Vegan Southwestern Eggs Benedict w/ Green Chile Hollondaise + Spicy Tofu Cakes
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 45-50 minutes
The Challenge: Vegan Eggs Benedict
Eggs benedict OMG. It is really really good, but its really, really not vegan.
Hollandaise sauce is pretty dope, but its egg yolks/butter/cream. It ain’t even close to vegan. Then, it is usually topped with ham + eggs + cheese. Damn - we are striking out.
Aight so let’s rethink this for a minute. Could we redo it? Well, what we create is a Southwestern version that allows us to incorporate a lot of plants and make this doable.
Here are our layers:
English Muffins - The bottom layer we use vegan english muffins. Stick to the classic.
Southwestern Veggies - We saute shallots, peppers, and potatoes to create a great base.
Tofu Cakes - We dry out the tofu and then dunk in milk and bread it with a delicious blend of Southwestern spices.
Green Chile Hollandaise - We use silken tofu, vegan butter, dairy-free milk, spices, and some tasty green chiles to make an incredible hollandaise sauce.
Veggies - Top it with avocado, jalapeno, and cilantro for a great finish.
Vegan Eggs Benedict! All yours in 45 minutes. It is absolutely frikin delicious. If you ever wanted to make eggs benedict … now you can again! Enjoy homies!
Let's get into it!
1 tbl olive oil
2 medium red potatoes, cubed
2 medium purple potatoes, cubed (or sub 2 new potatoes)
2 garlic cloves, minced
1 orange sweet pepper, diced
1/2 cup diced shallots
1 cup kale, roughly chopped
Spices: 1/2 tsp salt, 1/2 tsp white pepper, 1/2 tsp coriander, 1/2 tsp oregano, 1/2 tsp chipotle chili powder, 1/2 tsp smoked paprika
1 package of extra firm tofu, drained
1 cup dairy-free milk
Spices: 1 tsp Creole seasoning (Old Bay), 1/2 tsp salt, 1/2 tsp white pepper, 1/4 tsp cumin, 1/2 tsp coriander, 1/2 tsp oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 /2 tsp smoked paprika
2 tbl vegan butter
Green Chile Hollandaise
1 cup silken tofu, drained
1/4 cup dairy-free milk
Spices: 1/2 tsp salt, 2 tbl nutritional yeast, 1/2 tsp dry mustard, 1/2 tsp turmeric, 1/4 tsp chipotle chili powder, 1/2 tsp white pepper
1/2 lemon, juiced
3 tbl vegan butter
6 tbl canned green chiles, drained (3 tbl + 3 tbl, separated)
1 avocado, peeled, sliced
1 red jalapeno, sliced
1 green jalapeno, sliced
handful of cilantro, roughly chopped
4 english muffins, toasted
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Soup Pot . Castiron Pan or Large Frying Pan . Small Plate . Small Bowl . Small Pot . Toaster/Oven
Before You Cook:
Drain tofu and press to dry out
Parboil potatoes: add to boiling water for 8 minutes or microwave for 6 minutes in a microwave-safe bowl with 1/4 cup water
Cut + wash fresh ingredients