Asparagus, beans, tofu Hollandaise

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.

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