Tofu Benedict with Chipotle Cream
One 14 to 16-ounce block firm organic tofu
1/2 cup panko bread crumbs
1 teaspoon Blackening Spice or Chef Paul Prudhomme's Blackened Redfish Magic
3 tablespoons chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 red bell pepper, cored, seeded, and diced small
High-heat oil such as safflower or grapeseed oil, as needed
Eight 1/4-inch slices plum tomato, patted dry with paper towels and seasoned with salt and freshly ground black pepper
8 slices hearty wheat or hemp bread
One 3-inch ring mold, or an empty 16-ounce can opened at both ends and washed well
Chipotle Cream, as needed
Make the tofu patties: Follow the standard preparation for tofu (see page 10). Over a medium bowl, push the tofu through a potato ricer or cut the tofu into small cubes and pulse it in a food processor until it resembles coarse meal. Using a silicone spatula, gently fold in the bread crumbs, blackening spice, chives, garlic powder, salt, and bell pepper. Shape the mixture into 8 patties about the same diameter or a bit smaller than the 3-inch ring mold.
Heat a sauté pan over high heat and add about 3 tablespoons of oil. When the oil shimmers, gently place the patties in the pan. Cook the patties until evenly browned on both sides. Transfer them to a plate and keep them warm. Using the same pan, add the 8 slices of seasoned tomatoes and cook them until they are warm and slightly charred on one side. Transfer them to a separate plate and set aside.
Meanwhile, lightly toast the bread, then cut out circles using the ring mold. Place two toast rounds on each of four plates and top each round with a charred tomato. Top each tomato with a tofu patty, and then a dollop of the chipotle cream. Serve with fresh fruit.