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Recipe - Spinach & Avocado Tofu Benedict with Cashew Hollandaise
With the current egg shortages and price increases we are seeing with our suppliers, we thought it would be timely to look at some plant-based egg alternatives for your next Sunday brunch. 

Jeremy Dixon, Author & Founder of Revive Café in Auckland has created a feature section in his latest cookbook, Revive 8 which includes 23 amazing breakfasts, with 6 off them using plant based egg alternative. 
We have selected a kiwi favourite with a vegan twist, for more of his nourishing recipes, see his range of cookbooks in store or on our website

Makes 2 double serves.

  • 1.5 tablespoons oil
  • 300g (10oz) firm tofu cut into 4 slabs 1cm (1/2 inch) thick
  • 1 teaspoon salt (or use black Himalayan salt which has an egg-like flavour)
  • 2 wholemeal english muffins or small wholegrain burger buns halved and toasted
  • 8 cups fresh spinach (without stalks)
  • 4 cups boiling water
  • 1 avocado halved and cut into slices
  • garnish: chives chopped
Cashew Hollandaise:
  • 1/2 cup cashew butter or 1 cup cashew nuts
  • 1 teaspoon mustard powder
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons lemon juice (around 1/2 lemon)
  • 1/4 cup nutritional yeast flakes
  • 1/2 teaspoon salt
  • 1.5 cups plant-based milk

In a non-stick frying pan saute the oil and tofu for 5 minutes per side or until golden brown. Sprinkle over the salt and toss around until the tofu is evenly coated.

Put the cashew hollandaise ingredients into a blender and blend until smooth.

Pour into a small pot or pan and heat while stirring until it thickens. If it is lumpy pour back into the blender and blend until smooth again. You may need to add a little water to get a pourable consistency.

Place the muffins in the toaster and heat.

Put the spinach into a bowl and pour boiling water over it. Wait 30 seconds for it to start to wilt and then drain the water off. Use a paper towel to blot up any excess water.

Prepare the plate by stacking the muffin, the avocado, spinach and tofu on top.

Pour the hollandaise liberally over the tofu. Put extra splatters around the plate for decoration.

Garnish with chives.

Tip: The key to this dish being amazing is timing and keeping all components ready to serve hot at the same time.