Vegan tofu Benedict
Tofu Benedict with vegan Hollandaise sauce that melts in your mouth!
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 60g tempeh bacon
- vegan Hollandaise sauce
- chopped chives or scallions
- Kala Namak to taste
- freshly ground black pepper
- oil for cooking
For vegan Hollandaise:
- 1/2 C raw cashews
- 1/2 C unsweetened plant milk
- 1 tbsp vegan butter
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp whole grain mustard
- 1/4 tsp turmeric powder
- 1/4 tsp smoked paprika
- kala namak and pepper to taste
Instructions
- To make vegan Hollandaise blend everything in a high speed blender until very smooth. Heat the sauce on a stove a little bit to thicken.
- Meanwhile heat oil in a pan over medium heat.
- Cut tofu in half lengthwise. Then using a cookie cutter make two 1/2 inch thick rounds. Place in a pan and fry for 2-3 minutes. Flip, sprinkle with Kala Namak and cook for another 2-3 minutes.
- Toast English muffins or your favorite bread.
- Put the toast on a plate, layer with tempeh bacon, tofu egg and top with vegan Hollandaise sauce. Garnish with freshly ground black pepper and chopped green onions.
Notes
Leftovers of silken tofu you can whip into vegan sour cream. The recipe is in this post.
Find it online: https://www.slavicvegan.com/2018/12/13/vegan-tofu-benedict/