Vegan Southwestern Eggs Benedict w/ Green Chile Hollondaise + Spicy Tofu Cakes

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
Servings: 4

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:

  1. English Muffins - The bottom layer we use vegan english muffins. Stick to the classic.

  2. Southwestern Veggies - We saute shallots, peppers, and potatoes to create a great base.

  3. Tofu Cakes - We dry out the tofu and then dunk in milk and bread it with a delicious blend of Southwestern spices.

  4. Green Chile Hollandaise - We use silken tofu, vegan butter, dairy-free milk, spices, and some tasty green chiles to make an incredible hollandaise sauce.

  5. Veggies - Top it with avocado, jalapeno, and cilantro for a great finish.

A-M-A-Z-I-N-G!

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!


Southwestern Veggies

  • 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

Tofu Cakes

  • 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)

Other

  • 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

1. To start, open tofu, drain, and wrap in a tea towel. Place a castiron pan or heavy pot on the tofu to help dry it out. This will be key to make the tofu cakes.

1. To start, open tofu, drain, and wrap in a tea towel. Place a castiron pan or heavy pot on the tofu to help dry it out. This will be key to make the tofu cakes.

2. Next, add the shallots, garlic, and olive oil to a large frying pan/castiron pan. Saute for 4-5 minutes then add in the peppers + spices for veggies and saute another 4-5 minutes.

2. Next, add the shallots, garlic, and olive oil to a large frying pan/castiron pan. Saute for 4-5 minutes then add in the peppers + spices for veggies and saute another 4-5 minutes.

3. Next, add the parboiled potatoes to the pan and turn heat to medium-high. Cook 3-4 minutes until browned and flip to the other side. Cook another 3-4 minutes and then sprinkle in the kale. Stir and take off heat. Set aside.

3. Next, add the parboiled potatoes to the pan and turn heat to medium-high. Cook 3-4 minutes until browned and flip to the other side. Cook another 3-4 minutes and then sprinkle in the kale. Stir and take off heat. Set aside.

4. While the veggies cook, add the ingredients for hollandaise sauce to a food processor. Add tofu, milk, spices, and lemon. Process until smooth.

4. While the veggies cook, add the ingredients for hollandaise sauce to a food processor. Add tofu, milk, spices, and lemon. Process until smooth.

5. Add the hollandaise to a small sauce pot, turn heat on medium and add butter + 3 tbl green chiles. Use a whisk and stir until the butter is melted. Turn heat to a low simmer and cook until ready to use.

5. Add the hollandaise to a small sauce pot, turn heat on medium and add butter + 3 tbl green chiles. Use a whisk and stir until the butter is melted. Turn heat to a low simmer and cook until ready to use.

6. Next, add all the spices for the tofu cakes to a small plate and mix well. Pour the milk for the tofu cakes into a small shallow bowl.

6. Next, add all the spices for the tofu cakes to a small plate and mix well. Pour the milk for the tofu cakes into a small shallow bowl.

7. Next, cut the tofu in half across the width and across to create four squares. I round the edges to give it some shape…but that is optional. Dunk each cake into the milk.

7. Next, cut the tofu in half across the width and across to create four squares. I round the edges to give it some shape…but that is optional. Dunk each cake into the milk.

8. Next, place the milk-coated tofu cake onto the spice plate and coat. Repeat with each and set aside.

8. Next, place the milk-coated tofu cake onto the spice plate and coat. Repeat with each and set aside.

9. Add the cakes to a large frying pan with vegan butter and cook over medium heat for 5 minutes then flip and cook 3-4 minutes more.

9. Add the cakes to a large frying pan with vegan butter and cook over medium heat for 5 minutes then flip and cook 3-4 minutes more.

10. To finish, toast english muffins, add potatoes, add tofu cake, add hollandaise sauce, add 1/4 avocado, and fresh cilantro and jalapenos.

10. To finish, toast english muffins, add potatoes, add tofu cake, add hollandaise sauce, add 1/4 avocado, and fresh cilantro and jalapenos.

Vegan Southwestern Eggs Benedict w/ Green Chile Hollondaise + Spicy Tofu Cakes 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. Aggregate rating will show here Serves 4 Ingredients: Southwestern Sauteed Veggies, 1 package of extra firm tofu, drained, Spices: 1/2 tbl chili powder, 1/2 tbl chipotle chili powder, 1/4 tsp allspice, 2/3 tsp cinnamon (more if you like), 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp white pepper, 1 + 1/4 cup dairy-free milk, 2 tbl vegan butter, 1 cup silken tofu, drained 1/2 lemon, juiced 3 tbl vegan butter 6 tbl canned green chiles, drained 1 avocado, peeled, sliced 1 red jalapeno, sliced 1 green jalapeno, sliced handful of cilantro, roughly chopped 4 english muffins, toasted
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