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Tofu benny with hollandaise
Lauren Toyota is a vegan YouTube sensation that has set out to prove that your favourite indulgent comfort foods can also be vegan. (Yes, really!) This recipe is breakfast food that's great for meat eaters and vegans alike.
SERVES
4
Ingredients
For the Hollandaise sauce:
- 1/2 cup sliced blanched almonds
- 1/2 cup unsweetened nondairy milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon mustard powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground turmeric
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon vegetable oil
For the benny:
- 1 (450 gram) brick medium-firm tofu
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 tablespoon vegetable oil
For the toppings:
- 10 cups packed baby spinach or stemmed and chopped kale
- Sea salt and ground pepper
- 2 vine tomatoes, sliced
- The Hollandaise sauce
- 4 English muffins split in half
- 4 tablespoons vegan butter
- Small handful of chives for garnish
- 1/4 teaspoon ground cayenne pepper for garnish
Directions
- Drain tofu and pat dry of excess moisture with tea towel or paper towel.
- Slice the tofu into quarters and slice each quarter in half lengthwise.
- Season the tofu on all sides with the paprika, salt, and pepper.
- Coat the bottom of a large cast-iron skillet or nonstick pan with a thin layer of vegetable oil and place over medium-high heat.
- Place tofu pieces in the pan and fry for about three minutes. Flip fry for another three minutes. Turn pieces until golden.
- Remove and set aside tofu. Cover to keep warm.
- Lower to medium heat and sauté the spinach with a pinch each of salt and pepper until wilted.
- Remove the greens and fry up tomato slices for one minute each side.
- Toast and butter English muffins.
- Finish with each muffin topped with greens, a tomato slice, a piece of tofu, and warm hollandaise. Garnish with the chives and a sprinkle of ground cayenne pepper.
