Vegan Eggs Benedict Avocado Toast with Vegan Hollandaise & Smoked Tofu Bacon

Allergens

Soy (from tofu)

Ingredients

• 1 large ripe avocado
• 6 slices of sourdough bread
• 12 cherry tomatoes, halved
• 12 asparagus spears, trimmed
• 4 cups fresh spinach
• 8 oz firm tofu, pressed and thinly sliced
• 1 tbsp smoked paprika
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 cup raw cashews, soaked for 2 hours
• 3 tbsp lemon juice
• 1/4 cup nutritional yeast
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Prepare the smoked tofu bacon: In a bowl, mix together the smoked paprika, maple syrup, and olive oil. Brush onto both sides of the tofu slices, then marinate for 15 minutes. Preheat a non stick pan over medium heat, add the marinated tofu slices, and cook until golden brown and crispy on both sides. Remove from pan and set aside.
2. Make the vegan hollandaise sauce: Drain and rinse the soaked cashews. In a blender, combine cashews, lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
3. Toast the sourdough bread slices in a toaster or oven until golden brown.
4. Assemble the dish: Spread a generous layer of avocado on each toast slice. Top with spinach, cherry tomatoes, and asparagus spears. Add two pieces of smoked tofu bacon on top.
5. Drizzle the vegan hollandaise sauce over each assembled toast. Serve immediately.

Chef’s Insight

To achieve the perfect consistency for the vegan hollandaise sauce, blend until smooth and creamy but not too thick.

Notes

Be sure to use ripe avocados for the creamiest texture.