Recipe
It’s easy enough to whip up a simple tofu scramble, but this one is made ever more rich with a smooth, creamy hollandaise-inspired sauce to pour over top, evoking some real nostalgic Eggs Benedict vibes.
You will need
Serves 4
- 1 tablespoon olive oil
- 1 block firm tofu, drained
- 1 teaspoon garlic minced
- 1 shallot, diced finely
- 1 teaspoon smoked paprika,
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 teaspoon turmeric powder
- 1 pinch kala namak (black salt), optional
For the hollandaise sauce:
- 1 cup cashews, soaked overnight (or in hot water for an hour) and drained
- 1 teaspoon turmeric powder
- 1 teaspoon English mustard
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1/2 lemon, juiced
- 1 teaspoon olive oil
- 3/4 cup soy milk
To serve:
- Toasted sourdough
- Chives
Recipe: Koori Kitchen / Georgia Smith
Directions
10 mins to prep
15 mins to cook
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Step 1
In a bowl gently crumble the tofu until it resembles the texture of scrambled eggs.
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Step 2
In a frying pan on medium heat add the olive oil, garlic and diced shallot and fry until crispy.
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Step 3
In the frying pan add the crumbled tofu, smoked paprika, salt, pepper and turmeric and stir until all combined, the tofu turns a slight yellow colour from the turmeric.
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Step 4
In a high-speed blender add all the ‘hollandaise’ sauce ingredients and blend until there are no lumps from the cashews; once smooth, you can add more soy milk and blend again if the sauce is too thick.
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Step 5
Toast your sourdough and using a small cup place the scrambled tofu on the toast and then pour the sauce over the tofu, garnish with the chopped chives, and enjoy!
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Recipe: Koori Kitchen / Georgia Smith
