Description
These vegan eggs benedict will be at the center of your next breakfast or brunch party.
Ingredients
Scale
TOFU “EGGS”
- 1/4 cup flour
- 1 T nutritional yeast
- 3/4 teaspoon Black Salt (this is what gives it the egg like taste)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1 package of extra firm tofu, sliced 1/4 in thick
- 1 tablespoon olive oil
HOLLANDAISE SAUCE
- 1 cup silken Tofu
- 1 teaspoon fresh lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 2 tablespoon olive oil
- 1 tablespoon vegan margarine (optional)
- 1 teaspoon Better-than-Bouillon
Instructions
- In a shallow bowl, mix the dry ingredients.
- Coat each tofu piece in the dry mixture and brown in a skillet with the olive oil until brown on each side. Remove from heat and set aside.
Hollandaise Sauce
- In a blender, blend together all ingredients until smooth. Can served either cold or heated.
TO ASSEMBLE THE EGGS BENEDICT
- English Muffins
- Sliced tomatoes
- Avocados (optional)
- Cut the English muffins in half and toast until golden brown.
- Add a slice of tomato to each half and a few slices of avocados, if desired.
- Next add the slice of tofu and pour the hollandaise sauce on top.
- Garnish with fresh herbs.