Smoked Tofu, Avocado & Asparagus Vegan Benedict Recipe
Memorable meals can easily be reproduced with vegan ingredients, and this tofu benedict will wow you with the similarity to the traditional but less healthy version.
Serves: 2-4
VG
=R1=
Smoked Tofu, Avocado & Asparagus Vegan Benedict Recipe
Memorable meals can easily be reproduced with vegan ingredients, and this tofu vegan benedict will absolutely wow you in the healthiest of ways!
Servings
Prep time
Cook time
Recipe
Ingredients
- 350g smoked tofu, sliced thinly
- 2 avocados, halved & skin removed
- 2 bunches asparagus, bottoms trimmed
- Salt, to taste
- 2 wholemeal English muffins, halved
- Hollandaise Sauce
- 1 cup raw cashews
- 2 tbsp lemon juice
- 1 tsp apple-cider vinegar
- 1 cup water
- ½ tsp turmeric powder
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried tarragon
- ½ tsp salt
- 1/8 tsp cayenne pepper
- ½ cup of microgreens, to serve
Method
- To make the Hollandaise Sauce, place all ingredients in a high-powered blender and puree until smooth. Set aside.
- Place the tofu on a baking tray lined with greaseproof paper, sprinkle with salt on both sides.
- Place into a 200°C preheated oven and bake until crispy, about 20 mins.
- Blanch the asparagus in boiling water for a couple of mins then cool in cold water.
- Toast the muffins.
- Heat the hollandaise sauce in the microwave.
- Place the toasted muffins on a platter, add asparagus, place a few slices of tofu on top and then half an avocado, dome facing up.
- Pour over some hollandaise and top with microgreens.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
