Tofu Benedict with Bunashimeji Mushrooms

With this tofu so closely resembling eggs you’ll never miss eggs benedict! Bunashimeji mushrooms also contribute not only with flavour, but with their immune modulating properties!

Course Breakfast

Cuisine Fusion, North American

Prep Time 20

Cook Time 7

Total Time 27

Servings People

Ingredients

"Eggs":

1 Block “Morinaga” Lite Firm Silken Tofu (349g) (Sliced in 6 Pieces)
1 tbsp Kala Namak
4 Cups Water

Mushrooms:

1 Cup Organic Bunashimeji Mushrooms
1 tbsp Organic Extra Virgin Olive Oil
2 Cloves Garlic (Paste)
0.5 tsp Apple Cider Vinegar
Sea Salt (To Taste)

Hollandaise Sauce:

0.5 Cup Nutritional Yeast
1 tbsp Organic Maple Syrup
0.25 Cup Water
0.25 Cup Organic Sunflower Oil
2 tbsp Organic Extra Virgin Olive Oil
Sea Salt (To Taste)

Base:

3 Organic English Muffins (Gluten Free or Regular) (Halved)

Instructions

In a medium pot, simmer all of the “eggs” ingredients for 5-7 minutes and set aside.
Over medium heat, sauté your mushrooms in olive oil for 5-7 minutes, adding the salt, vinegar and garlic powder near the end and set aside.
In a blender, combine all of the “hollandaise sauce” ingredients, leaving out only the oils.
Drizzle the sunflower and olive oils slowly while blending to ensure emulsification.
Toast the English muffin and begin assembly.
Place a dollop of hollandaise on one half of the English muffin, top with a piece of tofu “egg”, followed by a couple of tablespoons of mushrooms and a drizzle of hollandaise on top.

Notes

Each Serving Contains:

360 calories; 20 g protein; 19 g total fat (0 g trans fat); 27g total carbohydrates (3 g of sugar); 251 mg sodium (Estimation due to most of the sodium being tossed out with cooking water)