Tofu Eggs Benedict
This recipe is a vegan twist on the classic eggs benedict, using tofu as a substitute for eggs. The tofu is seasoned with kala namak and white pepper before being seared in a hot pan. The hollandaise sauce is made with silken tofu, vegan butter, flour, lemon juice, dijon mustard, apple cider vinegar, nutritional yeast, and turmeric, all blended until smooth. To assemble the dish, the tofu "eggs" are placed on English muffins along
Serves: 2
40 minutes.
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- 1 block firm tofu
- Kala Namak
- white pepper
- 2 English breakfast muffins
- 1 avocado
- Watercress leaves
- Block silken tofu
- 2 tbsp vegan butter
- 1 tbsp flour
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar (ACV)
- 2 tbsp nutritional yeast (nooch)
- 1 tsp turmeric
🔄Issy Sedgwick's Suggested Substitutes
Firm tofu Silken tofu or tempeh
Kala Namak Regular salt
White pepper Black pepper
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