TOFU 'EGGS' BENEDICT - Gaz Oakley

Name: TOFU 'EGGS' BENEDICT - Gaz Oakley
Ingredients: 1 Block (225g) Extra Firm Smoked Tofu, pressed to remove water, I used (tofoo brand); 2 tbs Cooking Oil, for frying; Pinch Black Salt (optional for an ‘eggy’ flavour, if not use sea salt); Pinch Ground Pepper; 1/2 cup/120ml Soy Milk (this recipe will only work with soy milk); 3 tbs White Wine Vinegar; 1/2 cup/120ml Yellow Rapeseed Oil; 1/2 tsp English Mustard; Pinch Sea Salt & Ground Pepper; 4 Big Handfuls of Baby Spinach; Pinch Seasoning; 2 Toasted Breakfast Muffins; Small Bunch of Fresh Chives, chopped fine; Pinch of Cress; A handful of Cherry Tomatoes halved

www.gazoakleychef.com

Tofu 'Eggs' Benedict featuring creamy Hollandaise sauce and crispy tofu—quick and vegan! Perfect for a special breakfast.

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Ingredients

1 Block (225g) Extra Firm Smoked Tofu, pressed to remove water, I used (tofoo brand)
2 tbs Cooking Oil, for frying
Pinch Black Salt (optional for an ‘eggy’ flavour, if not use sea salt)
Pinch Ground Pepper
1/2 cup/120ml Soy Milk (this recipe will only work with soy milk)
3 tbs White Wine Vinegar
1/2 cup/120ml Yellow Rapeseed Oil
1/2 tsp English Mustard
Pinch Sea Salt & Ground Pepper
4 Big Handfuls of Baby Spinach
Pinch Seasoning
2 Toasted Breakfast Muffins
Small Bunch of Fresh Chives, chopped fine
Pinch of Cress
A handful of Cherry Tomatoes halved