►  Makes 4 Servings
FOR THE HOLLANDAISE SAUCE:

1/4 cup (30 g) chickpea flour

1 cup (235 ml) water

1/4 cup (55 g) vegan butter, melted

1 tablespoon (4 g) nutritional yeast 2 teaspoons lemon juice

3/4 teaspoon Indian black salt (kala namak) 1/4 teaspoon ground turmeric 1/4 teaspoon sea salt

 

FOR THE TOFU EGGS:

1  package (12 ounces, or 340 g) extra- firm tofu, drained

2    teaspoons nutritional yeast

1/4 teaspoon Indian black salt (kala namak) Pinch each of salt and freshly ground black pepper

11/2 teaspoons coconut oil

 

 

FOR THE ASSEMBLY:

1/2 pound (225 g) asparagus spears, cut in half with woody stems removed Salt and freshly ground black pepper, to taste

2 cups (40 g) packed baby arugula

1 batch of Tempting Tempeh Bacon

1/2 pound (225 g) tomatoes, sliced into wedges

To make the hollandaise sauce:

Place all the ingredients in a blender and purée until smooth. Transfer the sauce to a large sauté pan and bring to a simmer over medium-low heat, whisking frequently. Continue whisking and cook until the sauce has thickened and is no longer grainy from the chickpea flour. Adjust the heat to low to keep warm for serving.

 

To make the tofu eggs: Slice the tofu in half lengthwise and then into 8 triangles. In a small bowl, whisk the nutritional yeast, Indian black salt, regular salt, and black pepper together. Dust each side of the tofu with this mixture.

 

In a large pan, warm the coconut oil over medium heat. Once hot, place the tofu triangles in the pan and brown both sides for 5 minutes each. Adjust the heat to medium-low and move the tofu to one side of the pan.

 

To assemble:

Place the asparagus pieces in the other side of the hot pan and cook for 5 to 6 minutes, stirring occasionally. Season with salt and pepper and divide the asparagus among 4 bowls.

 

Place 2 pieces of tofu in each bowl, along with 1/2 cup (10 g) of the arugula. Divide the Tempting Tempeh Bacon and tomatoes among the bowls and drizzle each with hollandaise sauce. Serve immediately.