Saturday, April 12, 2014

Fried Tofu over Vegetables with Hollandaise Sauce

It's a beautiful Saturday morning here in Michigan, we are finally hearing the birds chirping and seeing the sun shining.  We are starting our morning off with a breakfast filled with veggies, tofu and a decadent topping of Hollandaise Sauce.  With a start like this, nothing can hold us back today!

Fried Tofu over Vegetables with Hollandaise Sauce

              Olive oil and vegan butter for sautéing
1/2         zucchini, diced
1/2         yellow squash, diced
1/2         green pepper, diced
1            small red or sweet onion
              diced vegan bacon pieces (optional)
1            medium potato, par boiled
1            pkg. firm tofu

Add oil and a bit of vegan butter to sauté pan, add onion and cook for a few minutes then add the rest of the vegetables (except for the potatoes).  Par boil diced potatoes for 5 minutes, drain then fry in a separate frying pan.  Cook until crispy, adding salt and pepper to taste.  Add to zucchini mixture before serving.

Hollandaise Sauce:
2            tablespoons vegan margarine
3/4 cup + 1/4 cup unsweetened nondairy milk, divided
1            teaspoon lemon juice, optional  (you can add more if you like)
2            tablespoons nutritional yeast
1/8         teaspoons sea salt and pepper
              dash cayenne pepper
              dash dry mustard
              dash turmeric
1            tablespoon cornstarch

For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric.  Simmer.  Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone.  Add this mixture to the sauce, and bring to boil.  Keep stirring, as sauce will thicken quickly.  Remove from heat and cover to keep warm.

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