick. Place tofu in the marinade and allow to sit while you make the biscuits. Flip them over a few times so they get evenly coated. Preheat oven to 35o degrees. In a large bowl mix together the almond flour, baki. . .
Prep Time: 00:20
Cook Time: 00:60
6 - 8 oz , or roughly half a block of tofu, drained and pressed
1 1/2 tablespoons low sodium tamari
1/4 teaspoon liquid smoke (or substitute smoked paprika)
1 1/4 cup almond flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon herbes de provence
1/4 cup pumpkin puree (sweet potato and butternut squash puree will also work)
2 tablespoons plain unsweetened vegan yogurt
1/2 tablespoon maple syrup
1/2 teaspoon apple cider vinegar
1/2 cup raw cashews (soaked if not using a high speed blender)
2/3 cup water
1/2 teaspoon mustard powder, or 1/4 teaspoon dijon mustard
1/2 teaspoon turmeric powder
1/4 teaspoon salt, plus more to taste
1/4 teaspoon white pepper
2 tablespoons lemon juice
2 tablespoons nutritional yeast
6 - 8 broccolini florets, tough ends sliced off
1 tablespoon lemon juice
pinch of salt and pepper
1 tablespoon chives, chopped
1In a dish with a flat bottom, make the marinade for the tofu by combining the tamari and liquid smoke. Slice the tofu into 4 slabs that are about 2.5 in x 2.5 in across and about 3/4 in thick. Place tofu in the marinade and allow to sit while you make the biscuits. Flip them over a few times so they get evenly coated.
2Preheat oven to 350 degrees. In a large bowl mix together the almond flour, baking powder, salt, pepper, and herbes de provence. In a smaller bowl, mix together the pumpkin puree, vegan yogurt, maple syrup, and vinegar. Add the wet ingredients to the dry and mix until a dough forms.
3Divide the dough into 4 parts and mold each part by hand into a rounded disc shape. Place on a parchment or silpat lined baking tray and bake for 15-20 minutes or until the biscuits start to turn golden around the edges. Remove from oven and cool slightly.
4Preheat the oven to 400 degrees. Once the oven is hot, place tofu on a lined baking sheet and bake for 15 minutes or until edges of tofu are lightly crispy. Flip the tofu slabs halfway through cooking time for more even browning.
5While the tofu is baking, make the hollandaise sauce by combining all the ingredients for the sauce in a blender until smooth. Set aside.
6In a nonstick pan over medium high heat, add a few tiny splashes of water. Once the water is bubbling add the broccolini florets to the pan. Press down on them gently with a wooden spoon to sear them and avoid moving them around too much. After 2 minutes, flip them over and press them down again so they sear evenly on the other side. Add the lemon juice, salt and pepper and cook for 2 more minutes (about 4 minutes total). If using spinach, cook spinach in the pan until just wilted, then add salt, pepper and lemon juice. Remove from heat and place on a plate.
7You can use the same pan that was used for the broccolini to heat up the hollandaise sauce. Cool the pan slightly first by running it under cool water, then place the pan back on the stove over low heat. Add the sauce to the pan and stir as it slowly heats. It will thicken too much if the pan is too hot so be sure to remove from heat once it is warmed through.
8Assemble the tofu benedict by first placing two biscuits on each plate. Then add a slab of tofu on each biscuit. Pour some hollandaise sauce over each tofu slab. Sprinkle chives on top, then lay 1 or 2 broccoli florets over the top of each stack.
9Add an extra pinch of pepper if desired and serve right away.
You can use spinach instead of broccolini by cooking it in the pan until wilted then adding in the salt pepper and lemon juice. If using spinach, place it under the tofu when serving, rather than on top like the broccolini.
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