1 package of vegan Canadian Bakun
1 package of firm silken tofu
1 tablespoon 807]cornstarch
1/4 teaspoon curry powder
1/4 teaspoon onion powder
packaged or homemade English muffins
1 tablespoon vegan margarine of choice
3 teaspoons lemon juice
2 teaspoons arrowroot
3/4 cup cold water
1/2 teaspoon salt
If you have a pan or method for doing poached eggs in a shape, use it because it will work. I use my Revereware egg poacher cups.
Spray cups with nonstick spray. Mix the tofu, cornstarch, curry powder and onion powder in a blender or food processor till smooth (an immersion blender works fine). Spoon into cups and simmer over boiling water like you would for eggs. When they are setup and a knife in the center comes out clean, they are done.
Layer an English muffin with a slice of bakun, then top with the egg and the sauce; recipe below.
Heat the margarine till bubbly. Dissolve the arrowroot in the cold water and add to the butter, stirring till it starts to thicken and add the lemon juice and salt. A whisk works best. Spoon over the layered muffin and serve.
As a variation, lightly steamed or sautéed spinach can be placed under the tofu "egg" and served as Tofu Florentine.