Vegan Eggs Benedict

Step 1

To prep, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a high-powered blender along with the soy milk, lemon juice, tabasco, paprika, garlic, onion, sea salt, and black salt. Blend on high until very smooth. Taste for seasoning and add more as needed. If it's too thick for your taste, add a few splashes of milk or water.

Step 2

At this point, you can set the sauce aside until ready to use or gently warm in a small pot on med-low heat. Watch carefully and stir often to prevent burning.

Step 3

Place the tofu on its side and cut into four 1/4 - 1/2-inch slices. Cut each slice into a circle using a glass or cookie cutter (you can save the scraps for tofu crumbles). You can also cut the tofu into squares instead - just make sure it fits the muffins or bread you've chosen.

Step 4

Sprinkle the tofu with garlic, onion, salt, and pepper on each side.

Step 5

Heat up a large non-stick skillet over medium heat. Now add the oil and wait until it's heated and shimmers. Now add the tofu slices, leaving space in between each one. Fry for 2-3 minutes on each side until lightly golden and crispy.

Step 6

If preferred, you can lightly pan-fry the vegan ham or just leave it as is. Lightly toast the English muffins and spread with butter if preferred. Top a slice of tomato on the muffin, then ham, then the tofu egg. Now pour the hollandaise sauce on top and garnish with preferred greens. Serve immediately. Enjoy!