Vegan Eggs Benedict

Name: Vegan Eggs Benedict
Yield: 10
Ingredients: 500.0g Silken tofu; 400.0ml Soy milk; 75.0g Vegan butter; 10.0g KNORR Thai Lime Powder 500 g; 125.0ml Olive oil; 15.0g Garlic powder; 15.0g Onion powder; 10.0g Turmeric powder; 20.0ml KNORR Intense Flavours Roast Umami 400 ml; 1.0kg Firm tofu; 3.0x Field mushrooms; 750.0g Baby spinach; 10.0x English muffins

For vegan diners, this dish provides a delicious option to the ever-popular classic eggs benedict. Firm tofu, marinated in a gentle mix of spices and a unique hollandaise sauce made with vegan ingredients are great alternatives.

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Hollandaise Sauce

Silken tofu 500.0 g
Soy milk 400.0 ml
Vegan butter 75.0 g
KNORR Thai Lime Powder 500 g 10.0 g
KNORR Thai Lime Powder 500 g
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample

Tofu

Olive oil 125.0 ml
Garlic powder 15.0 g
Onion powder 15.0 g
Turmeric powder 10.0 g
KNORR Intense Flavours Roast Umami 400 ml 20.0 ml
KNORR Intense Flavours Roast Umami 400 ml
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Firm tofu 1.0 kg

To Serve

Field mushrooms 3.0 x
Baby spinach 750.0 g
English muffins 10.0 x

Australian

Casual Dining

Vegetables

Breakfast & Brunch

Other European

Eggs Benedict

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Preparation

Hollandaise Sauce
- Place silken tofu, soy milk, melted vegan butter, and KNORR Thai Lime Powder in a food processor and process until a smooth sauce. Season. If the sauce is too thick, add a little warm water and process again. Set aside.
Tofu
- Mix oil, spices, and KNORR Intense Flavours Roast Umami together. Whisk until combined.
- Cut firm tofu into 1 cm slices then use an 8 cm cutter to cut into rounds. Pour marinade over tofu. Cover and marinate for 20 minutes.
- Drain tofu cakes from marinade and lightly dust in flour.
- Pan fry until golden then drain. Keep warm.
To Serve
- Slice mushrooms and sauté until golden brown.
- Sauté baby spinach.
- Split and toast English muffins. Arrange muffins on serving plates, top with sautéed spinach, mushrooms and tofu cake. Pour over hollandaise to serve.