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M Cafes Vegan Benedict

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Ingredients

8 slices whole-grain sourdough bread (we use a French-style baguette)

1/2 bunch green kale, blanched

12 thin slices of ripe tomato

soy margarine, melted, for brushing

sea salt and fresh ground black pepper

Fresh chives, minced, for garnish

2 packs soy tempeh, cut lengthwise into ¼ inch slices

1 cup soy sauce

1 cup apple juice

3 tablespoons dark maple syrup

½ tsp natural liquid smoke (optional)

1/8 teaspoon sea salt

oil for pan-frying

¼ cup soy margarine

1 cup onion, minced

½ cup carrot, shredded

1 lb super-firm tofu (such as Wildwood brand), crumbled

1 tsp turmeric

2 tsp sea salt (or to taste)

½ tsp black pepper (or to taste)

¼ cup water

2 T green onions, sliced thin

1 12 oz package silken tofu, drained

8 oz soy margarine

1 cup vegenaise

¼ cup lemon juice

1 tsp sea salt

¼ tsp white pepper

1 T agar powder (not flakes)

½ tsp hot sauce (optional)

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