Fox Benedict with Tempura California Avocados

Serves: 12


2 lb. seitan, sliced
Hollandaise (recipe follows)
Tofu Scramble (recipe follows)
Confit Tomatoes (recipe follows)
California Avocado Tempura (recipe follows)
12 English muffins
2 Tbsp. smoked paprika
2 Tbsp. parsley, chopped

Hollandaise (Yield: 6 cups)

5 Tbsp. oil
2 cups shallots, diced
2 Tbsp. garlic, minced
2 1/2 Tbsp. salt
1 cup white wine
5 Tbsp. rice vinegar
3 1/2 cups soymilk
Zest of 1 lemon
2 1/2 Tbsp. white miso
3 1/2 Tbsp. nutritional yeast
4 tsp. powdered agar agar
2 tsp. ground turmeric
1 cup Fermented Cashew Cream (recipe follows)

Fermented Cashew Cream (Yield: 1 cup)

1 cup whole raw cashews
1/4 cup rejuvelac

Tofu Scramble (Yield: 10 cups)

4 1/4 lb. firm tofu
1/4 cup oil
1 Tbsp. black salt
1 Tbsp. nutritional yeast
1 Tbsp. garam masala
1 1/2 tsp. turmeric

Confit Tomatoes (Yield: 24 halves)

12 Roma tomatoes
As needed Olive oil for drizzling
As needed Salt to taste

Avocado Tempura (Yield: 24 pieces)

6 Fresh California Avocados, peeled, seeded, quartered*
1 cup pastry flour
1/2 cup potato starch
1/4 cup rice flour
1/2 Tbsp. baking soda
3/4 cup cold water
As needed Vegetable oil for deep frying

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit