Le Benedict Florentine

5.0 (1 reviews)

1 lb. soft or medium Chinese-style tofu, drained and cut into 8 slices
1 cup Hollandaise Sauce (see recipe)
1 tsp. + 2 Tbsp. Roasted Garlic Oil (see recipe) or nondairy margarine
8 slices vegetarian ham or bacon (Yves brand Canadian Veggie Bacon is a good choice)
4 3-inch squares focaccia bread, sliced in half
1 bunch fresh spinach, steamed
8 slices tomato
3 Tbsp. chopped fresh parsley for garnish

Basic Tofu Marinade
14-16 oz. Chinese-style tofu, drained
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water
1 tsp. freshly grated ginger

Hollandaise Sauce
1 Tbsp. olive oil
1 shallot, finely chopped
1 cup soy milk
1 1/2 Tbsp. fresh lemon juice
1 1/2 tsp. dried tarragon
1/8 tsp. turmeric
Pinch white pepper
Pinch cayenne pepper
1 1/2 Tbsp. kuzu, dissolved in 1/4 cup water

Roasted Garlic Oil
1 cup peeled garlic cloves
1/2 cup olive oil
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. crushed red chilies

To Assemble:
• Preheat the oven to 375ºF. Marinate the tofu in Basic Tofu Marinade in a baking dish for 20 to 30 minutes. Bake the tofu with the marinade for 20 minutes.
• Meantime prepare Hollandaise Sauce as described at the end of the recipe.
• Heat 1 tsp. of Roasted Garlic Oil in a skillet and lightly sauté the vegetarian ham or bacon slices on each side.
• Toast the focaccia bread and lightly brush with Roasted Garlic Oil or spread with margarine. Place two slices of focaccia on a plate and top with sautéed vegetarian ham or bacon slice, a baked tofu slice, and steamed spinach. Then top with Hollandaise Sauce, and finally a tomato slice. Garnish with chopped parsley.

For the Basic Tofu Marinade:
• Slice the tofu into 6 or 8 slices. Place in a baking dish, trying not to overlap.
• In a bowl, mix together the soy sauce, rice vinegar, water, and ginger. Pour over the tofu slices. Let marinate 20 to 30 minutes.
• You can keep the tofu in the marinade up to 24 hours before the flavor becomes too strong.

For the Hollandaise Sauce:
• Heat the oil in a saucepan and sauté the shallots until translucent and lightly browned. Put in a blender with 1/2 cup of the soy milk and blend well.
• Pour back into the pan and whisk in the remaining ingredients except the kuzu. Add the kuzu-water mixture and stir until thickened.

For the Roasted Garlic Oil:
• Preheat the oven to 425º F.
• Place all the ingredients in a small baking dish such as a loaf pan (10x5x3 inches). Bake for 20 to 25 minutes, until golden brown.
• Serve warm or let cool before putting in a jar to refrigerate. This will keep up to 3 weeks in the refrigerator.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind