Mouthwatering Vegan Portuguese Brunch: Tofu Eggs Benedict with Creamy Avo-Hollandaise

Allergens

Soy (from tofu) - Tree nuts (from almond milk)

Ingredients

• o de Deus)
• 1 package firm tofu, pressed and sliced into 8 rounds
• 16 cherry tomatoes, halved
• Fresh basil leaves for garnish
• Salt and pepper, to taste For the Creamy Avo
• Hollandaise:
• 2 ripe avocados, pitted and peeled
• 1/4 cup unsweetened almond milk
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Begin by preparing the Creamy Avo Hollandaise. In a blender or food processor, combine the avocados, almond milk, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
2. Toast the vegan Portuguese bread slices until golden brown.
3. In a non stick pan, pan fry the tofu rounds over medium heat until lightly golden on both sides. Season with salt and pepper.
4. Assemble the Tofu Eggs Benedict by placing a tofu round atop each piece of toast, followed by 4 cherry tomato halves.
5. Spoon the Creamy Avo Hollandaise over the assembled dishes and garnish with fresh basil leaves.

Chef’s Insight

The key to this dish is the perfect balance of textures and flavors - crispy bread, tender tofu, juicy tomatoes, creamy sauce, and fresh basil.

Notes

Feel free to experiment with other vegan Portuguese ingredients, such as vegan chouriço or queijo da Serra.