Eggs Benedict Recipe

Firm tofu: A plant-based protein that mimics the texture of eggs when cooked.

English muffins: A type of bread that is split and toasted to provide a base for the dish.

Fresh spinach: Adds a fresh and nutritious layer to the dish.

Cashews: Soaked overnight to create a creamy base for the hollandaise sauce.

Lemon juice: Adds acidity and brightness to the sauce.

Nutritional yeast: Provides a cheesy flavor to the hollandaise sauce.

Turmeric: Adds color and a subtle earthy flavor to the sauce.

Salt: Enhances the overall flavor of the dish.

Water: Used to blend the sauce to the right consistency.

When preparing the hollandaise sauce, make sure to soak the cashews overnight to achieve a creamy consistency. If you're short on time, you can also boil the cashews for about 15 minutes until they are soft. This will help the sauce blend smoothly and mimic the rich texture of traditional hollandaise.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that works well as a protein base in vegan dishes.

• english muffins - Substitute with whole grain toast: Whole grain toast provides a healthier, fiber-rich alternative to traditional English muffins.

• fresh spinach - Substitute with kale: Kale is a nutrient-dense leafy green that can add a slightly different texture and flavor to the dish.

• soaked overnight cashews - Substitute with silken tofu: Silken tofu can create a creamy texture similar to cashew-based sauces and is a good nut-free option.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and acidity to lemon juice.

• nutritional yeast - Substitute with miso paste: Miso paste adds a savory umami flavor that can mimic the cheesy taste of nutritional yeast.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor to the sauce compared to plain water.

• Allow the tofu and hollandaise sauce to cool completely before storing.
• Place the cooked tofu slices in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the hollandaise sauce in a separate airtight container.
• Keep the english muffins in a resealable plastic bag or airtight container to maintain freshness.
• Refrigerate all components for up to 3-4 days.
• For freezing, wrap each tofu slice individually in plastic wrap and place them in a freezer-safe bag or container.
• Freeze the hollandaise sauce in a freezer-safe container, leaving some space at the top for expansion.
• Thaw the tofu and hollandaise sauce in the refrigerator overnight before reheating.
• Reheat the tofu slices in a skillet over medium heat until warmed through.
• Warm the hollandaise sauce gently in a saucepan over low heat, stirring occasionally to prevent separation.
• Toast the english muffins just before serving to restore their crispness.
• Reassemble the eggs benedict by layering spinach, tofu, and hollandaise sauce on the toasted english muffins.

• Preheat your oven to 350°F (175°C). Place the assembled Eggs Benedict on a baking sheet. Cover loosely with aluminum foil to prevent the tofu from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the Eggs Benedict on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a splash of water to create steam. Place the Eggs Benedict in the skillet, cover with a lid, and heat for 5-7 minutes, or until warmed through.

• To reheat the hollandaise sauce separately, place it in a small saucepan over low heat. Stir continuously to prevent it from separating. You can add a splash of water or lemon juice to maintain its creamy consistency.

• Blender: To blend all hollandaise sauce ingredients until smooth

• Skillet: To cook tofu slices until golden brown on both sides

• Toaster: To toast the English muffins

• Spatula: To flip the tofu slices in the skillet

• Knife: To slice the tofu block into ½ inch thick pieces

• Cutting board: To provide a surface for slicing the tofu

• Measuring cups: To measure the cashews, spinach, and water

• Measuring spoons: To measure the lemon juice, nutritional yeast, turmeric, and salt

• Serving plates: To assemble and serve the final dish

Prepare the hollandaise sauce in advance: Blend the cashews, lemon juice, nutritional yeast, turmeric, salt, and water the night before and store in the fridge.

Use pre-toasted english muffins: Save time by buying pre-toasted english muffins or toasting them in bulk and storing them in an airtight container.

Cook tofu in batches: Cook multiple tofu slices at once in a large skillet to reduce cooking time.

Pre-wash and dry spinach: Wash and dry the spinach ahead of time and store it in the fridge for easy assembly.