Tofu Benedict

Course: Breakfast

Cuisine: American

Keyword: Brunch, Vegan Benedict

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Calories: 268kcal

Author: Those Vegan Chefs

This dish uses soft tofu in a way that you will not believe. Placing the soft tofu in the flavored brine adds huge flavor and is an easy step in adding a ton of flavor to this dish. This Vegan Tofu Benedict looks and tastes like you have been cooking in the kitchen all day, the truth is you can get all of this done in less than an hour.

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Ingredients

Tofu and Brine Liquid

14 oz soft tofu
2 cups water
2 Tbsp red wine vinegar
1 Tbsp rice wine vinegar
2 Tbsp cane sugar
1 Tbsp kosher salt
½ tsp garlic powder
½ tsp poultry seasoning
½ tsp ground mustard
½ lemon juice

What you need to build the Tofu Benedict

English muffins
vegan butter
farro sausage see recipe
vegan hollandaise sauce see recipe

Garnish

1 Tbsp parsley chopped
dash cayenne pepper ground

Instructions

How to Make Brine Poached Tofu

Use a pot large enough to hold all eight portions of tofu. Combine all of the ingredients in the pot, heat over medium, stir to mix and dissolve the salt and sugar.
Remove the tofu from its package and drain.
Cut the tofu in half, starting with the shorter side, then cut those halves into 4 portions.
Gently place the tofu into the brine and reduce the heat to low. The goal is to gently poach the tofu, if the brine boils it may break the tofu and the brine will reduce. The longer the tofu can poach the better. We recommend 30 minutes to 1 hour.

Building the Tofu Benedict

Butter the English muffin, toast under the broiler until golden brown and crispy.
Place the farro sausage patty on top of the English muffin.
Gently remove the tofu from the brine, placing it on top of the farro sausage.
Cover the tofu with vegan hollandaise sauce.
Garnish with a dash of cayenne pepper and chopped parsley.

Notes

Nutritional values are an estimate.

Nutrition