Eggs Benedict is a long-standing breakfast classic served in hotels. restaurants and cafes all across the world. Here’s my vegan twist, made with seasoned tofu and a delicious vegan hollandaise. You can use the hollandaise recipes for dipping asparagus too!
Benedict of the doubt
½ tsp smoked paprika
1tsp dried oregano
1tsp garlic pepper
½ tsp onion salt
175g firm tofu
Oil, for brushing and frying
2 shallots or 1small white onion, finely chopped
2 large tomatoes, cut in half
5og fresh spinach
2 muffins (check the label for eggs and milk,
wholemeal usually y don’ t contain any)
For the vegan hollandaise
60g (½ cup) cashews
Juice of ½ lemon
½ tsp salt
½ tsp garlic powder
½ tsp ground turmeric
1tsp Dijon mustard
Start by making the hollandaise sauce. Soak the cashews for 1-2 hours in 125ml (½ cup) water and the lemon juice – this helps to break down the phytic acid in the nuts, making them easier to digest.
Drain and rinse the cashews under cold water in a sieve, then add to a blender with the remaining
ingredients and blend to smooth consistency. Set aside.
Using a pestle and mortar, grind all the seasonings – paprika. oregano, garlic pepper and onion salt – to a fine powder, then tip out on to a flat plate.
Cut the tofu in half and dab with kitchen paper to remove any moisture. Brush the tofu slices with oil and press them into the seasoning to coat on all sides.
Heat a little oil in a pan over a medium heat, then add the shallots, tomato halves and tofu and fry for 10 minutes, turning the tofu every couple of minutes to brown on all sides.
Wilt the spinach in a separate pan with a little water over a low heat, then scoop out with a slotted spoon and stir into the tofu. Cook for l minute.
Meanwhile, halve the muffins and toast lightly. Warm the hollandaise sauce in a pan over a low heat.
Put the muffin halves on two plates and layer the spinach, tofu and tomato on top, then a dollop of warm hollandaise sauce. Garnish with a dusting of smoked paprika and serve immediately.
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