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Tofu Benedict with Chipotle Cream Recipe

   
 

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     Tofu Benedict with Chipotle Cream

Category   Breakfast - Brunch
Sub Category   None
Servings   4

Ingredients
One 14- to 16- ounce block firm tofu
1/2 c. panko bread crumbs
1 teaspoon Blackening Spice (See Sauces Recipes)
3 Tbl. chopped fresh chives
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 red bell pepper, diced small
High-heat oil, as needed
Eight 1/4-inch slices tomato, patted dry with salt and pepper
 
8 slices hearty wheat bread
.
One 7-ounce can chipotle chilies in adobo sauce
1 c. vegan mayonaise
Kosher salt

Instructions
Drain tofu. Cut tofu into small cubes before adding it to a food processor and pulsing until the tofu resembles a course meal. Using a rubber spatula, gently fold in the bread crumbs, blackening spice, chives, garlic powder, salt, and bell pepper. Shape the mixure into 8 patties. Heat a saute pan over high heat and add about 3 Tbl. of oil. When oil is shimmering, place the patties gently into the pan. Cook the patties until evenly browned on both sides. Transfer them to a plate. In the same pan, fry the seasoned tomato slices until warm and slightly charred on one side. Meanwhile, lightly toast the bread and cut into rings large enough for the patties. Top each toast round with a tomato slice and tofu patty. Add chipotle cream to taste.
For the chipotle cream, in a small bowl, mix 1 1/2 Tbl. of adobo sauce with the vegan mayonaise. (Store chiles for use in another recipe.) Season with salt. Use as needed, and store the rest.


Originally Submitted
8/28/2012





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