The Saint Jamez Benedict
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Egg Replacer1 cup
Water1 cup
Soy Milk1 tsp
Tumeric1 tsp
Kosher Salt1 tsp
Lemon Juice1 cup
Cornmeal1 tsp
Oil90 g
Baby Spinach1 tsp
Garlic (minced)Directions:
1
In medium saute pan, melt vegan margarine
2
Mix together egg replacer and water in a separate bowl and add to the pan
3
This will become thick as you whisk, add soy milk and remaining ingredients
4
Continue to whisk on high heat until fairly thick consistency
5
Set aside
6
For the eggs: In a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste
7
With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs
8
Coat the tofu with flour and cornmeal mix
9
Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes
10
After frying, drain the tofu with paper towels and season with salt and pepper, if desired
11
For the garlic spinach: Sautee the garlic and spinach in oil in a pan
12
Toast the Italian bread
13
Then merely assemble
14
Stack on a plate; Italian toast, spinach, tofu "eggs", drizzle the vegan hollandaise!