Asparagus, beans, tofu Hollandaise

March 22, 2024 Published by Dina

His and hers weekend breakfast. Previous post was “his” with poached eggs. This is “hers” with butter beans and soy “hollandaise”. It’s not like I “never” eat eggs but right now I am interested in creating more plant based recipes. 

Steam or roast the asparagus.
Sauté half an onion, slivered, in olive oil or water, add hot pepper flakes, the beans, S&P, cook to warm it up. 

The “hollandaise” I used was a thinned out plant based mayo I made the other day with silky tofu, cider vinegar, Dijon mustard, salt, white pepper and soy milk. Mix in a blender or an immersion blender. It thickened in the fridge so I thinned it out with more milk and warmed it up a bit in the microwave. 

Here are approximate measurements:

1 pack soft silky tofu
1/3 cup (or more) soy milk
1 tbs cider vinegar
1 tbs Dijon mustard
Sat and white pepper to taste
A dash Tabasco sauce
A light sprinkle garlic powder

Blend until smooth, refrigerate until needed. Thin out with mor soy milk to use as sauce. For deeper colour add a little turmeric.

Processed with VSCO with a6 preset
Processed with VSCO with a6 preset

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