Exquisite Vegan Portuguese Brunch: Tofu Eggs Benedict with Quinoa-Avocado Salad

Allergens

Soy (if using store-bought vegan hollandaise sauce)

Ingredients

• 1 block firm tofu (14 oz)
• 1 cup cooked quinoa
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp capers
• Salt and pepper, to taste
• 2 English muffins, split and toasted
• 1 cup vegan hollandaise sauce (store
• bought or homemade)

Instructions

1. Prepare the quinoa according to package instructions and set aside to cool. Slice the block of firm tofu into two even halves, then press between paper towels to remove excess moisture. Wrap in a clean cloth and place a heavy object on top for 10 minutes to help create a firmer texture. In a non stick pan, cook pressed tofu slices over medium heat until golden brown on both sides. Season with salt and pepper to taste. For the vegan hollandaise sauce, either use store bought or prepare your own by blending together silken tofu, lemon juice, nutritional yeast, Dijon mustard, garlic, and salt until smooth. Adjust seasoning as needed. In a bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, sliced red onion, chopped parsley, and capers. Season with salt and pepper to taste.

Chef’s Insight

This recipe is a perfect example of how to create a delicious, satisfying vegan meal that's still rich in flavor and texture. The combination of the crunchy tofu "eggs" and creamy quinoa-avocado salad is sure to please.

Notes

Feel free to adjust the spices or herbs according to your personal preferences.