Recipe courtesy of Julian's Restaurant
The Saint Jamez Benedict
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2233
- Total Fat
- 168 g
- Saturated Fat
- 19 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 15 g
- Sugar
- 7 g
- Protein
- 67 g
- Cholesterol
- 0 mg
- Sodium
- 2069 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2233
- Total Fat
- 168 g
- Saturated Fat
- 19 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 15 g
- Sugar
- 7 g
- Protein
- 67 g
- Cholesterol
- 0 mg
- Sodium
- 2069 mg
Ingredients
Vegan Hollandaise:
Tofu "Eggs":
Garlic Spinach:
Directions
- In medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside.
- For the eggs:
- In a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired.
- For the garlic spinach:
- Sautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble.
- Stack on a plate; Italian toast, spinach, tofu "eggs", drizzle the vegan hollandaise!
