Make every Sunday morning special with this classic breakfast dish. Chef Eddie Garza, host of "Global Bites with Eddie Garza", whips up his tofu eggs benedict with a buttery hollandaise sauce.
Recipe credit: Chef Eddie Garza
Prep time: 1 hour
Cook time: 35 mins
Prepare the Tofu Eggs
Cut the tofu blocks in half longwise.
Cut egg-like circles in each tofu piece, saving the excess tofu for another recipe if you’d like.
In a small bowl, mix turmeric powder, onion powder, garlic powder, cumin powder, salt, black salt, and black pepper.
Place tofu cutlets on a large plate or medium shallow pan and generously sprinkle both sides with “egg dust”
Let the cutlets marinate for 10-15 minutes
Heat a large nonstick skillet or griddle to medium heat.
Add butter and sear marinated cutlets for 5 minutes on each side
Remove from heat.
Cook the Tempeh Bacon
In a large mixing bowl, whisk together the sesame oil, soy sauce, liquid smoke, red wine vinegar, and smoked paprika.
Place the tempeh strips on a large plate or medium shallow pan and evenly coat them with the marinade.
Let the tempeh marinate for 20 minutes, turning over halfway through.
Heat a large nonstick skillet or griddle on medium heat and spray with canola oil.
Place the tempeh strips on the skillet or griddle and cook for 2-3 minutes on each side.
Using a spatula or tongs, remove tempeh bacon from the pan or griddle and place them on a paper towel-lined plate.
Make the Hollandaise Sauce
In a high-speed blender, add cashews, apple cider vinegar, turmeric, nutritional yeast, salt, black Himalayan salt, white pepper, and water.
Blend on high until smooth.
Reduce the blend speed to medium and slowly add melted butter until emulsified.
Heat the sauce up in a saucepan over medium heat before serving.
Assemble the Dish
Split the English muffins in half.
Heat a large skillet or griddle to medium heat and add butter.
Toast the muffins on their cut side for 3 to 4 minutes or until toasted.
Turn the muffins over and add baby spinach, pre-warmed tempeh bacon and a pre-warmed fried tofu egg.
Place one muffin half on each plate and generously pour warmed cashew hollandaise sauce over benedicts.
Garnish with chives and serve immediately Serve and enjoy!.