- 2 teaspoons neutral-tasting oil
- 1 bunch kale, stemmed and coarsely chopped
- 1 (14-ounce) contained firm tofu, drained and pressed, sliced 1/4-inch thick
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons maple syrup
- 2 teaspoons red wine vinegar
For the Hollandaise Sauce
- 1/2 cup raw cashews
- 1 cup water
- 1 tablespoon freshly squeezed lemon juice, plus zest of 1 lemon
- 2 tablespoons vegan butter
- 3 tablespoons unbleached all-purpose flour
- 1.5 cups unsweetened almond milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 teaspoons brown rice syrup
- 1 teaspoon Champagne vinegar or white wine vinegar
- 4 to 6 thick slices fresh bread, toasted
- 1 tomato, cut into thin rounds
- 2 teaspoons fresh chives, finely chopped
Red Russian, Redbor, Lacinato, Siberian—these aren’t the names of naval ships that sailed in the days of yore. They’re actually varieties of one of our favorite cruciferous vegetables, kale. The truth of the matter is that we don’t care what type you use to make this dish, because we’re just happy when anyone sneaks tasty greens into their bodies before lunch.
TO PREPARE THE HOLLANDAISE SAUCE
1. In a high-powered blender or food processor, combine cashews, water, and lemon juice. Blend until very smooth.
2. In a medium saucepan over medium-low heat, melt butter, then add flour, and whisk to make a roux (a paste). Cook 1 minute, or until flour has a light toasted color and fragrance. Be careful not to burn. Add almond milk, sea salt, cayenne, turmeric, brown rice syrup, vinegar, and lemon zest. Whisk until smooth, then add cashew mixture. Cook for an additional 5 minutes, or until thickened. Season with more sea salt and cayenne, if desired.
3. Divide toasted bread among serving plates. Top toast with tofu and kale. Slather each piece of toast with Hollandaise sauce. Top with tomato rounds and chives. Serve warm.
