AFC Eggs Benedictine – May Wah inspired – GOAT



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


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.

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If you have leftover sauce it will be thinner than originally made, due to the water content of the tofu that leaks into the sauce overnight as it sets in the refrigerator.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.


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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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