Ingredients

• 8 slices whole-grain sourdough bread (we use a French-style baguette)
• 16 slices Tempeh Bacon (recipe follows)
• 1/2 bunch green kale, blanched
• 1 recipe Scrambled Tofu (recipe follows)
• 12 thin slices of ripe tomato
• 1 1/2 cups soy hollandaise (recipe follows)
• 2 tablespoons soy margarine, melted, for brushing
• 1 pinch sea salt and fresh ground black pepper
• 1 pinch fresh chives, minced, for garnish
• 2 packs soy tempeh, cut lengthwise into 1/4 inch slices
• 1 cup soy sauce
• 1 cup apple juice
• 3 tablespoons dark maple syrup
• 1/2 teaspoon natural liquid smoke (optional)
• 1/8 teaspoon sea salt
• 4 tablespoons oil for pan-frying
• 1/4 cup soy margarine
• 1 cup onion, minced
• 1/2 cup carrot, shredded
• 1 pound super-firm tofu (such as Wildwood brand), crumbled
• 1 teaspoon turmeric
• 2 teaspoons sea salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 cup water
• 2 tablespoons green onions, sliced thin
• 1 12 oz. package silken tofu, drained
• 8 ounces soy margarine
• 1 cup veganaise
• 1/4 cup lemon juice
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 tablespoon agar powder (not flakes)
• 1/2 teaspoon hot sauce (optional)

Directions

1. Toast bread slices and brush tops liberally with melted soy margarine
2. Place two slices side-by-side on each of four warm breakfast plates
3. Lay four slices of tempeh bread over the toasted bread
4. Divide the kale evenly into four portions, and place each portion on top of the tempeh and bread, making a “bed” for the scrambled tofu
5. Spoon the scrambled tofu evenly on top of each Benedict
6. Lay three overlapping slices of tomato on top of the scrambled tofu
7. Season the tomato slices with sea salt and black pepper, if desired
8. Spoon the soy hollaindaise sauce liberally over each Benedict
9. Garnish each plate with minced chives and serve immediately!
10. Place tempeh slices in shallow dish
11. Combine all remaining ingredients (except oil) and pour over tempeh. Let marinate for at least 30 minutes before proceeding (can be done overnight)
12. Remove tempeh slices from marinade and pat dry with paper towels
13. Heat oil in skillet and pan-fry tempeh until brown and crisp on both sides
14. Keep warm until ready to use
15. Heat soy margarine in skillet over medium heat until melted
16. Add onion and sauté for 1 minute
17. Add carrot and sauté for another minute
18. Add crumbled tofu, turmeric, salt and pepper, and sauté for another minute
19. Raise heat to high, add water, bring to boil and cook until liquid is absorbed
20. Add sliced green onion and stir to incorporate, and adjust seasoning, if desired
21. Keep warm until ready to use
22. Melt soy margarine
23. Puree tofu, Vegenaise, lemon juice, turmeric, sea salt, white pepper and agar powder in blender
24. With blender running, drizzle in the melted soy margarine until mixture is emulsified Keep warm until ready to use. (Sauce will keep in refrigerator for a week - reheat very gently over a double-boiler)