Recipe courtesy of Julian's Restaurant

The Saint Jamez Benedict

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 serving
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Vegan Hollandaise:

2 tablespoons vegan margarine

1 teaspoon egg replacer

1/4 cup water

1/2 cup soy milk

1/4 teaspoon tumeric

1 teaspoon hot sauce (recommend: Frank's)

1 teaspoon kosher salt

1 teaspoon lemon juice

Tofu "Eggs":

1 package firm tofu

1/2 cup cornmeal

Salt and freshly grounded black pepper

1/2 all-purpose flour

Oil, for frying

Garlic Spinach:

3 ounce baby spinach

1 teaspoon minced garlic

1 teaspoon oil

Italian bread, for serving


  1. 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.
  2. For the eggs:
  3. 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.
  4. For the garlic spinach:
  5. Sautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble.
  6. Stack on a plate; Italian toast, spinach, tofu "eggs", drizzle the vegan hollandaise!
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