Author: Candy Luk @nourishandflourishsyd
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Skill Level: Easy
Diet: Vegan
Category: Breakfast
Cuisine: International
Yield: 1
This creamy, flavourful vegan take on Eggs Benedict is the perfect indulgent weekend brunch. Simply multiply ingredients by the number of people you are serving.
- 150g Firm Tofu
- Vegan breadcrumbs
- 1 tbsp egg replacer powder
- 3 tbsp water
- ½ avocado
- Handful baby spinach
- 5 sundried tomatoes
- Bread of choice
- Neutral oil for frying
- 3 tbsp Greek style yoghurt
- 1 tsp Dijon mustard
- Pinch of turmeric
- Vegan parmesan (optional)
- In a bowl, mix egg replacer powder with 3 tbsp water.
- Dip tofu in ‘egg’ mixture and then coat with breadcrumbs.
- Shallow fry in oil until golden brown and set aside.
- Cook baby spinach in the same pan and set aside.
- Toast a slice of bread.
- In a small bowl, mix Greek style yoghurt, Dijon mustard and turmeric to make a hollandaise sauce.
- Layer your toast with spinach, sundried tomatoes, tofu, avocado and hollandaise.
- Sprinkle with vegan parmesan and enjoy.
PRO TIP
