Make a restaurant worthy brunch at house with this scrumptious recipe from the Sizzling For Meals Consolation Classics cookbook. Professional tip: add some contemporary avocado for added creaminess!
What you want:
For the hollandaise sauce:
½ cup sliced blanched almonds
½ cup unsweetened vegan milk
2 tablespoons dietary yeast
½ teaspoon mustard powder
½ teaspoon salt
½ teaspoon floor white pepper
¼ teaspoon turmeric
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon vegetable oil
For the tofu:
1 (16-ounce) bundle medium-firm tofu
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil
For assembling:
10 cups packed child spinach
¼ teaspoon salt
¼ teaspoon black pepper
2 vine tomatoes, sliced
Hollandaise Sauce (recipe above)
4 English muffins, cut up in half
4 tablespoons vegan butter
¼ cup chives, for garnish
¼ teaspoon floor cayenne, for garnish
What you do:
- For the hollandaise, right into a high-powered blender, add all substances and mix till very easy. If wanted, add small quantities of milk till desired consistency is achieved.
- In a saucepan over low warmth, add sauce and whisk consistently, earlier than serving. Watch out to not overheat sauce, as it is going to thicken and get lumpy. If this happens, reblend to easy.
- For the tofu, drain tofu and pat dry of extra moisture. Slice tofu into quarters and slice every quarter in half lengthwise to get 8 thick medallions. Season tofu on all sides with paprika, salt, and pepper.
- In a big cast-iron skillet over medium-high warmth, heat oil. Place tofu in pan and fry for 3 minutes on first aspect. Flip and fry for one more 3 minutes, till a pleasant golden crust is developed. Proceed turning items to fry all sides. Take away tofu, cowl to remain heat, and put aside.
- Decrease warmth to medium and sauté spinach with salt and pepper till simply wilted and cooked by. Take away greens from pan. Add tomato slices and fry for 1 minute both sides.
- Heat up hollandaise sauce and toast and butter English muffins. Prime every muffin half with greens, a tomato slice, a bit of tofu, and a dollop of heat hollandaise. Garnish with chives and a sprinkle of cayenne.
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