I love this vegan Eggs Benedict dish for breakfast. And lunch. And dinner. Like most tofu based recipes, a little prep is required, but the good news is that once you’ve done that you can put it all together wherever, including on a camping trip!
Ingredients
It’s helpful but not mandatory to have a tofu press for the tofu. If you don’t have one you can press the tofu by wrapping it in a tea towel or similar, putting it in a colander over a bowl, and putting heavy books on top of it.
You’ll also need a medium – large frying pan and some oil for frying.
For the muffins
380g flour plus a little extra to knead
2 tbsp very soft vegan butter – I used Naturli.
2 tsp caster sugar
2 tsp fast action yeast
1 tsp salt
200mls lukewarm water
1 tsp baking powder
For the toppings
1 block firm tofu
Kala namak salt – 2 tablespoons
2 tbsp nutritional yeast
6 tbsp soy sauce
1 tsp salt
Vegan ham – I used Quorn
Hollandaise sauce – you can make your own using this recipe by Loving It Vegan or use premade such as this one by Inspired Vegan
A bunch of chives
A round implement such as a jam jar lid or cookie cutter to cut the muffins, tofu and ham to your preferred size – you’ll want them to be about 8 – 10cm in diameter.
This makes around 6-9 servings.
How to make
I’ve said it once and I’ll say it again – the secret to any tofu dish is to PRESS and PREP the tofu. That means pressing the moisture out for at least a couple of hours, and marinading for as long as you can – up to three days if possible so it soaks up lots of flavour.
Press the tofu for at least 2 hours.
Next, cut your tofu into round slices – about 8 – 10 cm wide and 1cm thick. You can use the extra tofu by mashing it up or chopping it into small cubes, including it in the marinade below, and baking or frying it to add to pasta, noodles, salads or sandwiches.
Then marinade the tofu in a bowl or tofu press with the soy sauce and salt. Add warm water to this to make sure all the tofu is covered.
Next, fill your ziploc bag with the kala namak and nutritional yeast. Put the tofu circles in, making sure each surface is covered as much as possible with the mixture. Fold the bag over if you can so the tofu is tightly sealed and leave for another hour or so.
Now, the muffins. Make the muffin dough by combining all of the ingredients, give it a good knead, then leave it to prove for a couple of hours in a clean bowl covered by a teatowel.
Roll out the dough and cut into round shapes using your round cutter that you used for your tofu – you should be able to use all the dough up. If you’re prepping this for later, store the muffin shapes in an airtight box, separating each layer with greaseproof paper or similar.
If you’re making the muffins now, fry the muffin rounds over a medium heat. They can cook – and burn – quickly, so turn the first one over after a few seconds to see how it’s doing and gauge your temperature, then cook on each side until golden.
Next prep the ham by cutting it into circles the same size as the egg. You can use the leftover ham for sandwiches, salads, or even in this recipe for a slightly messier looking egg!
Then make the tofu egg. Make sure each surface of your egg rounds is as well covered as possible with the kala namak and nutritional yeast mix, massaging it in if you can. Using the same pan you used for the muffins, fry each side for a couple of minutes until golden.
Lightly butter the muffins, add the egg and ham, top with the hollandaise sauce and chives and enjoy!