‘Eggs’ Benedict with leeky ‘bacon’

Serves 2


100g silken tofu
¼ tsp turmeric
sea salt and freshly ground black pepper
1 tbsp oil

Leeky ‘bacon’

6 x strips of skin from a leek, about 12cm long and 4cm wide
1 tbsp Liquid Smoke, or 1 tsp paprika and
1 tbsp soya sauce
1 tsp maple syrup
sea salt and freshly ground black pepper
1 tbsp oil

‘Hollandaise’ sauce

1 tbsp vegan butter
2 tbsps corn meal
150ml almond milk
1½ tbsps lemon juice
sea salt and freshly ground black pepper
handful of spinach
1 bagel plus parsley and paprika to garnish

  1. Slice the leek strips, and mix a marinade from the other ‘bacon’ ingredients (except oil). Lay in a shallow dish for at least 30 mins.
  2. In a bowl, break up tofu with a fork and whisk in the turmeric and seasoning.
  3. Heat the oil in a non-stick frying pan and divide the tofu into 2 patties. (it will be wet, so handle with damp hands/spoon). Add to pan, as you would fry eggs. Cook each side for about 4 mins, turning carefully.
  4. Remove leek strips from marinade, pat dry. Heat oil in a frying pan and cook till they’re crispy.
  5. Make the sauce. Melt the vegan butter in a pan, then whisk in the almond milk and add the cornmeal, whisking. Cook until it thickens, but don’t let it seize – add more milk and a drop of oil if it over-thickens.
  6. Whisk in lemon juice and seasoning, serve immediately.
  7. Wilt spinach over a low heat, season.
  8. Slice bagel in half, toast the cut side. Butter and layer spinach, leaky ‘bacon’, ‘eggs’ and then pour Hollandaise over. Garnish with parsley and a sprinkle of paprika and black pepper.


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