Eggless Benedict

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8 sl Vegetarian Canadian "bacon"
1 lb Soft tofu; water-packed
1 1/2 tb Kudzu; dissolved in 2 T.
Minced parsley; for garnish
1/4 ts Salt
1 1/2 ts Tarragon; dried
1 pn Cayenne pepper
4 Whole grain english muffins
1/4 c Lemon juice
1 1/2 tb Lemon juice
1/4 c Mild olive oil
1 ts Mild olive oil
1 tb Onion; minced
8 sl Tomato
1/2 ts Salt
1 pn White pepper
1 c Soymilk
1/8 ts Turmeric

Original recipe makes 4 servings



Preheat oven to 400 degrees. Remove tofu from water; let stand 10 minutes to drain. Meanwhile, whisk together lemon juice, oil and salt in a small bowl. Cut tofu into 8 slices. Arrange in baking dish; pour lemon juice mixture over tofu. Let marinate 15 minutes; drain excess marinade. Bake tofu 20 minutes (prepare hollandaise sauce while tofu bakes.) Hollandiase sauce: Heat oil in a saucepan over med-low heat; saute onion until soft and golden, about 3 minutes. Put onion in blender or food processor with 1/3 cup soymilk; puree until smooth, about 20 sec. Pour mixture back into pan. With wire whisk, mix in remaining soymilk, lemon juice, tarragon, salt, turmeric, white pepper and cayenne pepper. Stir over medium heat until almost boiling. Add dissolved kudzu; stir until thickened. Makes about 1 cup. Assembly: Split muffins, top with bacon. heat in oven while tofu is baking. Top with tofu. Ladle on 1 tablespoon hollandaise, then 1 tomato slice and 1 more tablespoon hollandaise. Garnish with parsley. Makes 4 servings | NOTES : 9 grams of fat per serving with 2 tbsp. sauce. Recipe by: Native Foods, Palm Springs, CA

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