AFC POACHED EGG SAUCE ©
Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!
Makes 3-2/3 cups
1 T. margarine
4 oz. (Dr. Wt.) can mushrooms, stems and pieces plus liquid from can
1/2 t. salt
2 c. Silk Omega-3 ALMOND & CASHEW with FLAX (ALMOND CASHEW MILK)
1 t. garlic powder
1 t. dried tarragon
1 t. dry mustard
1/2 t. turmeric
1/8 t. nutmeg
light sprinkle red cayenne pepper
1/4 c. tapioca starch mixed in cup with 1/2 c. water till dissolved
1/2 t. salt
12.3 oz. pkg. extra firm Silken tofu, rinsed and shredded over largest holes on hand-grater – cut block into 4 pieces and place one at a time under your palm onto the grater, then shred firmly but gently (leaving no wiggle room between palm, tofu and grater) till you’ve pushed all tofu through the grater using your palm, creating shreds
Combine first 10 sauce ingredients, up to and including red cayenne pepper. Stir well, cook over low heat for 10 minutes at a soft boil.
Add tapioca liquid, stirring constantly till thickened and evenly smooth.
Add another 1/2 teaspoon salt, then continue to cook another 7 minutes, stirring occasionally.
Add shredded tofu, stir gently. Salt and pepper to taste. Cook about 7 minutes on low heat, stirring as needed. Remove from heat.
Use immediately or cool to room temperature, then pack in lidded jar and refrigerate till ready to use.
So what do you do with AFC POACHED EGG SAUCE? So far I served it over toast and as an egg replacement for Animal-Free Eggs Benedict using May Wah Vegan Ham.
Lightly toast an English muffin half. Top with sauce. Top with thick pan-fried fresh tomato slice. Top with 3/8 inch thick slice of pan-fried May Wah’s Vegan Ham. Top with additional sauce. Be sure to heat the sauce.
Notes: I use tapioca flour to lightly thicken this sauce. It adds a flurried cooked egg white texture that serves the poached egg purpose here. It’s also gluten-free for those who care.
Substitute cornstarch if you like.
We use Silken tofu for the egg white texture. Shredding it creates a different experience than cubing it. Cubing is what everybody does to tofu. Why? You can shred it with good results. Think outside of everybody else’s limitations. They don’t determine you and what you do.
The Silk Omega Almond Cashewmilk is the first large container nut or soy milk that works well for sauces. If you can’t find that, then use a non-dairy creamer designed for savory sauces Rich’s Non-Dairy Creamer full strength will also work well here. Locate in the frozen food section. Check for locations on their website.
If you have leftover sauce it will be thinner than originally made, due to the water content of the tofu that leaks into the sauce overnight as it sets in the refrigerator. Scoop up into a fry pan or saucepan the amount of sauce you’ll be using, then sprinkle a little additional tapicoa starch into the sauce, stirring immediately till dissolved. Then continue stirring till thickened to your liking. It takes only a minute or two. You can’t do that with cornstarch without it clumping. It tastes just as good as when you made it.
Flavors will strengthen overnight, so be cognizant of that when deciding when to make and when to serve.
Today I made a variation, replacing Yves deli slice ham for May Wah’s, since I ran out. I subbed red roasted peppers for the tomato and added a caper garnish on top of the AFC Poached Egg Sauce. Tasted great – both ways!
CHEF DAVIES-TIGHT™ 