Vegan Eggs Benedict
For vegan diners, this dish provides a delicious option to the ever-popular classic eggs benedict. Firm tofu marinated in a gently mix of spices and a unique hollandaise sauce made with vegan ingredients are great alternatives.
Casual Dining
Vegetables
Breakfast & Brunch
Australian
Other European
Ingredients per serve
Hollandaise Sauce
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Silken tofu 500.0 g
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Soy milk 400.0 ml
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Vegan butter 75.0 g
Tofu
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Olive oil 125.0 ml
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Garlic powder 15.0 g
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Onion powder 15.0 g
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Turmeric powder 10.0 g
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Firm tofu 1.0 kg
To Serve
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Field mushrooms 3.0 x
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Baby spinach 750.0 g
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English, muffins 10.0 x
Preparation
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Hollandaise Sauce
- Place silken tofu, soy milk, melted vegan butter, and KNORR Intense Flavours Citrus Fresh 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.
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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.
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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.
