Tofu Benedict with Bearnaise


Tami has already made this one and so I decided to make it for breakfast on Christmas Day (it just took me a while to get round to writing about it!).

Like Tami, I demand greens in my Benedict, so I used some wilted spinach. We’ve both written before at length about the Horizons method of pan searing tofu. It gives fabulous results and the spice blend used on the outside of the tofu instantly transports you to the restaurant. For the bacon, I used my favourite seitan version from American Vegan Kitchen, sliced thinly. Of course, I used the optional cayenne in the sauce. Mine wasn’t strictly Bearnaise because I couldn’t find fresh tarragon so I used the suggested dill as a substitute.

This was a deliciously decadent Christmas Day breakfast. The tofu seasoning blend is a masterpiece and the sauce is extremely easy yet rich and tasty. We both loved it and we hopefully won’t wait for next Christmas to have it again!