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Vegan Eggs Benedict

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.

Vegan Eggs Benedict – Recipe
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Hollandaise Sauce

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
  • Firm tofu 1.0 kg

To Serve

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

Preparation

  1. 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.

  2. 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.

  3. 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.