vegan “eggs” benedict
ingredients
1/2 block medium-firm or firm tofu
1 tbsp tamari
1 tsp black pepper
pinch of salt ( if you have black salt use it instead! )
1/2 tsp onion powder
sauce
1/2 cup raw cashews ( soaked for 20 minutes in hot water )
1/3 cup water
1/4 tsp turmeric
1/4 tsp black pepper
1/8 tsp cayenne
3 tbsp nutritional yeast
1 tsp dijon mustard
2 tsp apple cider vinegar
step by step
Pat and slightly press the tofu to get some extra liquid out, then cut the 1/2 a block of tofu in half and place it into the bowl along with tamari, black pepper, salt and onion powder. Make sure both pieces are covered equally then set aside for at least 10 minutes.
Heat a pan on low-medium heat, add oil and the tofu. Cook until golden brown on all sides.
In a blender add soaked cashews and 1/3 cup of the liquid they were soaking in, along with all other ingredients. Blend until really smooth.
Build your eggs Benedict on top of your bread of choice along with lettuce, tomato and the sauce.
Enjoy your ‘egg-cellent’ eggless benedict!
Check out the full tutorial of this recipe in my
