Summary

Ingredients

• 200 g tempeh
• 6 tablespoon soy sauce
• 4 tablespoon maple syrup
• 2 teaspoons liquid smoke

Also: (for the vegan scrambled eggs)

• 200 g tofu, natural
• 3 spring onion (s)
• 1 tomato (s)
• 1 teaspoon kala namak
• 0.5 teaspoon ½ turmeric

For the sauce:

• 300 ml almond milk (almond drink)
• 4 tablespoon chickpea flour
• 4 tablespoon oil or alsan
• 1 tablespoon yeast flakes
• 2 teaspoons lime juice
• 1 teaspoon kala namak
• 0.25 teaspoon ¼ turmeric

Also:

• 6 sheets filo pastry
• Vegetable oil
• cress
• salt and pepper

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Instructions

1. Cut the tempeh into 6 triangles and place in an airtight container. Mix the other 3 ingredients for the marinade and pour over the tempeh. Close the lid and shake the container well so that the tempeh is completely covered with marinade. Marinate in the refrigerator for at least 1 hour.
2. Dice the tomato and slice the spring onions. Crumble the tofu with a fork. Heat some oil in a large pan and fry the tofu all over until it starts to turn brown. Mix the Kala Namak with 2 tablespoons of water, pour over the tofu and stir in well. Add the diced tomatoes and the spring onions and season again with salt and pepper. Transfer to a small bowl and set aside.
3. Wipe the pan with a paper towel and reheat some oil in the pan. Fry the tempeh slices on both sides.
4. Preheat the oven to 180 ° C.
5. Place the filo pastry in front of you on the table so that the long side faces the lower edge of the table. Brush the upper 2/3 of the filo pastry with oil and fold the lower half over twice so that you now have 3 layers of filo pastry in front of you. Now it is best to imagine a square on the far left that is as wide as the dough is high. Mentally divide this square into 2 triangles - one on the top right and one on the top left. Now place some scrambled eggs and 1 slice of tempeh bacon on the triangle at the top right. Now fold the lower triangle upwards. Fold the resulting triangle to the right, then down, etc., until the dough is completely rolled up. Cut off the protruding edge. Do the same with the other 5 sheets of pastry.
6. Bake the dumplings in the hot oven for about 16-18 minutes.
7. In the meantime, mix the ingredients for the hollandaise sauce in a blender. Heat in a small saucepan and simmer, stirring constantly, until the sauce thickens. If the sauce is too thick for you, add a little more almond milk. Arrange the finished Egg Benedict bags on plates, pour the sauce over them and garnish with cress. Serve warm.