Oumph! Benedict

Oumph! Benedict

Oumph! Benedict

Serves 4


1 pack Oumph! Smoky Bits (180 g)


Breakfast Muffins:

300 ml wheat flour

200 ml graham flour (or un-sifted whole wheat flour)

2 tsp baking powder

1 tsp salt

50 g plant-based margarine + a little bit extra for frying

200 ml unsweetened soya milk + a little to brush with

400 g firm tofu

a pinch of Kala Namak


A pack of ready made vegan Hollandaise sauce


Cooking oil, for frying



Fry the Oumph! Smoky Bits in cooking oil until they’re crispy and a nice colour.


Turn the oven on to 250 C (gas mark 9)


Mix the dry muffin ingredients in a bowl. Work the margarine in to the dry mix with your fingers. Add the soya milk and knead into a smooth dough, and roll into an approx. 20 cm long roll. Cut into 8 thick slices, make some holes in the top with a fork. Place the slices on to a baking tray covered with baking paper.


Bake in the middle of the oven for approx. 8-10 minutes.


Cut the tofu into 1 cm thick slices, and cut each slice into a circle. Add a little bit of Kala Namak on the tofu.


When the muffins are baked, cut them in half and fry in margarine until golden. Heat up the hollandaise sauce. Place the muffin halves on serving plates, put the tofu sliced on top and pour the sauce over. Top with Oumph! Smoky Bits and the muffin lid.


Indulge – perfect for a lazy day brunch !


Top tip!

The muffin dough can be done several days in advance, roll the dough into an approx. 20 cm long roll, wrap in cling film and store in the fridge. Just slice and bake next time you fancy muffins.