Tofu Egg Benedict
Ingredients
Metric
400 g firm tofu
ground black pepper for taste
black salt (Kala Namak) for taste
Hollandaise Sauce:
240 ml milk | soy or cashew
15 g nutritional yeast
15 ml olive oil
15 g cornstarch
¼ tsp turmeric powder
¼ tsp salt
US
13 oz firm tofu
ground black pepper for taste
black salt (Kala Namak) for taste
Hollandaise Sauce:
1 cup milk | soy or cashew
2 tbsp nutritional yeast
1 tbsp olive oil
1 ½ tbsp cornstarch
¼ tsp turmeric powder
¼ tsp salt
MAKES2 portions
PREP TIME5 minutes
COOKING TIME5 minutes
TOTAL TIME10 minutes
Steps
1Cut tofu into 4 slices and add to a medium-sized saucepan. Cover with water and bring to a boil. Cook over high heat for ~ 2 minutes. Set aside.
2Make the sauce. Add milk, nutritional yeast, cornstarch, olive oil, turmeric powder and salt to a small saucepan.
3Whisk to combine.
4Set heat to medium-high (induction #6). Cook and whisk the sauce until thick.
5Pat the tofu slices dry and add to plates.
6Whisk and pour the sauce over the tofu slices.
7Sprinkle it with ground black pepper and black salt for taste.
Nutritional Info
Makes 2 portions
405 Calories per portion
38g protein
15g carbohydrates
2g fiber
23g fat
405 Calories per portion
38g protein
15g carbohydrates
2g fiber
23g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
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