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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 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

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Directions

10 mins to prep

15 mins to cook

  1. Step 1

    In a bowl gently crumble the tofu until it resembles the texture of scrambled eggs.

  2. Step 2

    In a frying pan on medium heat add the olive oil, garlic and diced shallot and fry until crispy.

  3. 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.

  4. 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.

  5. 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!

Recipe: Koori Kitchen / Georgia Smith