bodacious plant-based benedict
INGREDIENTS:
4 Dave’s Killer Bread Rockin’ Grains English Muffins, toasted
16 oz. extra firm tofu, drained and pressed
2 Tbsp. avocado oil
¼ tsp. sea salt
¼ tsp. black pepper
½ tsp. garlic powder
¼ tsp. onion powder
1 large avocado, sliced
1 beefsteak tomato, sliced
2 Tbsp. fresh dill, chopped
Vegan Hollandaise sauce:
½ cup raw unsalted cashews
½ cup cashew milk
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
½ tsp. sea salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. turmeric
¼ tsp. paprika
instructions:
Press tofu: wrap tofu block in a clean kitchen towel and place on a large plate. Cover with something heavy (cast iron pan, Dutch oven, etc.) and drain excess water for 10 minutes.
Prep raw cashews by adding to a large bowl and covering with water. Let soak 10-15 minutes.
Prepare Hollandaise sauce: drain soaked cashews and discard water. Add to a high-speed blender along with cashew milk, lemon juice, mustard, sea salt, onion powder, garlic powder, turmeric and paprika. Blend on high speed for 60 seconds, or until sauce is smooth and creamy. Set aside.
Prepare tofu: slice tofu into four 1/4-inch slices. Cut each slice into a circle using a cookie cutter or glass. Sprinkle tofu with sea salt, pepper, garlic powder and onion powder. Preheat a nonstick skillet over medium heat and add avocado oil. Add tofu slices and cook 3-5 minutes or until golden, flip and cook an additional 3-5 minutes.
Build plant-based Benedicts: layer toasted English muffin with vegan ‘eggs’, tomato, and avocado slices. Drizzle with Hollandaise sauce and sprinkle with fresh dill. Enjoy immediately!
