Vegan Eggs Benedict with Asparagus

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I prepared eggs benedict for you! If I do say so myself, the hollandaise sauce is considerably better without the eggs.

 One of my favorite breakfast dishes is eggs benedict, and because Mother's Day (and my birthday!) are coming up, I knew I wanted to make a plant-based version of it at home that would be just as good as anything I could get at a restaurant.
 

There are a few steps in this recipe using different ingredients, but none of them are challenging or take a lot of time.

The tofu slabs will first be marinated in a turmeric-black salt marinade that gives it an authentic egg flavor. If you're going to make tofu scrambles and other dishes like this frequently, you'll probably need to order black salt online, but it's definitely worth it.

Any Benedict must have hollandaise sauce, but, to be really honest, I typically find it to be overly rich. Since too much hollandaise may completely dominate a dish, I frequently request it on the side so that I can add only the right amount.

This hollandaise sauce made from cashews is incredibly tasty, fluffy, and lemony. It truly is the highlight of this Benedict, especially when served with asparagus sautéed in garlic.
These days, whenever I go to the market, I always buy a few bunches of asparagus. Seeing asparagus on sale always gives me the impression that Spring is actually here, even though the weather in St. Louis screams otherwise. I appreciate how readily available they are at this time of year.

Along with a huge piece of fresh tomato, I was certain they would make the ideal addition to this Benedict. The vibrant flavors and all of the textures blend together flawlessly. It tastes good!
links:

https://learnearnwold.blogspot.com/2022/08/raw-food-diet.html

https://learnearnwold.blogspot.com/2022/08/you-say-tomato-i-say-superfood.html


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