recipe extracted from my cookbook Vegan Christmas, order here.
1 Block (225g) Extra Firm Smoked Tofu, pressed to remove water, I used (tofoo brand)
2 tbs Cooking Oil, for frying
Pinch Black Salt (optional for an ‘eggy’ flavour, if not use sea salt)
Pinch Ground Pepper
1/2 cup/120ml Soy Milk (this recipe will only work with soy milk)
3 tbs White Wine Vinegar
1/2 cup/120ml Yellow Rapeseed Oil
1/2 tsp English Mustard
Pinch Sea Salt & Ground Pepper
4 Big Handfuls of Baby Spinach
2 Toasted Breakfast Muffins
Small Bunch of Fresh Chives, chopped fine
Pinch of Cress
A handful of Cherry Tomatoes halved
MethodWatch Tutorial Video
First up make the Hollandaise, in a measuring jug add the soy milk, vinegar, seasoning & mustard. Using an electric hand/stick blender, blend until mixed well. Whilst blending slowly trickle in the oil until the sauce starts to thicken up. Once you’ve added all the oil it should be thick & creamy, but still pourable. If your sauce is too thick stir in a few additional tablespoons of soy milk. Check for seasoning.
Cover the sauce with cling film & set aside until you’re ready to serve.
Cut the tofu into rectangles, around 4mm thick. Pat dry with kitchen paper then preheat a non-stick frying pan over a medium heat. Add the oil to the pan, followed by the tofu. Pan fry until golden on each side, this should take 3-4 minutes. Season with the black salt if using & pepper.
Remove the tofu from the pan and set aside, turn the heat up high a touch more oil & when it starts to smoke & all the spinach (don’t worry it will wilt down quickly). Cook the spinach for 1 minute, stirring quickly. Season with a pinch of salt & pepper then removes from the heat. The spinach will contain lots of water so I always press it with a clean kitchen towel to soak up excess liquid.
Serve everything on top of toasted bagels, then sprinkle over some chopped chives. Serve immediately.