🍳 Vegan Tofu Benedict with Creamy Hollandaise

Name: Vegan Tofu Benedict with Creamy Hollandaise
Total time: 30 min
Yield: 4 servings
Ingredients: Vegan butter alternative 4 tbsp; Wheat flour, Type 405 2 tbsp; Vegetable broth 100 ml; Lemon 1 tbsp; Soy yogurt 8 tbsp; White wine, sweet 1 tbsp; Mustard 1 tsp; Salt pinch; Pepper, black ground pinch; Baby spinach 100 g; Shallots 2 pcs.; Garlic cloves 1 pcs.; Oil 6 tbsp; Nutmeg, ground pinch; Smoked tofu 400 g; Buns 2 pcs.

459 kcal · 30 min · 4 servings

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Ingredients

Vegan butter alternative 4 tbsp
Wheat flour, Type 405 2 tbsp
Vegetable broth 100 ml
Lemon 1 tbsp
Soy yogurt 8 tbsp
White wine, sweet 1 tbsp
Mustard 1 tsp
Salt pinch
Pepper, black ground pinch
Baby spinach 100 g
Shallots 2 pcs.
Garlic cloves 1 pcs.
Oil 6 tbsp
Nutmeg, ground pinch
Smoked tofu 400 g
Buns 2 pcs.

Instructions

1. Melt two tablespoons of vegan butter in a pot.
2. Stir flour into the melted butter using a whisk.
3. Pour in vegetable broth and mix everything well.
4. Bring the mixture to a boil over medium heat.
5. Squeeze half a lemon.
6. Add soy yogurt, white wine, two tablespoons of vegan butter, mustard, and one tablespoon of lemon juice to the sauce.
7. Season the sauce with salt and pepper.
8. Let the Hollandaise simmer for about five minutes until it thickens.
9. Wash the baby spinach and let it drain.
10. Halve the shallots, peel them, and dice them finely.
11. Peel the garlic and chop it finely.
12. Heat three tablespoons of oil in a pan over medium heat.
13. Sauté the shallots and garlic until translucent.
14. Add the baby spinach and continue to sauté for about five minutes.
15. Season the spinach with salt, pepper, and nutmeg.
16. Keep the spinach warm.
17. Slice the smoked tofu into four equal thick slices.
18. Season the tofu generously with salt and pepper on all sides.
19. Heat three tablespoons of oil in a separate pan over medium heat.
20. Fry the tofu on both sides until lightly toasted.
21. Remove the tofu from the pan and place it on a plate lined with kitchen paper.
22. Halve the buns.
23. Lightly toast the bun halves in the still hot pan on both sides.
24. Distribute the spinach on each bun half.
25. Place the fried tofu slice on top.
26. Pour the vegan Hollandaise over the tofu.
27. Serve the Tofu Benedict on plates.

Nutrition per serving

kcal: 459
Protein: 19 g · Fett/Fat: 28 g · Carbs: 32 g