Plant-Based Eggs Benedict

Start your day with this delicious plant-based version of eggs benedict. Made with seasoned tofu, fresh veggies and a delicious hollandaise sauce made using fresh almond milk made in the NutraMilk. Enjoy!

INGREDIENTS

For plant-based eggs Benedict

• 2-4 English muffins (gluten-free option)
• 8 oz. firm tofu
• 2 tbsp. avocado oil
• salt and pepper
• 1-2 teaspoons nutritional yeast
• a small handful of mixed greens
• 1 small avocado
• 1 large tomato, sliced
• hollandaise sauce, recipe follows

For Hollandaise Sauce

• 2 tbsp. vegan butter
• 2 tbsp. flour
• 1 cup almond milk other plant milk of choice made with the NutraMilk
• 2 tbsp. nutritional yeast
• 1/2 tsp turmeric powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• salt/pepper to taste

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• To make your hollandaise sauce:
  • Start by melting your vegan butter in a pan over medium heat.
  • Add the flour and whisk for 1 minute until slightly golden, then slowly whisk in your plant milk so it doesn't clump.
  • Cook for 2-4 minutes, whisking constantly until it thickens.
  • Add remaining ingredients and cook 3 minutes longer, whisking constantly.
  • Sauce will thicken as it sits, you can always add a little bit more plant milk at any time to make it more pourable!

• Next, make the tofu:
  • In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu ½ inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.

• Slice the English muffin in half and toast. Top each muffin small amount of mixed greens and one tomato slice. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.