Image: Brilynn Ferguson
A vegan take on everyone's favourite brunch dish, eggs benedict.
- 12 asparagus spears, trimmed
- 1/2 tsp olive oil
- 1 tbsp coconut oil
- 1 brick (310 oz/00 g) medium or soft tofu, cut into 1/2 inch thick slices
- Salt and freshly ground pepper
- 1 1/2 cups hot water
- 2 1/2 tbsp vegan egg yolk powder, such as The Vegg
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly ground pepper
- 1/3 cup vegan butter, melted
- 8 slices of your favourite vegan cold cuts, sliced into bacon-like strips
- 4 English muffins, halved
- Cayenne pepper
- Chopped chives
1 Preheat oven to 400° F.
2 In a large bowl, place asparagus and olive oil and toss to coat. Arrange in a single layer on baking sheet, and roast for 10 to 5 minutes until tender but still crisp.
3 While your asparagus is roasting, heat coconut oil in a large skillet over medium-high heat. When oil begins to simmer, add tofu and a pinch of salt and pepper. Cook for 10 minutes on each side, or until the tofu starts to brown on the edges. Set aside.
4 Hollandaise Sauce: In blender, combine hot water and egg yolk powder. Blend until smooth. Add sea salt, cayenne, and pepper and pulse until well combined. While the blender is running, slowly add butter through the feed tube and blend until smooth. Check the taste and consistency of the hollandaise and adjust salt and lemon juice as necessary. Set aside.
5 Heat the same pan you used to prepare the tofu over medium-high heat. Lightly fry cold cuts for about 3 minutes, until heated and slightly crispy.
6 Place 2 English muffins pieces on each plate and top first with cold cut bacon slices, then tofu egg, followed by asparagus spears. Drizzle with hollandaise sauce and add a sprinkle of cayenne and chopped chives. Serve immediately.
Excerpted from by Candice Hutchings. Recipes Copyright © 2017 Candice Hutchings and James Aita, Photography copyright © 2017 Robert Rose. Excerpted by permission of Robert Rose Inc. All rights reserved.