Saturday, January 1, 2011

"Eggs and Bacon" with Hollandaise, Potato-Apple Pancakes

Sweet and smokey tempeh bacon, tender seasoned tofu "eggs" topped with traditional Hollandaise sauce and served with crispy potato pancakes with shredded apples and scallions.

Tofu Eggs with Hollandaise

3 tbl AP flour

1 tsp dried basil

¼ tsp sea salt

½ tsp pepper

1 tsp turmeric

¼ tsp cayenne

Pinch of red pepper flakes

6-1/4” cut out rounds of fresh-firm tofu

3 tbl canola oil

Combine all of the spices and flour in a small bowl. Coat the tofu rounds on all sides and pan fry until golden brown and crispy on the outside.


3 tbl earth balance vegan butter

2 tbl AP flour

1 tsp turmeric

¼ tsp cayenne pepper

¼ tsp salt

½ tsp pepper

2 tbl nutritional yeast

1 cup oat milk

2 tbl fresh lemon juice and sliced lemon rounds

2 tbl veganaise

Small handful of fresh chives

In a small sauce pot, melt the butter and whisk in the flour into a paste consistency. Whisk continually for 1 minute to cook out the raw flour flavor. Add the turmeric, cayenne, salt, pepper and nutritional yeast. Pour in the oat milk in a slow stream while whisking until no clumps remain and bring to a simmer. Simmer and whisk until the sauce has thickened. Stir in the lemon juice and remove from the heat. Add the veganaise and taste for more salt and pepper.

Pour the hollandaise over the warm tofu and garnish with lemon rounds and chives.

Tempeh Bacon

For best results, marinate for at least 4 hours but preferably overnight

2 tbl maple syrup

1 tsp cumin

2 tsp soy sauce

1/8 tsp cayenne pepper

1 tsp liquid smoke

2 tbl olive oil

Salt and pepper

Tempeh, sliced as thinly as possible without breaking

2 tbl canola oil

In a storage container, combine all of the marinade ingredients and whisk to combine. Add the tempeh strips and gently toss to mix. Marinate overnight. When ready to cook, sauté in canola oil until crispy. Plate and drizzle with a thin layer of the marinade.

Potato Apple Pancakes

2 russet potatoes, skin on, par baked

1 fuji apple, peel on, cored

1 tsp fresh lemon juice

½ tsp sea salt

¼ tsp pepper

1 scallion, minced

2 tbl canola oil

Grate the par baked potatoes and apples in a bowl. Toss to combine. Add the lemon juice, salt, pepper and scallion.

Heat the oil on a griddle top or in a large sauté pan. Form small handfuls of the potato mixture into patties that are ¼” thick. Saute until crispy and golden brown. Drain on a paper towel and sprinkle with sea salt.

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