I think I’ve probably only ever had two or three eggs benedict meals ever before going vegan. There was always the worry that when you order eggs at a café or restaurant they’re going to be too snotty and gross (EW), and that had forever put me off ordering them. Plus being vegan, it’s now something that just isn’t on the wish list where brunch is concerned.
Have no fear – tofu is here.
It would be a pretty sad state of affairs if tofu wasn’t vegan, wouldn’t it just?! Useful for so many things, and depending on what herbs and spices you throw at it, it can be super tasty as well. Enter stage left – tofu benedict *audible gasps*
No snotty bits on these benny’s, and if you really wanna go crazy you can add some healthy stuff like asparagus or spinach into the mix. I used a round drinking glass to cut out the tofu shapes, and used the leftover firm tofu to make the hollandaise sauce. Using silken tofu for the sauce would be preferable, but if you’re out to save money and cut waste, then using the offcuts of the firm tofu still works well here. Just have a good blender and you’re golden.
This brunch isn’t a quick and easy one, there is plenty of prep to do. You can go without the bacon (SAVAGE), but if you want to whip some up for this, I would suggest using the always delicious Gaz Oakley of Avant Garde Vegan’s aubergine bacon recipe, found here. Alternatively you could try my rice paper bacon recipe, found here.
The tofu will also need a good hour or two marinating time, so add that into the equation. I prefer to marinate the night before so the tofu is ready to grill in the morning. You can also prep the hollandaise the night before and heat up in a small saucepan or carefully in a covered dish in the microwave.
Without further ado, behold, vegan tofu benedict *crowd cheers*
Serves two (or one hungry person)
Ingredients
Tofu “eggs”
1 x 280g pack Tofoo naked tofu, drained
¼ cup soy sauce (or tamari)
2 x TBsp oil
1 x TBsp agave
2 x cloves crushed garlic
¼ cup water
½ tsp cumin
¼ tsp cracked black pepper
Hollandaise sauce
1/2 cup tofu (I use the leftover from making the “eggs” – silken tofu works better but cutting down on food waste is the goal for me!)
1 TBsp lemon juice
1 TBsp nutritional yeast
1/2 tsp salt
dash of cayenne pepper
dash of turmeric
2 TBsp olive oil
Instructions
Tofu
Depending on the shape of your tofu block (they come in all shapes and sizes!) slice the block into 1.5cm thick slices. I usually get three slices out of one block of Tofoo tofu
Grab a large drinking glass (around 10cm or so in diameter) and cut a circle out of each slice of tofu
Place the leftover tofu aside to use for the hollandaise sauce
Add the remaining ingredients to a shallow dish, big enough to lay the tofu circles in one flat layer
Mix the ingredients well, then dip the tofu into the mix and ensure the tofu is coated as much as possible
Cover the dish with cling film (or a lid if you have one that fits) and place in the fridge for up to 24 hours, minimum one hour
While you’re waiting for the tofu to marinade, get a start on the hollandaise!
Once suitably marinated, remove from the fridge and turn over again to coat more fully
Heat a non-stick grill pan (or just a fry pan if you don’t have a grill pan) to medium heat and add the tofu
Add any remaining marinate to the pan, or you can use a pastry brush to brush the remainder onto the top of the tofu
Once one side is sufficiently browned, turn over the tofu and repeat
Hollandaise
Microwave the tofu until just warm. DO NOT over heat!
Add tofu and remaining ingredients apart from the oil, to a food processor. Blend until combined.
While blending, slowly add the olive oil until all is combined.
If you need to re-heat you can do so in the microwave, but just keep an eye on it.
Assemble your toasted muffins with a tofu “egg”, steamed asparagus (or spinach) and a dollop of hollandaise sauce.
Serve alongside beans, tomato, vegan bacon, hash browns, or whatever vegan hot breakfast foods you like… and enjoy!
Time to cook: 15 minutes prep, one hour at least marinating, 10 minutes cooking = 1 hour and 25 minutes, (or 25 minutes not including marinating time)
On a scale of easy (1) to pull your hair out difficult (5) = 3, fairly easy recipe but it has two parts and marinating takes aaaaaages.
#nowplaying Kane Strang – My Smile Is Extinct
