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 slightly on the stove to thicken it.
- Meanwhile, heat oil in a pan over medium heat.
- Cut the tofu in half lengthwise. Using a cookie cutter, make two 1/2-inch-thick rounds. Place them 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 favourite bread.
- Place the toast on a plate. Layer with tempeh bacon, a tofu egg, and 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/