tofu benedict with hollandaise

When I first became vegan eggs were one of the things I missed the most (more than cheese!). I had a version of this meal at a cafe in Auckland and was super impressed. The silken tofu mimics egg whites so closely I had to do a double take. The volcanic salt (a.k.a. black rock salt) has a sulphur taste that is very reminiscent of the flavour of eggs. It can be a little hard to get a hold of but I highly recommend adding it if you find some.  

Serves 2


for the hollandaise

1 cup cashews (soaked for 2-4hrs) 
1 clove garlic (crushed)
1/2 tsp onion powder
1/2 tsp turmeric powder
1/4 tsp volcanic/black rock salt
1/2 tsp salt
1/4 tsp black pepper
2 TBSPs nutritional yeast
juice of half a lemon
1/2 cup water

for the tofu

1 block (350g) of silk tofu
2 TBSPs chickpea flour
pinch salt
pinch black pepper
vegetable oil for frying

2 english muffins or 4 pieces of toast to serve

Additional Equipment

high speed blender


1. For the hollandaise place all the ingredients in the blender and blend until completely smooth. Adjust the seasoning if necessary. The more you blend the sauce the warmer it will get, I served mine warm straight from the blender but if you prefer you can heat it gently on the stove in a pan.
2. For the tofu careful remove the silken tofu from its packet and place on a clean cutting board. Slice the tofu in half longways. Cut the two blocks of tofu into four rounds using a glass roughly the size of a poached egg or you can just cut each block in half and leave them square. 
3. Place the chickpea flour, salt and pepper on to a flat plate and roughly mix. Coat each piece of tofu with the flour mix. 
4. On a medium to high heat place a generous amount of oil in a frying pan and fry the tofu on both sides until golden. 
5. Toast you muffins while you wait for the tofu to fry. Serve as soon as the tofu is ready.