Smoked ‘Eggs’ Benedict Croissant with Hollandaise & Coconut Bacon
Serves 5
Cooks in 45 minutes
Prepared by Gaz Oakley
Ingredients
10 La Boulangère Vegan
Croissants
225g extra firm smoked tofu,
halved & pressed to remove
water
4 tbs corn flour
1 tbs chicken seasoning
(herb & spice mix)
2-3 tbs olive oil
‘HOLLANDAISE’ SAUCE
1/2 cup/120ml soy milk
3 tbs white wine vinegar
120ml yellow rapeseed oil
1/2 tsp english mustard
COCONUT ‘BACON’ BITS
1 cup/100g coconut flakes
2 tbs maple syrup
2 tbs liquid smoke
2 tbs soy sauce
1 tbs sweet smoked paprika
2 tbs coconut oil
CARAMALISED RED ONION
2 tbs rapeseed oil or water
3 red onions, peeled, halved
& finely sliced
1/4 cup/50g coconut sugar
4 tbs balsamic vinegar
1 tsp dried thyme
GARNISH
Sautéed spinach
Cherry tomatoes, halved
Fresh chives, chopped fine
Method
Prepare the hollandaise sauce by adding the soy milk, vinegar, mustard and a pinch of salt and pepper to a measuring jug.
Blend with an electric blender. Whilst blending slowly trickle in the oil until the sauce starts to thicken up.
Once you’ve added all the oil it should be thick and creamy, but still pourable. If your sauce is too thick stir in a few additional tablespoons of soy milk. Cover the sauce with cling film and set aside.
Next prepare the coconut bacon.
Pre-heat your oven to 180°C and line a baking tray. Add all the ingredients to a bowl and stir well. Once each coconut flake is coated well, spread the coconut evenly over your lined baking tray.
Bake in the oven for 10-15 minutes until golden and crisp.
Check and stir the coconut a couple of times whilst cooking as it can easily burn.
For the caramelised onions, add a touch of oil to a saucepan over a medium heat, followed by the onions.
Cook for 3-4 minutes stirring often until they start to soften and colour. Add the sugar, vinegar, thyme and salt and pepper to season.
Stir well and turn the heat down very low. Cover the saucepan and allow the onions to caramelise for 15 minutes.
Stir shake the pan every now and then. Before serving make sure you’ve baked your croissants and prepared your garnishes.
In a small bowl, mix together the cornflour and chicken seasoning. Coat the tofu fillets in the flour mix then place them into a hot non-stick pan with a little oil.
Cook the tofu on all sides for 3-4 minutes or until golden and crispy.
Serve up the tofu stacked on top of your hot croissant, sautéed spinach, hollandaise sauce and crispy coconut bacon.
