Fox Benedict with Tempura California Avocados
|Hollandaise (recipe follows)|
|Tofu Scramble (recipe follows)|
|Confit Tomatoes (recipe follows)|
|California Avocado Tempura (recipe follows)|
|Hollandaise (Yield: 6 cups)|
|Zest of 1 lemon|
|2 1/2||Tbsp.||white miso|
|3 1/2||Tbsp.||nutritional yeast|
|4||tsp.||powdered agar agar|
|1||cup||Fermented Cashew Cream (recipe follows)|
|Fermented Cashew Cream (Yield: 1 cup)|
|1||cup||whole raw cashews|
|Tofu Scramble (Yield: 10 cups)|
|4 1/4||lb.||firm tofu|
|Confit Tomatoes (Yield: 24 halves)|
|As needed||Olive oil for drizzling|
|As needed||Salt to taste|
|Avocado Tempura (Yield: 24 pieces)|
|6||Fresh California Avocados, peeled, seeded, quartered*|
|As needed||Vegetable oil for deep frying|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Prepare the cashew cream. Soak the cashews in 4 cups water overnight. Drain. Place in food processor with rejuvelac and process until light and smooth (3-5 minutes). Pour into a bowl, cover, and leave out at room temperature overnight.
- Heat the oil in a saucepan over medium-low heat. Add the shallots and garlic and cook until softened (4-5 minutes). Add the salt, white wine, and rice vinegar. Increase the heat to medium and let cook for a couple of minutes.
- Whisk in the soymilk, lemon zest, miso, nutritional yeast, powdered agar agar, and turmeric. Once the mixture starts to bubble, reduce heat to low and continue to simmer, whisking occasionally. Cook for 5 minutes. Whisk in the cashew cream and simmer for an additional 3 minutes.
- Remove from heat and pour into a bowl. Let cool, then refrigerate until cold and firm. Process the hollandaise in a blender until smooth, adding soymilk if necessary. Season to taste with salt.
- Preheat the oven to 350°F. Combine all of the ingredients in a baking dish, breaking up the tofu into chunks. Bake for 25-30 minutes, stirring occasionally.
- Preheat the oven to 375°F.
- Line a sheet pan with parchment paper. Slice the Roma tomatoes in half, squeezing out the seeds, and place cut side down on the prepared sheet pan.
- Drizzle with olive oil and sprinkle with salt. Bake for 8 minutes. Lower the oven temperature to 225°F and bake for an additional 20 minutes until the tomatoes are soft.
- Once cool enough to handle, peel off the skins.
- Heat the vegetable oil to 375°F in a large pot or deep fryer.
- Whisk the pastry flour, potato starch, rice flour, and baking soda together in a bowl. Measure out 1 cup of the mixture and spread onto a plate.
- Add the water to the remaining flour mixture, whisking well to combine. Coat the avocado quarters in the dry flour mixture, then dip in the wet tempura batter, then place them in the deep fryer.
- Fry for 1-2 minutes until golden in color. Remove from fryer and line them on a paper towel-lined tray. Season with salt while still hot.
- Cut each English muffin in half and grill each half until toasted.
- Heat a little oil in a skillet over medium high heat. Lightly fry the seitan slices in batches.
- Top each muffin half with a slice of seitan (approx. 1-¼ oz.), then approximately 1/3 cup of the tofu scramble, one confit tomato half, one fried avocado quarter, ¼ cup of hollandaise, ¼ tsp. smoked paprika, and ¼ tsp. chopped parsley.
- Serve two English muffin halves per person.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.