In 1894, Lemuel Benedict, a retired Wall Street stock broker, wandered into the Waldorf Hotel looking for a breakfast that would cure his hangover. He asked for buttered toast, poached eggs, bacon, and a dollop of Hollandaise. The maître d'hôtel, was so impressed with the dish that he put it on the menu but substituted ham for the bacon and a toasted English muffin for the toast. The rest is history as Eggs Benedict has become mainstay on Sunday brunch menus around the world. Though popular, the dish is far from healthy and not at all compassionate.
Thankfully, today we can enjoy delicious comfort foods like this without the cruelty involved in the egg and pork industries! This Tofu Quiche Benedict is vegan spin on that traditional recipe, but includes making a flavorful, quick tofu quiche to replace the poached eggs. Our Hollandaise is rich and luscious without the use of eggs, and vegan deli slices are substituted for the ham.
A lazy Saturday morning is the perfect time to make and enjoy this sumptuous cholesterol- and cruelty-free breakfast. The quiche can be made a day in advance and then warmed before serving. I have a feeling that this Tofu Quiche Benedict would have left Mr. Benedict feeling much better than the original version.
Preheat oven to 375°F. Oil a 9-inch round cake pan. You can use square, but a round pan produces less waste when cutting tofu circles.
Rinse tofu and wrap in two layers of paper towels. Place tofu between two cutting boards or plates and place a thick book on top. The weight of the book will press out excess water.
Heat oil in a pan over medium heat. Add onion, sprinkle with coarse salt, and cook 5 to 8 minutes until it begins to turn translucent. Add sun dried tomatoes, spinach and garlic. Cook for another 5 to 8 minutes, or until tomatoes have softened and spinach has cooked down and moisture has nearly evaporated.
Unwrap tofu, break apart with your hands into a food processor. Add nutritional yeast, tahini, miso and black salt, then puree. Add tofu to pan and stir to combine with spinach mixture. Stir in fresh herbs. Scrape contents into prepared cake pan and place in the oven to bake for about 20 to 25 minutes or until slightly firm to the touch.
While the tofu is baking, prepare the Hollandaise sauce. Melt vegan butter in a small pot over medium heat. Add flour and stir. Cook for a few minutes until thickened. Whisk in water and cook for a few minutes before adding in nutritional yeast, lemon juice, salt, cayenne and white pepper. Taste and adjust seasonings. Keep on low heat, and add more water to thin, if necessary.
When quiche is nearly done, set a large pan over medium heat. Melt vegan butter and whisk in maple syrup. Lay several slices of vegan ham in the pan and cook for a couple of minutes on each side. Remove slices and place on a cutting board or plate until ready to assemble.
Remove quiche from oven when done and using a 3-inch round cookie cutter or wine glass, cut circles of quiche. Split English muffins in half and toast until lightly browned, then spread with vegan butter. Assemble by placing a slice of vegan ham on the muffin, then a quiche round, followed by sliced avocado. Top with Hollandaise sauce and reserved fresh herbs for garnish.
Preheat oven to 375°F. Oil a 9-inch round cake pan. You can use square, but a round pan produces less waste when cutting tofu circles.
Rinse tofu and wrap in two layers of paper towels. Place tofu between two cutting boards or plates and place a thick book on top. The weight of the book will press out excess water.
Heat oil in a pan over medium heat. Add onion, sprinkle with coarse salt, and cook 5 to 8 minutes until it begins to turn translucent. Add sun dried tomatoes, spinach and garlic. Cook for another 5 to 8 minutes, or until tomatoes have softened and spinach has cooked down and moisture has nearly evaporated.
Unwrap tofu, break apart with your hands into a food processor. Add nutritional yeast, tahini, miso and black salt, then puree. Add tofu to pan and stir to combine with spinach mixture. Stir in fresh herbs. Scrape contents into prepared cake pan and place in the oven to bake for about 20 to 25 minutes or until slightly firm to the touch.
While the tofu is baking, prepare the Hollandaise sauce. Melt vegan butter in a small pot over medium heat. Add flour and stir. Cook for a few minutes until thickened. Whisk in water and cook for a few minutes before adding in nutritional yeast, lemon juice, salt, cayenne and white pepper. Taste and adjust seasonings. Keep on low heat, and add more water to thin, if necessary.
When quiche is nearly done, set a large pan over medium heat. Melt vegan butter and whisk in maple syrup. Lay several slices of vegan ham in the pan and cook for a couple of minutes on each side. Remove slices and place on a cutting board or plate until ready to assemble.
Remove quiche from oven when done and using a 3-inch round cookie cutter or wine glass, cut circles of quiche. Split English muffins in half and toast until lightly browned, then spread with vegan butter. Assemble by placing a slice of vegan ham on the muffin, then a quiche round, followed by sliced avocado. Top with Hollandaise sauce and reserved fresh herbs for garnish.
