Vegan "Eggs" Benedict Florentine Omelettes with Sage Hollandaise Sauce

To make the "Omelette"

• 1 lb package Nasoya Silken Tofu
• 1/4 cup MimicCreme (or 1/2 cup Soy Milk thickened with 1 TBSP Corn Starch)
• 1/4 + 1/8 cup "Egg" Mix (recipe follows)
• 1 TBSP Mellow White Miso Paste
• Dash of Garlic Powder
• Dash of Turmeric
• Dash of Yellow Mustard Powder
• Dash of Curry Powder
• Salt, to taste
• 5 tsp Agar Powder

Grease two medium sized skillets with Canola Oil or Non-Stick spray, and set aside.

Blend all of the above ingredients except the Agar Powder in a food processor until smooth. Pour into a sauce pan, and stir in the Agar Powder. Allow to sit for 5 minutes, then bring the mixture to a boil over medium-high heat while stirring occasionally.

Allow it to boil for about a minute, then pour into the greased skillets and smooth out evenly with a spatula or spoon. Allow to refrigerate a few hours until completely set.

When you're ready make your omelettes, gently remove from the pan, keeping the set mixture in one piece, by either turning the pan upside-down over a plate, or pushing out of the skillet onto a plate. Add a little oil or earth balance the the pan, then brown on each side (flipping gently with a spatula) and fill with either the Florentine Benedict fillings, or whatever else tickles your fancy.

To make the "Egg" Mix

• 1/3 cup Raw Walnut Pieces
• 1/3 cup Raw Cashew Pieces
• 3 TBSP Raw Sunflower Seeds
• 1/4 cup Roasted Sesame Seeds
• 1/4 cup Nutritional Yeast
• 2-3 tsp Kosher Salt
• Dash of Garlic Powder
• Dash of Turmeric
• Dash of Yellow Mustard Powder

Blend all the ingredients together in a food processor until the just start to stick together. It should smell/taste "eggy" to you when you're finished. Omit the last 3 ingredients to make a bitchin' parmesan substitute. Also great when sprinkled on tofu when making a scramble.

To make the Sage Hollandaise Sauce...

• 1/2 + 1/4 cup MimicCreme (or Cashew Mix)
• 1/2 tsp Salt
• Pepper, to taste
  
• 2 TBSP Earth Balance, melted
• 1 3/4 TBSP Corn Starch mixed with 1 1/2 TBSP Cold H20
• 1 TBSP Fresh Lemon Juice
• 1/8 cup Fresh Sage Leaves
• Dash of Turmeric

Heat 1/2 cup of the MimicCreme (or Cashew Mix) in a sauce pan over medium high heat until it just begins to boil. Pour into a blender, add salt and pepper, and place the lid on to trap in heat.

In the same sauce pan, whisk the rest of the MimicCreme, Cornstarch and Turmeric together, and heat over medium high, stirring constantly, until thickened/reduced by almost half. Scrape into the blender with the rest of the MimicCreme, add melted Earth Balance, Lemon Juice and Sage, and blend until smooth.

Reheat over low heat or microwave before serving.


To make the Vegan Bacon...

• 8 oz Super Firm Tofu, drained well and cut into "Bacon" size slices
• 4 TBSP Soy Sauce
• 2 TBSP Bragg's Liquid Amino
• 2 1/2 TBSP Mirin
• About 12 drops of Liquid Smoke
• 1/2 tsp Better Than Bouillon's No Beef Base combined w/1 TBSP H2O
• Dash of Garlic Powder
• Dash of Onion Powder
• 1-2 tsp Canola Oil
  
• 1/2 tsp Beet Powder (optional...for color)

Take the tofu slices, and stack in a Tupperware container. Combine the rest of the ingredients well, then pour over the tofu slices. Allow to marinate for a few hours.

Preheat your oven to 375 degrees. Lightly grease a sheet pan with Canola oil, then spread out pieces of tofu evenly. Allow to bake 4-7 minutes on each side, flipping once, until browned... Dice up and place in the omelette.

For the English Muffin Croutons...

• 1 Vegan English Muffin, diced into cubes
• 1 TBSP Earth Balance, melted
• 1 clove garlic, minced

Preheat oven to 375 degrees. Toss all of the above ingredients until the cubes of English Muffin are well coated, then bake on a greased baking sheet until brown and crispy.

For the Spinach...

• 2 cups Baby Spinach Leaves
• 2 TBSP Vegetable Broth
• 2 tsp Lemon Juice
• 2 cloves Garlic, minced
• Salt and Pepper, to taste
• Olive Oil, enough for cooking (About 1 TBSP)

Combine Vegetable Broth and Lemon Juice, and set aside.

Heat olive oil in a small skillet, then add minced Garlic and saute until fragrant, about 30 seconds. Turn heat to low, add Spinach leaves, salt, pepper, and Broth/Juice mix, then stir to combine.

Turn off the heat, and cover with a lid until the Spinach wilts.

Drain before adding to the omelette.