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Eddie Garza's Tofu Eggs Benedict with Hollandaise and Tempeh Bacon

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

STEP ONE

Cut the tofu blocks in half longwise.

STEP TWO

Cut egg-like circles in each tofu piece, saving the excess tofu for another recipe if you’d like.

STEP THREE

In a small bowl, mix turmeric powder, onion powder, garlic powder, cumin powder, salt, black salt, and black pepper.

STEP FOUR

Place tofu cutlets on a large plate or medium shallow pan and generously sprinkle both sides with “egg dust”

STEP FIVE

Let the cutlets marinate for 10-15 minutes

STEP SIX

Heat a large nonstick skillet or griddle to medium heat.

STEP SEVEN

Add butter and sear marinated cutlets for 5 minutes on each side

STEP EIGHT

Remove from heat.

Cook the Tempeh Bacon

STEP ONE

In a large mixing bowl, whisk together the sesame oil, soy sauce, liquid smoke, red wine vinegar, and smoked paprika.

STEP TWO

Place the tempeh strips on a large plate or medium shallow pan and evenly coat them with the marinade.

STEP THREE

Let the tempeh marinate for 20 minutes, turning over halfway through.

STEP FOUR

Heat a large nonstick skillet or griddle on medium heat and spray with canola oil.

STEP FIVE

Place the tempeh strips on the skillet or griddle and cook for 2-3 minutes on each side.

STEP SIX

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

STEP ONE

In a high-speed blender, add cashews, apple cider vinegar, turmeric, nutritional yeast, salt, black Himalayan salt, white pepper, and water.

STEP TWO

Blend on high until smooth.

STEP THREE

Reduce the blend speed to medium and slowly add melted butter until emulsified.

STEP FOUR

Heat the sauce up in a saucepan over medium heat before serving.

Assemble the Dish

STEP ONE

Split the English muffins in half.

STEP TWO

Heat a large skillet or griddle to medium heat and add butter.

STEP THREE

Toast the muffins on their cut side for 3 to 4 minutes or until toasted.

STEP FOUR

Turn the muffins over and add baby spinach, pre-warmed tempeh bacon and a pre-warmed fried tofu egg.

STEP FIVE

Place one muffin half on each plate and generously pour warmed cashew hollandaise sauce over benedicts.

STEP SIX

Garnish with chives and serve immediately Serve and enjoy!.