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Sunday Morning Tofu Benedict with Hollandaise Sauce

What you need: 

1 (14 ounce) package soft or silken tofu
3 tablespoons soy sauce
3 teaspoons vinegar or lemon juice Hollandaise Sauce:
2 tablespoons vegan margarine
3/4 cup + 1/4 cup unsweetened nondairy milk, divided
1/4 cup lemon juice, optional
2 tablespoons nutritional yeast
1/8 teaspoon sea salt and pepper
dash cayenne pepper or Cajun spice
dash dry mustard
dash turmeric
1 tablespoon cornstarch Spinach:
large handful spinach
1/4 cup water
dash sea salt 3 whole wheat vegan English muffins
dill weed, to taste

What you do: 

1. For tofu, cut the tofu into 3/4-1” thick slabs. (I was able to cut my tofu into 6 slabs.) Lift slabs onto a plate or large bowl. They will be delicate so be careful. Drizzle soy sauce and 3 teaspoons of vinegar or lemon juice on top. (I do mine one by one to give them each more flavor.) Set aside.
2. For hollandaise, in a small sauce pan, melt 2 tablespoons margarine. Stir in 3/4 cup nondairy milk, lemon juice (you may leave lemon out if you prefer the sauce to be more creamy and not have a kick), nutritional yeast, sea salt, pepper, cayenne or Cajun, dry mustard, and turmeric. Simmer. Mix the tablespoon of cornstarch with the soy milk you had set aside until all lumps are gone. Add this mixture to the sauce, and bring to boil. Keep stirring consistently as sauce will thicken quickly. Remove from heat and cover to keep warm.
3. For spinach, in frying pan add spinach, water, and sea salt. Cover and steam for a minute or two. Or, put spinach in covered bowl in microwave for 45 seconds with water and sea salt. Keep warm.
4. Place tofu and some of the marinade in a frying pan and heat about a minute or two on each side. Caution when flipping as they are delicate. Toast English muffins.
5. Assemble by placing 1 slice of tofu on top of half of an English muffin. Cover tofu with a few leaves of spinach. Drizzle Hollandaise sauce all over spinach and tofu. Top with a pinch of fresh or dried dill weed.
This recipe will make 6 English muffins, or 3 servings if each person is served two. Indulge and enjoy!!
Source of recipe: I was inspired to veganize one of my former favorite breakfast dishes. I looked at a lot of non-vegan recipes and veganized accordingly.

Preparation Time: 
20 minutes, Cooking time: At least 30 minutes
Cooking Time: 
At least 30 minutes


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Yum! Followed the recipe exactly and it turned out great. Well, I guess I added a bit less than 1/4 C lemon juice to the hollandaise sauce, and I think that was a good move. At first I thought there would be too few spices in the hollandaise, but it was perfect. Great recipe!


Do not use arrowroot powder instead of cornstarch >.< It just doesnt work for this recipe. My sauce is more like soup. Obviously my fault. I also used coconut milk instead of soy milk which I think gave it a weird consistence too. As for the lemon part, I'd halve it next time. The tofu is definitely interesting and despite all my mistakes I'd try this again with the right  ingredients and halving the lemon. You wrote this recipe well though and I appreciate that!


seriously delicious!!!! the only thing i would recommend is that you mix your cornstartch first in a tiny bit of water, otherwie it can make the hollandaise a little lumpy...


This recipe is so good even my carnivore hubby liked it!

I made the non-vinegar version, but I think I"ll try it with vinegar next time.

The only thing I changed was I added asparagus and layered it with spinach and a few crunchy sprouts, which I think added a nice touch.


I honestly can't remember ever having regular egg benedict when I was pre-gan but I thought I'd give this a try because it looked so darn yummy! And OMG, SOOOO Good! The lemon kick in the sauce was just right and I liked the little bit of much that I think I licked the plate after the tofu/english muffins were gone. I didn't have any spinach so I made it topped with baby broccoli and it came out just perfect..I'll probably try the spinach next time though. Thanks for the recipe! ;)b


Simply delicious! The sauce is amazing! Great recipe.



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