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No Eggs Benedict




Source of Recipe


Millenium Cookbook


Recipe Link: http://www.compassionatecooks.com/r/benedict.htm



Another divine creation of the chefs at San Francisco's Millennium
Restaurant, the satisfying and savory No-Eggs Benedict uses smoked tofu,
sautéed spinach, and grilled onions on toasted English muffins.


Grilled Onions & Tomatoes

1/4 cup fresh orange juice
1 clove garlic, minced
1/2 tsp. sea salt
1 large red onion, cut into ¼-inch slices
2 tomatoes, halved crosswise
2 tsp. olive oil


Sautéed Spinach

1 clove garlic, minced
2 tsp. olive oil
4 cups packed spinach leaves
Sea salt
12 ounces smoked tofu, cut lengthwise into 4 slices
1 tsp. canola oil
4 slices focaccia or English muffin halves, toasted
Citrus Bearnaise-Style Sauce (recipe follows)
Chopped fresh parsley or chives for garnish (optional)

To make the grilled vegetables: Preheat the broiler. In a shallow bowl,
combine the orange juice, garlic, salt, onion, tomatoes, and olive oil.
Let set for 10 minutes. Broil the onions and tomatoes until the onions
are slightly soft and browned, about 10 minutes. Set aside.

To make the spinach: In a medium sauté pan or skillet, sauté the garlic
in the oil over medium heat until lightly browned. Remove from heat and
add the spinach. Toss the spinach until just wilted. Add salt to taste
and set aside.

Brush the tofu slices with the oil. Broil for 2 minutes or until the top
is lightly browned and blistered. Or, if you prefer, grill the tofu for
1 or 2 minutes on each side.

For each serving, place a focaccia slice or English muffin half in the
center of a plate. Top with a slice of tofu, a portion of wilted
spinach, slices of grilled onion, and a grilled tomato half. Ladle over
1/3 cup sauce and garnish with the chopped herbs. Serve immediately.