Butcher Shop Tofu Eggs Benny

We're spilling the beans on one of our most popular Butcher Shop dishes, the tofu eggs benny, so you can enjoy it from the comfort of your own kitchen (or bed, let's be real here).

Below you'll find recipes for the three base components; the decadent plant-based hollandaise, the farm-fresh tofu egg (including the famous yam yolk), and the crispy home fries. We've also included two of our favourite benny flavours in case you want to spice things up from the classic - or blaze your own trail with new topping combinations.

Be sure to share your Very Good Tofu Benny creations with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

Hollandaise Sauce

  • 1 ½ c aquafaba (chickpea cooking liquid)
  • ¼ tsp black salt - available in most supermarkets or Indian food stores 
  • Juice of half a lemon
  • Zest of 1 whole lemon 
  • ¾ tsp turmeric  
  • 2 c light oil (sunflower or avocado)
  • ¾ tsp salt 
  • 1 ½ tbsp cornstarch + ¼ cup water

Add all of the ingredients apart from the oil, cornstarch and water to a blender. 

Blend on medium speed, slowly adding the oil until all of it is incorporated. Add a little more black salt if needed but be careful, it’s quite strong.

Add the cornstarch to the water and mix well.

Pour the contents of the blender into a saucepan with the cornstarch and water mixture.

Heat on mid-low stirring constantly until the sauce thickens, this should take around 8-10 mins. Ensure that you are heating gently so the sauce doesn’t split.

Tofu Eggs

  • 1 pack medium-firm tofu
  • 1 medium yam

Cut the tofu into 4 equal slices to make 4 squares. Use a cookie cutter to cut the eggs into rounds. If you don’t have a cookie-cutter and don’t mind the visual aspect you can leave the tofu square - edgy move.

Peel the yam and cut into 1-inch cubes. Toss with oil, salt and pepper and put on a baking dish lined with parchment paper. Cover with tin foil and bake for 40 mins at 350℃.

Remove from the oven and transfer to a blender or food processor. Add ⅓ cup of hollandaise and blitz until very smooth. Set aside to heat up when serving. Use an ice cream scoop to place a round dollop of the yam mixture on top of the tofu.

Home Fries

  • 1 ½ lb of russet potatoes
  • 3-4 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp Italian seasoning

Heat the oven to 350℃ 

Peel the potatoes and cut into roughly 1-inch cubes. Wash under cold water for a couple of minutes to remove some starch

Pat the potatoes dry and add to a bowl with 3-4 tbsp olive oil and sprinkle liberally with salt and pepper.

Transfer the potatoes to a baking sheet lined with parchment. Bake for 35-45 minutes until the potatoes are crispy, golden brown and soft all the way through.

To finish the potatoes, toss with Italian seasoning and keep warm until serving.

Lox Benny

Serves 2

  • 1 English muffin
  • 1 pack of Save da Sea carrot lox (can sub homemade plant-based lox)
  • 1 tbsp capers
  • 2 tbsp vegan parmesan cheese
  • 3 cups baby spinach
  • 2 tofu eggs (see recipe above)
  • 1 batch plant-based hollandaise (see recipe above)

Cook the spinach in a pan, adding salt and pepper as the spinach begins to wilt. Meanwhile, toast the English muffin.

Top the toasted muffins with spinach, lox, tofu egg and hollandaise, sprinkle with capers and vegan parmesan cheese. Serve with a side of home fries and mixed greens with dressing of your choice.

Sausage Benny

Serves 2

  • 1 English muffin
  • 2 British Bangers
  • 4-5 brown cremini mushrooms 
  • ¼ medium onion 
  • 2 cups baby spinach
  • 2 tofu eggs (see recipe above)
  • 1 batch plant-based hollandaise (see recipe above)

Slice onion and mushrooms, cut two British Bangers into disks at an angle.

Heat a skillet or non-stick frying pan over medium heat. Add a little oil and add the sausages to the pan, brown on both sides for 2-3 minutes. Add onions and cook until browned, then add mushrooms and cook for another 2-3 minutes. Add 1 cup of spinach and cook until wilted.

Toast English muffins and top with sausage and onion mix on top, tofu eggs and hollandaise.

Serve with hash browns, mixed salad greens and a dressing of your choice.

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