Tofu Ham Benny with Zoomie Hollandaise Sauce

Tofu Ham Benny with Zoomie Hollandaise Sauce
Recipe courtesy of Chef Linda of Esther's Kitchen!

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For all you Hollandaise sauce lovers, here’s a zoomie fast way to make it. Egg-free mayo creates a thick and creamy base in this recipe. This sauce is tasty on asparagus too!

Tofu Benny Assembly:
1. Make Esther’s Tofu Sliced Ham or purchase meatless ham deli slices or meatless Canadian bacon, such as YVES brand.
2. Sauté spinach.
3. Make the Esther Approved Hollandaise Sauce.
4. Toast Esther Approved English muffins and spread with nondairy butter.
5. Place some of the sautéed spinach on each toasted English muffin. Add a slice of Esther’s Tofu Sliced Ham on the spinach. Add the Zoomie Hollandaise sauce, black pepper and chives.

Zoomie Hollandaise Sauce
Cuisine: Esther Approved, Non-dairy sauce, egg-free (can be made soy-free or gluten-free depending on mayo ingredients).
Prep Time: 10 minutes
Yields: 1/2 cup
Author: Chef Linda | Esther's Kitchen

1 Tablespoon nondairy butter
1/2 cup egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon ground turmeric
1 Tablespoon fresh lemon juice
1/8-1/4 teaspoon Kala Namak black salt, to taste

1. Melt the nondairy butter in a saucepan over medium heat. Stir in the egg-free mayonnaise, onion powder, ground turmeric, and lemon juice. Heat until the sauce is warmed. Do not simmer or boil. Turn off the burner. Stir in the Kala Namak black salt to add an eggy tasting finish.

Esther’s Tofu Sliced Ham
Cuisine: Esther Approved Ham Alternative, Contains Soy
Prep Time: 15 minutes
Marinade Time: 2 hours or overnight
Yields: 15 slices
Author: Chef Linda | Esther's Kitchen

Tofu Ham Ingredients:
16 ounces (1 lb) super firm tofu, drained, sliced into 1/4” thick pieces, pat each slice with a towel to remove excess water.
1 teaspoon tamari sauce or Braggs liquid aminos
2 teaspoons liquid smoke
2 Tablespoons vegan light brown sugar
1 Tablespoon nutritional yeast
1/4 teaspoon beet root powder (This adds PINK colour. If you don’t have it, omit it.)
1/2 teaspoon dragonfruit/pitaya powder (This adds PINK colour. If you don’t have it, omit it.)
1/4 teaspoon ground black pepper
3/4 teaspoon salt

Heat glaze ingredients after the marinating time on the stove,
just until the vegan butter is melted. Set aside.

Glaze Ingredients:
1 Tablespoon vegan butter
1 Tablespoon vegan brown sugar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash onion powder
1 teaspoon liquid smoke

1. Combine the tamari, liquid smoke, brown sugar, nutritional yeast, beet root powder, dragonfruit/pitaya powder, black pepper and salt in a bowl.
2. Arrange the tofu slices in a baking dish. Brush the marinade on the tofu. Flip the tofu over and brush this side. Stack 3 or 5 pieces on each other. Marinate for 2 hours in the refrigerator or overnight is best for optimum flavour. Turn the tofu occasionally during the marinating time.
3. Fry Option - Melt neutral tasting vegetable oil in a skillet over medium-high heat. Fry the tofu on each side for 5 minutes or until desired crispiness, flipping once. Brush warm glaze on top. Continue to cook until the glaze is to your liking. Serve
4. Baked Option - Lightly grease a baking dish to fit the tofu. Lay the tofu slices on each other like fallen dominoes. Drizzle the glaze on the tofu. Broil uncovered at 500F for 10 minutes or until the tops are crispy. Keep an eye on the tofu under the broiler. Broil time can vary with ovens. Serve
5. This Tofu Ham can be refrigerated for ham style sandwiches for up to 3 days. Super firm tofu is recommended for the rubbery ham texture.