Name: Avocado & Tofu Benedict
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Canadian
Ingredients: 1/2 (7-ounces) package extra-firm tofu, (pressed for 30 minutes and crumbled); 1 teaspoon sweet pickle juice, (literally the liquid from a jar of sweet pickles); 1 teaspoon maple syrup; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon ground mustard; 1/4 teaspoon salt, (plus a pinch extra); ⅛ teaspoon chili powder; ⅛ teaspoon liquid smoke; 2 tablespoons vegan butter, (melted); 1 1/2 tablespoons chickpea flour; 1/2 cup unsweetened soy milk, (or your favorite plant-based milk); 1/4 cup freshly squeezed lemon juice; 1 tablespoon nutritional yeast; 1/4 teaspoon ground turmeric; 1 large avocado, (quartered); 2 whole-wheat english muffins, (halved and toasted); Dash of fresh dill, (for garnish); Dash of paprika, (for garnish)

Canadian

Vegan

Whisk

Ladle

Firstly, press half a block (7-ounces) of extra-firm tofu for about 30 minutes. Pad the tofu in a clean dish cloth, place the tofu between two cutting boards, and add something heavy on top. Once the tofu is pressed, preheat the oven to 425°F (220°C), and then crumble it along with all the other tofu Canadian bacon ingredients into a food processor, and blend until relatively smooth and well-incorporated. Lightly grease a baking sheet with baking spray, and plop the Canadian bacon dough onto it. Using a piece of parchment, also lightly greased on one side (the side you&#039;ll be pressing into the tofu), gently press the dough into an ovular shape, about ¼-inch or so thick. It&#039;ll be sticky - just do your best. Then, bake the tofu disc for 8 - 10 minutes. Remove the tofu from the oven, and cut about 3 - 4 circles into the dough using a small canning jar lid. Flip the circles over (as well as the discards around the circles), and return to the oven, baking for another 5 minutes. Remove the Canadian bacon from the oven. It should feel relatively firm and look slightly crispy.

Meanwhile, make the hollandaise by melting the vegan butter in a small sauce pan over low-medium heat. Once fully melted, add the chickpea flour and toast (whisking thoroughly) for about 2 - 3 minutes, until it&#039;s darkened slightly. Add the soy milk, lemon juice, nutritional yeast, and ground turmeric, turn the heat up slightly, and then whisk until the hollandaise sauce becomes velvety and creamy in texture, easy to ladle over the Benedict. This should take about 2 minutes or so. Remove from the heat, cover and set aside.

Next, move one of your oven racks up to about 6-inches from the top of the oven. Then, quarter a large avocado, remove the skin, lay the quarters on a small baking sheet, and broil them in the oven until they&#039;re just beginning to brown, about 3 - 4 minutes. Watch them carefully.

Now for assembly. Toast some whole-wheat english muffins until crispy. Add a tofu Canadian bacon slice, followed by a quarter of broiled avocado, and a large dollop or drizzle of hollandaise. Garnish with fresh dill and a little paprika, if you&#039;d like.

Avocado & Tofu Benedict

Utensils needed:

Overview

Cuisine

Diet

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