Tuesday, January 17, 2012

Blackened Tofu, Sweet Potato Hash, Chive Hollandaise

This meal could go either way, breakfast, brunch or dinner. Either way you can't lose. 

Blackened tofu on top a heaping mound of crispy sweet potato, orange bell pepper and red onion hash and chive hollandaise.

Blackened Tofu
1 tbl paprika
2 tsp sea salt
2 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp thyme
1/2 tsp oregano
12 oz extra firm tofu, drained and pressed, cut into 1/2" squares
3 tbl safflower oil
2 tbl chopped, fresh cilantro

Combine all of the spices in a shallow dish. Coat the tofu on all sides. Crisp in oil over medium-high heat, 5-6 minutes each side. Garnish with cilantro.

Sweet Potato Hash
2 tbl extra virgin olive oil
2 cups diced sweet potato
1 small red onion, medium dice
1 orange bell pepper, medium dice
2 garlic cloves, roughly chopped
2 tsp dried sage
1/2 tsp salt
1/4 tsp pepper

Preheat the oven to 425. Toss the oil with potatoes, onion, bell pepper, garlic, sage, salt and pepper. Roast for 25 minutes until the sweet potato has cooked through.

Chive Hollandaise

3 tbl  vegan butter
2 tbl all-purpose flour
1 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp salt
1/2 tsp pepper
2 tbl nutritional yeast
1 cup oat milk
2 tbl fresh lemon juice
2 tbl vegan mayonnaise
3 tbl chopped, 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. 
Transfer to a blender and add the vegan mayonnaise and chives. Blend until smooth. Taste and season with more salt and pepper if necessary.

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