Breakfast · American

Vegan eggs benedict

Name: Vegan eggs benedict
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 250g firm tofu, cut into thick rounds; 2 tbsp soy sauce, 1/2 tsp turmeric, 1/2 tsp kala namak (black salt); 2 english muffins, halved and toasted; 2 handfuls spinach, 1 garlic clove; 1 batch vegan hollandaise, chives to finish

Toasted muffins, marinated tofu 'eggs', wilted spinach and hollandaise - the full brunch plate.

35 min Serves 2Contains: soy, gluten, nuts

Method

1
Marinate the tofu rounds in soy sauce, turmeric and a splash of water for 15 minutes.
2
Pan-fry the tofu on both sides until golden at the edges. Sprinkle with kala namak - this is what gives the eggy flavour.
3
Wilt the spinach with garlic in the same pan.
4
Toast the muffin halves and layer with spinach and tofu.
5
Spoon the hollandaise over generously and finish with chives and cracked pepper.

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