Part 24 (2/2)

teaspoon red pepper flakes

1 medium onion, cut into -inch dice

2 tablespoons soy sauce

PREHEAT A large, heavy-bottomed pan (cast iron would be ideal) over medium-high heat.

Pour in the oil and let it heat up. Add the potatoes and tempeh, and mix. Cover and let cook for about 15 minutes, stirring every now and again.

Add the red pepper flakes and onion, and mix. Cover and cook for another 10 minutes, stirring whenever you feel like it.

Add the soy sauce and cook for another 3 minutes. Cover to keep warm until ready to serve.

GREEK TOFU BENEDICT.

MAKES 4 SERVINGS.

TIME: ABOUT AN HOUR.

This rustic, charming brunch specialty performs all kinds of feats. Roasted red peppers stand in for salmon and Dill-Tahini Sauce for the hollandaise in a luscious Mediterranean take on the cla.s.sic Benedict. Serve over Diner Home Fries (page 71) or an English m.u.f.fin. You can also opt to go Greek all the way and serve over sliced, toasted pita.

Note: The tofu method is the same as for the Tofu Florentine (page 72), but you can also use Grilled Italian Tofu (page 128), if you prefer.

1 recipe Broiled Tofu (page 126)

1 recipe Dill-Tahini Sauce (page 215)

2 roasted red peppers (page 33)

Olive oil in a spray bottle

cup kalamata olives

Dried oregano, for garnish

THIS is basically a conglomeration of other recipes, but don't be intimidated! Follow this list for time management and you'll be all set.

1. Press your tofu and boil the potatoes first; meanwhile, prep all your other ingredients.

2. Prepare the Dill-Tahini Sauce.

3. Start roasting the red peppers.

<script>