If you want to impress your guests then this is a dish to do so. I couldn’t believe how amazing this hollandaise sauce tasted! The cooking process is quite simple, the only challenge is a tiny bit of multitasking to get everything ready on time. This savory, rich sauce is a great stand-in for traditional egg- and butter-based hollandaise. Serve warm over a tofu frittata, on sliced tomatoes and toast, or spoon over steamed veggies.
INGREDIENTS (4 portions):
Ingredients main:
- Thin green asparagus
- Sliced and cooked potatoes
- 2 large tomatoes
- 4 small portobello mushrooms
- 1 small block of firm tofu
- A bit of flour
- 1 large pack of spinach
- Sea salt
- Pepper
- Olive oil
- Garlic
Ingredients hollandaise sauce:
- 1 cup cashew nuts
- 1 cup water
- 2 1/2 tbsp lemon juice
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1 tsp Dijon mustard
- 1 small tsp turmeric
METHOD:
Put all hollandaise sauce ingredients into a small powerful blender and blend until you get a smooth texture. You might have to add a bit of extra water to get the desired consistency.
Then cut large tomatoes to get 4 thick slices and repeat the same with the tofu (the slices should be roughly the same size as the tomatoes). You could use the ends of the tomatoes to add to a salad. Squeeze some of out the water out of the tofu and season well with salt, garlic and pepper (repeat the same step with the potatoes, tomatoes and mushrooms) and dunk the tofu into flour so it’s covered well on both sides. Heat up a griddle pan and add some oil to it. Place the sliced and cooked potatoes and fry well on both sides until you get nice griddle pan marks. Put them aside to serve later. Place the tomatoes, tofu and mushrooms into the pan. Lightly cover the asparagus in a little bit of oil and garlic (easiest with garlic powder) and add to the pan as well until you get nice marks (make sure you don’t overcook the asparagus). While they are frying add some oil to a pan, add the spinach and sauteé with a bit of salt, garlic and pepper.
Once everything is ready serve with the spinach at the bottom, followed by the tofu, then tomato, mushroom and then asparagus on top. Plate the potatoes and pour over the hollandaise sauce.
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