Breakfast is served! Vegan Tofu Benedict with Hollandaise. Insanely good! Finally, a vegan breaky option that’s not just tofu scramble!
Ingredients:
Hollandaise -
• ¾ cashews soaked
• Juice of 1 lemon
• 2 tsp Culley’s South Carolina mustard
• 2 tsp nutritional yeast
• ½ cup water
• ½ tsp paprika
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp tamari
Tofu -
• 1 block extra firm tofu
• 1 tsp tamari
• 1 tsp nutritional yeast
• 1 tsp garlic powder
• 1 cube veggie stock
• ½ tsp turmeric
• 2 tbsp water
Other -
• English muffins
• Vegan butter
• Spinach
• Cherry tomatoes
• Balsamic vinegar (optional)
• Culley’s garlic aioli
• Chives
• Paprika
• Black pepper
• Salt
Instructions:
1. Blend all hollandaise ingredients until smooth and creamy, add more water if necessary for consistency.
2. Cut tofu into chosen shapes e.g. circular to resemble egg. Should be approx. 1cm in width. In a small bowl, mix together the seasonings and marinate tofu in mixture for 10-20 min.
3. Once tofu has marinated, place on a baking tray and pour over remaining liquid. Bake in oven for 20-30 minutes until cooked through and crispy on the outside.
4. In a pan, lightly toast cherry tomatoes in oil and balsamic vinegar (optional) until charred.
5. Toast English muffins and spread butter. Drizzle Culley’s garlic aioli and pile on spinach. Add tofu and tomatoes.
6. To serve, pour on hollandaise and sprinkle chives, paprika, black pepper and salt.