“Hot sauce must be hot. If you don’t like it hot, use less.” ― David Tran, creator of Sriracha Hot Sauce.
This hot-hot-hot version of a vegan eggs benny was to die for! It was made with a spicy, gingery, super-rich sriracha cream sauce over marinated grilled tofu, served atop sliced yellow heirloom tomatoes and toasted English muffins with a side of roasted purple Peruvian potatoes with a lime and garlic aioli. This recipe was surprisingly simple to prepare, and because it was so good and since I loooooooove sriracha sauce, this is going to be my go-to tofu benedict recipe from now on.
The recipe is from the fantastic The Veggie-Lover’s Sriracha Cookbook by Randy Clemens, page 69.
Sriracha Facts: Sriracha, the Thai hot sauce pronounced sir-rotch-ah and also known as “rooster sauce”, was created by 66-year-old David Tran. Thank you, Mr. Tran!
more importantly I congratulate you!!
Hello, my friend! Thank you very much for the congratulations and for sharing my post on your wonderful blog. You are such a kind and generous person. And please let me congratulate you, as well. I love your new profile image, very cool! 🙂
Hello Linda – Wow – I thank you with million rosses. Your blog is peaceful just standing and watching the ocean. I congratulate you!
You are so dear Mihrank, as well as poetic. I congratulate you right back! 😉
Linda – You may create a mini memoire to include your recipes. Just a simple idea!!
Such a great suggestion Mihran! Thank you, you’re the best!
I am glad you did like the idea, it could bring many opportunities for you!
So sriracha hasn’t been around that long? I use it a lot in our curries.
I guess it is pretty new stuff, huh? I feel sorry for all of those poor “pre-David Chan” people, ha ha! And oh my goodness, I would love to try one of your sriracha curries, YUM!!!