This decadent tofu benedict with vegan hollandaise sauce is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Christina Perez. The sauce uses that rich new Cashew Milk Beverage products from So Delicious.
Christina took “from scratch” to a new level, not only making an innovative dairy-free and vegan hollandaise sauce, but also baking up vegan English muffins in her own kitchen!
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Tofu Benedict + Vegan Hollandaise Sauce
This recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, and vegetarian. If you need tree nut-free, So Delicious Dairy Free Unsweetened Coconut Milk Beverage is a good alternative.
- 1 cup warm (not hot) water
- 1 cup warm (not hot) So Delicious Dairy Free Unsweetened Almond+ AlmondMilk
- 3 tablespoons white granulated sugar
- 1 .25-ounce package active dry yeast
- 5-1/2 to 6 cups all-purpose flour
- ¾ teaspoon salt
- ¼ cup melted dairy-free margarine
- Cornmeal, for dusting
- ¼ cup nutritional yeast flakes
- 2 teaspoons brown mustard
- ½ Cup So Delicious Dairy Free Unsweetened Cashew Milk Beverage
- ½ teaspoon turmeric powder
- 2 tablespoons fresh lemon juice
- 3 tablespoons silken tofu
- Salt & pepper to taste
- Optional: melted 2 tablespoons non-dairy margarine
- Half block firm tofu
- Paprika, to taste
- Salt, to taste
- Garlic powder, to taste
- Four slices vegan ham or Canadian bacon
- Tomato slices, optional
- Spinach, optional
- In a large mixing bowl, gently whisk together the warm water, warm So Delicious Almond Milk, sugar and yeast to dissolve the sugar. Let stand for 5 minutes or until foamy. Meanwhile, sift together the flour and salt in another bowl.
- Mix the melted margarine into the yeast mixture, taking care that your margarine is lukewarm and not hot. Add the flour mixture in several additions, until forming a soft, though not sticky, dough. Knead just until elastic, then return to a lightly oiled bowl and cover for 1 hour to 1-1/2 hours, or until doubled in bulk.
- Line a large baking sheet with parchment paper and sprinkle the parchment paper generously with cornmeal. Punch down the dough, but do not over-knead. Turn the dough out onto a clean work surface, and using a lightly-floured round biscuit cutter, cut the dough into circles, placing the muffins on the prepared sheet as your work. Cover loosely with a clean dish towel and let rise for 30 to 40 minutes.
- Heat a lightly oiled griddle to 300ºF, or over low heat. Carefully place the muffins on the griddle, and cook for 10 minutes on each side, or until lightly browned. Transfer English muffins to a wire cooling rack to cool. Store in plastic bread bags for up to a week.
- In a mixing bowl, combine all ingredients and whisk until smooth.
- Give your sauce a taste & adjust seasoning as necessary.
- Slice tofu into ¼ inch thick slabs and fry in a pan. Season with a little paprika, salt, and garlic powder.
- Toast English muffins slightly, top with vegan ham or Canadian bacon, tofu slabs, and vegan hollandaise sauce.
- Optionally top with tomato slices and some wilted spinach.
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