Tofu Mimosa

Name: Tofu Mimosa
Ingredients: 1 16-oz. pkg. firm tofu, drained and cut into 4 slabs; 1 cup low-sodium vegetable broth; 3 Tbs. olive oil, plus more for cooking; 2 Tbs. white wine vinegar; 4 tsp. low-sodium soy sauce; 1 Tbs. chopped fresh tarragon; 2 tsp. Dijon mustard; 1 tsp. liquid smoke; 1 tsp. cornstarch; 1 1/2 tsp. olive oil; 1 large shallot, finely minced (2 Tbs.); 2 Tbs. dry white wine; 1 1/2 tsp. white wine vinegar; 1 cup unsweetened soy or almond milk; 1 1/2 tsp. cornstarch; 1/4 tsp. ground turmeric; 1/4 vegan bouillon cube; 1 1/2 tsp. lemon juice; 2 Tbs. olive oil, divided; 1/2 lb. fresh morels or shiitake mushrooms, stems removed, heads quartered; 2 English muffins, such as Food for Life, split in half and toasted; 12 spears steamed asparagus; Chopped fresh parsley, tarragon, and chives for garnish, optional

23 ingredients

25 steps

Ingredients

1 16-oz. pkg. firm tofu, drained and cut into 4 slabs
1 cup low-sodium vegetable broth
3 Tbs. olive oil, plus more for cooking
2 Tbs. white wine vinegar
4 tsp. low-sodium soy sauce
1 Tbs. chopped fresh tarragon
2 tsp. Dijon mustard
1 tsp. liquid smoke
1 tsp. cornstarch
1 1/2 tsp. olive oil
1 large shallot, finely minced (2 Tbs.)
2 Tbs. dry white wine
1 1/2 tsp. white wine vinegar
1 cup unsweetened soy or almond milk
1 1/2 tsp. cornstarch
1/4 tsp. ground turmeric
1/4 vegan bouillon cube
1 1/2 tsp. lemon juice
2 Tbs. olive oil, divided
1/2 lb. fresh morels or shiitake mushrooms, stems removed, heads quartered
2 English muffins, such as Food for Life, split in half and toasted
12 spears steamed asparagus
Chopped fresh parsley, tarragon, and chives for garnish, optional

Directions

1

To make Marinated Tofu: Cut tofu slabs into rounds with knife or large biscuit cutter.
2

Reserve tofu scraps for another use.
3

Combine remaining ingredients in glass baking dish.
4

Add tofu to marinade, cover, and chill overnight.
5

To make Hollandaise Sauce: Heat oil in skillet over medium heat.
6

Saute shallot in oil 2 to 4 minutes, or until softened.
7

Add white wine and vinegar, and bring to a boil, stirring frequently.
8

Whisk together soymilk, cornstarch, turmeric, and bouillon cube in saucepan; warm over medium heat.
9

Whisk soymilk mixture into shallot mixture; cook 3 to 4 minutes, or until thickened.
10

Whisk in lemon juice, and season with salt and pepper, if desired.
11

Keep warm.
12

To make Mimosa: Heat 1 Tbs.
13

oil in skillet over medium heat.
14

Add morels; cook 5 to 7 minutes, or until most of liquid has evaporated.
15

Season with salt and pepper, if desired.
16

Remove; keep warm.
17

Wipe out skillet; heat remaining 1 Tbs.
18

oil in skillet over medium heat.
19

Drain Marinated Tofu circles; saute 3 to 4 minutes on each side, or until browned.
20

To serve: Place 1 English muffin half in center of each plate.
21

Top with Marinated Tofu circle, morels, and 3 asparagus spears.
22

Drizzle each serving with 2 Tbs.
23

Hollandaise Sauce.
24

(Youll have about 1/4 cup Hollandaise Sauce left over.)
25

Sprinkle with chopped herbs, if using.