m cafs vegan benedict recipe!

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Photo by Quarry Girl

A little while ago I blogged about how delicious M Café's vegan benedict is. I had asked them to make it then begged them to put it on their menu – and they did! When I posted about this dish earlier people asked if M Café would share the recipe and they were nice enough to offer it so you Kind Lifers can make it at home. It's a little involved but sooo worth it! Thanks M Café! 

I eat this every single week since I'm pregnant. Before that I just had it once in a while. But right now it's a weekly affair!

M Café's  Vegan Benedict

For 4 people

Ingredients

8 slices whole-grain sourdough bread we use a French-style baguette
16 slices Tempeh Bacon recipe follows
1/2 bunch green kale blanched
1 recipe Scrambled Tofu recipe follows
12 thin slices of ripe tomato
1.5 cups Soy Hollandaise recipe follows
Soy margarine melted for brushing
Sea salt and fresh ground black pepper
Fresh chives minced for garnish

Steps

Toast bread slices and brush tops liberally with melted soy margarine
Place two slices side-by-side on each of four warm breakfast plates
Lay four slices of tempeh bread over the toasted bread
Divide the kale evenly into four portions and place each portion on top of the tempeh and bread making a "bed" for the scrambled tofu
Spoon the scrambled tofu evenly on top of each Benedict
Lay three overlapping slices of tomato on top of the scrambled tofu  
Season the tomato slices with sea salt and black pepper if desired
Spoon the soy hollaindaise sauce liberally over each Benedict
Garnish each plate with minced chives and serve immediately!

Tempeh Bacon

Ingredients

2 packs soy tempeh cut lengthwise into ¼ inch slices
1 cup soy sauce
1 cup apple juice
3 tablespoons dark maple syrup
½ tsp natural liquid smoke optional
1/8 teaspoon sea salt
oil for pan-frying

Steps

Place tempeh slices in shallow dish
Combine all remaining ingredients except oil and pour over tempeh. Let  marinate for at least 30 minutes before proceeding can be done overnight
Remove tempeh slices from marinade and pat dry with paper towels
Heat oil in skillet and pan-fry tempeh until brown and crisp on both sides
Keep warm until ready to use

Scrambled Tofu

Ingredients

¼ cup soy margarine
1 cup onion minced
½ cup carrot shredded
1 lb super-firm tofu such as Wildwood brand crumbled
1 tsp turmeric
2 tsp sea salt or to taste
½ tsp black pepper or to taste
¼ cup water
2 T green onions sliced thin

Steps

Heat soy margarine in skillet over medium heat until melted
Add onion and sauté for 1 minute
Add carrot and sauté for another minute
Add crumbled tofu turmeric salt and pepper and sauté for another minute
Raise heat to high add water bring to boil and cook until liquid is absorbed
Add sliced green onion and stir to incorporate and adjust seasoning if desired
Keep warm until ready to use

Soy Hollaindaise

Makes approximately 3.5 Cups

Ingredients

1 12 oz package silken tofu drained
8 oz soy margarine
1 cup Vegenaise
¼ cup lemon juice
1 tsp turmeric
1 tsp sea salt
¼ tsp white pepper
1 T agar powder not flakes
½ tsp hot sauce optional

Steps

Melt soy margarine
Puree tofu Vegenaise lemon juice turmeric sea salt white pepper and agar powder in blender
With blender running drizzle in the melted soy margarine until mixture is emulsified Keep warm until ready to use. Sauce will keep in refrigerator for a week - reheat very gently over a double-boiler 

If you live in LA you can also get this tasty treat at M Café. What's your favorite vegan breakfast?