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5 from 1 vote

Grilled Asparagus Smoked Tofu Benedict + Macadamia‐Chive Hollandaise {vegan, gf option}

vegan, dairy‐free, egg‐free, sugar‐free, gf option
Inspired by/adapted from Hot For Food.A brunch classic reinvented. Smoked tofu and grilled asparagus sing when topped with a super creamy and easy macadamia‐chive blender hollandaise. Whip this quick brunch up on your next lazy Sunday and serve alongside huge mugs of coffee and tall glasses of orange juice or bloody marys.
Servings 4



  • 1 cup raw macadamias soaked 4–6 hours
  • 1/4 cup raw cashews soaked 4–6 hours
  • 1 cup almond milk or water
  • 3 tbsp olive oil
  • 2 tbsp coconut oil
  • 2 tbsp fresh lemon juice approx 1/2 a lemon
  • 1 1/2 tsp white wine vinegar
  • 1 tbsp nutritional yeast
  • 1/8 tsp turmeric powder
  • 1 tsp fine sea salt or to taste
  • a few grinds of pepper
  • 1 tbsp finely chopped chives or 1 tsp tarragon for a different + equally delicious hollandaise


  • 4 thick slices of crusty bread / english muffins i used turkish style bread
  • 1 x 300 g block smoked tofu or regular firm tofu if you are unable to find smoked
  • 300 g asparagus about 2 bunches, woody ends cut off
  • 1 garlic clove cut in half
  • olive oil
  • sea salt + black pepper

serving suggestions

  • 1 avocado skin removed + avo sliced thinly
  • a few handfuls baby spinach
  • coconut bacon
  • chives / herb flowers
  • coffee + orange juice / bloody marys for the ultimate brunch



  • Drain the soaked nuts & add to a blender (preferably a high speed one if you have it) with all of the other hollandaise ingredients except the chives. Blend on high speed until the sauce is completely smooth & all the ingredients have emulsified. It should not be grainy at all, if it is, just keep blending. I have a vitamix & didn't soak the nuts at all (although it really is best to soak them!), it took 5 minutes or so to get the sauce super smooth & creamy, so just be persistent. Add a few more tbsp. of almond milk / water if needed to thin it out a little. Once smooth, pour it into a little saucepan ready to heat up. Stir in the chopped chives, check the seasoning & add a little more salt / pepper / lemon if it needs it.


  • Get your grill (or a grill pan / fry pan) nice & hot. While you're waiting for it to heat up, drizzle the sliced bread with some olive oil & cut your tofu block into 8 thinish slices (2 per person). Make sure all of your benedict ingredients are prepared & ready to go. Start to heat your hollandaise, keep an eye on it & make sure to only just warm it. Once warmed through, remove from the heat & cover with a lid until ready to use or keep warm on a very low heat.
  • Once the grill / pan is heated to a high heat, throw in your bread & allow to cook until golden brown & crunchy on each side. Remove to a plate & rub with the cut end of the garlic clove & sprinkle with a little sea salt. Place your tofu on the grill, drizzle with some olive oil & sprinkle with salt & pepper. Cook until browned all over, about 2 minutes each side. Remove to the plate with the bread. Now toss your asparagus with a little olive oil, salt & peper and place on the grill. Cook until tender (but still a little crunchy) & charred in places, turning with tongs as the spears cook. My thin, new season asparagus only took 2–3 minutes, if you have thicker spears they will take longer to cook. Remove to the plate with the bread & tofu. If you have a big grill / pan, you could just cook everything all at once (just make sure you don't crowd the food, or it won't grill properly).


  • Put your garlic rubbed bread on a plate, top with avocado slices & a handful of baby spinach if using, then the tofu, grilled asparagus spears & a big drizzle of the warm hollandaise sauce. Sprinkle with some coconut bacon if using & some finely chopped chives / herb flowers. Pour any leftover warmed hollandaise into a jug & keep on the table for people to add more to their benedict if they'd like. Serve straight away alongside big mugs of coffee, orange juice or bloody mary's for a brunch feast.