Chef Erik Smith of BLVD Bistro prepares Beautiful Buddhist
Ingredients
Sauce
– ½ cup tahini
– ½ cup miso paste
– 1 cup almond milk
– 2 tbsp nutritional yeast
Vegetables
– ½ cup potato
– ½ sliced onion
– ½ cup sliced mushroom
– ½ cup cubed smoked tofu (firm)
– ½ cup halved grape tomato
– ½ bunch torn kale
– 1 tbsp chopped garlic
– Salt and pepper
– Olive oil
– Shaved asiago for garnish
Protein
– 2 eggs poached or avocado
Method
For sauce
Over medium to low heat combine all ingredients and simmer until incorporated.
For hash
Pre-heat pan to high heat. Sweat onions, garlic, and mushrooms until they begin to brown. Add blanched potato and smoked tofu; allow cooking to continue. Season at this point. Add tomato to amalgamate and “let them sing,”add torn kale to wilt, check seasoning and plate
To plate
Add sauce and poached egg or avocado. Finish with shaved asiago or olive oil
More Global BC recipes are available here