In the Kitchen: Jackfruit Crab Cakes Benedict with Tofu Hollandaise

In the kitchen today we welcome Chef Luis Jaramillo from Plant City making Jackfruit Crab Cakes Benedict with Tofu Hollandaise.

Ingredients for Crab Cake Patty:

• 3 can Jackfruit drained and roughly
• 1 can Chickpea drained and lightly crushed by hand
• 3 Roasted red pepper skin off diced into small pieces
• ½ Red onion (diced very small and uniform)
• 1 bunch Scallions sliced
• 1 cup Mayo
• ½ bunch Dill chopped
• ½ tbsp Old bay
• ½ tbsp Granulated garlic
• ½ tbsp Cup paprika
• 1 sheets Nori (chopped into small pieces)
• 1 oz Tamari (½ btl)
• 1 cup Breadcrumbs old steal bread
• Salt to taste

Ingredients for Hollandaise:

• ½ Silken Tofu
• ½ Extra firm Tofu
• 2 oz Vegan Butter Melted
• ½ tbsp Dijon Mustard
• 1/4 tbsp Turmeric
• 3 tbsp Nutritional Yeast
• 1 Tbsp Tabasco or Sriracha
• 1 Tsp Cayenne Pepper
• ¼ Cup Lemon Juice
• Salt to taste