Forum by B8ta

120 Maiden Lane

San Francisco, CA 94108

Mon-Sun, 11am-6pm

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M Cafe's Vegan Benedict Recipe!

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From Alicia Silverstone's The Kind Life blog: 

This recipe would make a great addition to your New Year’s Day brunch. Enjoy!

A little while back I blogged about how delicious M Cafe's vegan benedict is. I had asked them to make it, then begged them to put it on their menu- and they did! When I posted about this dish earlier, people asked if M Cafe would share the recipe, and they were nice enough to offer it so you Kind Lifers can make it at home. It’s a little involved but sooo worth it! Thanks M Cafe!

I ate this almost every single week while pregnant. Before that, I just had it once in a while. But pregnancy turned it into a weekly affair!

M Cafes Vegan Benedict

For 4 people


8 slices whole-grain sourdough bread (we use a French-style baguette)
16 slices Tempeh Bacon (recipe follows)
1/2 bunch green kale, blanched
1 recipe Scrambled Tofu (recipe follows)
12 thin slices of ripe tomato
1.5 cups Soy Hollandaise (recipe follows)
Soy margarine, melted, for brushing
Sea salt and fresh ground black pepper
Fresh chives, minced, for garnish 


1.  Toast bread slices and brush tops liberally with melted soy margarine
2.  Place two slices side-by-side on each of four warm breakfast plates
3.  Lay four slices of tempeh bread over the toasted bread
4.  Divide the kale evenly into four portions, and place each portion on top of the tempeh and bread, making a “bed” for the scrambled tofu
5.  Spoon the scrambled tofu evenly on top of each Benedict
6.  Lay three overlapping slices of tomato on top of the scrambled tofu
7.  Season the tomato slices with sea salt and black pepper, if desired
8.  Spoon the soy hollaindaise sauce liberally over each Benedict
9.  Garnish each plate with minced chives and serve immediately!

Tempeh Bacon


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


1.  Place tempeh slices in shallow dish
2.  Combine all remaining ingredients (except oil) and pour over tempeh. Let marinate for at least 30 minutes before proceeding (can be done overnight)
3.  Remove tempeh slices from marinade and pat dry with paper towels
4.  Heat oil in skillet and pan-fry tempeh until brown and crisp on both sides
5.  Keep warm until ready to use

Scrambled Tofu


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.  Heat soy margarine in skillet over medium heat until melted
2.  Add onion and saute for 1 minute
3.  Add carrot and saute for another minute
4.  Add crumbled tofu, turmeric, salt and pepper, and saute for another minute
5.  Raise heat to high, add water, bring to boil and cook until liquid is absorbed
6.  Add sliced green onion and stir to incorporate, and adjust seasoning, if desired
7.  Keep warm until ready to use

Soy Hollandaise

(Makes approximately 3.5 Cups)


1 12 oz package silken tofu, drained
8 oz soy margarine
1 cup Vegenaise
¼ cup lemon juice
1 tsp turmeric
1 tsp sea salt
¼ tsp white pepper
1 T agar powder (not flakes)
½ tsp hot sauce (optional)


1.  Melt soy margarine
2.  Puree tofu, Vegenaise, lemon juice, turmeric, sea salt, white pepper and agar powder in blender
3.  With blender running, drizzle in the melted soy margarine until mixture is emulsified Keep warm until ready to use. (Sauce will keep in refrigerator for a week – reheat very gently over a double-boiler)

If you live in LA, you can also get this tasty treat at M Cafe or check out for more vegan recipes.