Description
This Tofu Benedict with Hemp Hollandaise Sauce is worthy of a vegan brunch joint! Chewy tofu steaks replace the eggs, and a creamy hemp hollandaise sauce imitates traditional hollandaise incredibly well. Add some juicy tomato and creamy avocado, and you have a divine vegan brunch!
Ingredients
Scale
Baked Tofu
- 1 block (14-16 ounces) firm or extra-firm tofu
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 tablespoon arrowroot starch
Hemp Hollandaise
- 1 tablespoon extra virgin olive oil
- 4 large garlic cloves, minced
- 1/2 cup hulled hemp seeds (hemp hearts)
- 1 3/4 cups unsweetened non-dairy milk, plus more as needed to thin the sauce
- 3 tablespoons all-purpose or light spelt flour
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari
- 1/4 teaspoon fine sea salt, plus more as needed
- Freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon ground turmeric (for colour- optional)
For Assembling:
- Sliced tomato
- Sliced avocado
- English muffins (I really like Silver Hills Bakery sprouted grain English muffins!)
Instructions
- Make the baked tofu: Slice the tofu into 8 equal squares. Place in a 9×13-inch baking dish. In a small bowl, whisk together the oil, tamari, balsamic, and arrowroot. Drizzle over the tofu, turning over a couple of times to ensure that each slice is well coated in the marinade. Set aside for at least 30 minutes, or cover and refrigerate overnight.
- When ready to bake the tofu: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Transfer each tofu slice onto the baking sheet, reserving excess marinade to drizzle on at the very end of baking.
- Bake for 27 minutes. Remove the pan from the oven and drizzle the remaining marinade over each slice of tofu. Return to the oven for 5 minutes, or until the marinade has been absorbed. Remove from the oven and set aside.
- Make the hemp hollandaise: Warm the oil in a medium saucepan over medium heat. Add the minced garlic and sauté until browned, about 6 minutes, stirring occasionally.
- Add the hemp, milk, flour, nutritional yeast, tamari, salt, pepper, lemon juice, maple syrup, dijon, turmeric, and cooked garlic to an upright blender. Blend until super smooth and creamy. Pour into a medium saucepan (the same saucepan that you cooked the garlic in is fine) and cook over medium heat, whisking often, until the sauce thickens. This generally takes 8-15 minutes. You’re looking for the consistency of a traditional hollandaise sauce. If, for some reason, the sauce is not thickening, take 1/2 cup of the sauce and whisk it with 1 teaspoon of flour in a small bowl. Transfer back into the saucepan and it should thicken up. Once the sauce has thickened, remove from the heat and leave it in the pot until ready to serve.
- Assemble the tofu Benedict: Toast your English muffins. To the bottom half of each English muffin, add a few slices of avocado, followed by a slice of tomato, a slice of baked tofu, and a generous spoonful of hemp hollandaise. Top with the second half of English muffin and enjoy immediately!
- Leftover sauce can be stored in an airtight container in the fridge for up to a week. It’s delicious over pasta, rice, steamed vegetables, beans/tofu/tempeh, and more!
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Breakfast, Lunch, Dinner
- Cuisine: North American
Keywords: vegan tofu Benedict with nut-free hollandaise