Easy Tofu Benedict with Vegan Hollandaise Sauce
Author: 
Recipe type: Brunch
Serves: 4
 
This vegan take on Eggs Benedict combines a luscious, creamy vegan Hollandaise sauce with pan-fried tofu, wilted spinach and fresh tomatoes atop crispy toasted English muffins.
Ingredients
  • 4 English muffins, toasted
  • 1 Tbs coconut oil
  • 1 package firm tofu, drained and pressed for 20 minutes
  • 1 large tomato, sliced
  • 2 cups fresh spinach
  • For the Vegan Hollandaise Sauce:
  • 1 Tbs olive oil
  • 3 Tbs onion, finely minced
  • ¾ cup unsweetened almond milk
  • 1 Tbs cornstarch
  • ¼ cup water
  • 1 Tbs white balsamic vinegar
  • 1 Tbs nutritional yeast flakes
  • 1-2 Tbs lemon juice (to taste)
  • ⅛ tsp turmeric
  • salt and pepper, to taste
Instructions
  1. Begin by preparing the sauce. In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in water and vinegar and bring to a boil. Simmer until the mixture reduces to about 2 Tbs.
  2. In a cup, mix together the almond milk and cornstarch. Add almond milk slowly to the saucepan, stirring constantly for about 5 minutes while the mixture thickens. Add nutritional yeast, turmeric and 1 Tbs lemon juice and stir together. Season with salt and pepper to taste, adding additional lemon juice if desired. Remove from heat and allow to cool slightly while preparing the tofu.
  3. In a pan over medium heat, melt the coconut oil. Slice the tofu into 8 equal slices. Pan fry the tofu slices in the coconut oil, seasoning with salt and pepper. Fry until both sides are golden and browning on the edges. Transfer tofu to a plate. In the still-warm pan, wilt the spinach for about one minute.
  4. Assemble the bennies by placing one English muffin on each plate and top the bottom half with wilted spinach, tomato slices, and two slices of tofu. Drizzle vegan Hollandaise sauce on top of each. Top with the top halves of the English muffins, if desired. Serve immediately.
Recipe by Body Mind Freedom at http://bodymindfreedom.com/easy-tofu-benedict-with-vegan-hollandaise-sauce/