TEMPEH BACON HOLLANDAISE BOWL
SERVES 4 BOWLS
FOR THE HOLLANDAISE SAUCE
1/4 cup (30 g) chickpea flour
1 cup (235 ml) water
1/4 cup (55 g) vegan butter, melted
1 tbsp. (4 g) nutritional yeast
2 tsp. lemon juice
3/4 tsp. Indian black salt (kala namak)
1/4 tsp. ground turmeric
1/4 tsp. sea salt
FOR THE TOFU EGGS
1 package (12 oz, or 340 g) extra-firm tofu, drained
2 tsp. nutritional yeast
1/4 tsp. Indian black salt (kala namak)
Pinch each of salt and freshly ground black pepper
1 1/2 tsp. coconut oil
FOR THE ASSEMBLY
1/2 lb. (225 g) asparagus spears, cut in half with woody stems removed
Salt and freshly ground black pepper, to taste
2 cups (40 g) packed baby arugula
1 batch of Tempting Tempeh Bacon
1/2 lb. (225 g) tomatoes, sliced into wedges
NUTRITIONAL VALUES
Calories: 250kcal
Fat: 13.7g (1.7g S.Fat)
Carbs: 19.5g
Protein: 18.2g
Sugar: 4g
Sodium: 154mg
METHOD
To make the hollandaise sauce:
In a blender, combine all the ingredients and puree until smooth. Transfer the sauce to a large sauté pan and heat over medium-low heat, whisking frequently. Cook, whisking constantly, until the sauce thickens and is no longer grainy from the chickpea flour. Reduce the heat to low to keep the dish warm until ready to serve.
To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.
Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.
To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.
Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.
To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.
Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.
To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.
Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.
