Recipe: Veggs Benedict | Style at Home

Ingredients

• 12 asparagus spears, trimmed
• 1/2 tsp olive oil
• 1 tbsp coconut oil
• 1 brick (310 oz/00 g) medium or soft tofu, cut into 1/2 inch thick slices
• Salt and freshly ground pepper
• 1 1/2 cups hot water
• 2 1/2 tbsp vegan egg yolk powder, such as The Vegg
• 2 tbsp freshly squeezed lemon juice
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground pepper
• 1/3 cup vegan butter, melted
• 8 slices of your favourite vegan cold cuts, sliced into bacon-like strips
• 4 English muffins, halved
• Cayenne pepper
• Chopped chives