Sunday Morning Tofu Benedict with Hollandaise Sauce
1 pound soft or silken tofu, cut into 1/2" slabs
3 tablespoons soy sauce
3 teaspoons vinegar
large handful spinach
1/4 cup water
dash sea salt
3 english muffins (I use whole wheat)
dill weed Hollandaise sauce:
2 tablespoons vegan margarine
1 cup unsweetened nondairy milk (make sure it's unsweetened), divided
2 tablespoons nutritional yeast
couple dashes sea salt and black pepper
dash cayenne pepper or Cajun spice
dash dry mustard
5 to 8 tablespoons lemon juice, optional
1 tablespoon cornstarch
1. Lift tofu slabs onto a plate or large bowl. They will be delicate so be careful. Drizzle soy sauce and vinegar on top. Now, prepare the hollandaise sauce. In a small sauce pan, melt 2 tablespoons margarine. When melted, add 3/4 cup of the milk. Add the nutritional yeast, sea salt and pepper, cayenne or Cajun, dry mustard, turmeric, and lemon juice, if using.
2. Stir together. Mix the cornstarch with the remaining 1/4 cup milk. 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. Next, prepare the 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. Lastly, heat the tofu. 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. To assemble, place 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.
Source of recipe: Eggs benedict was always one of my favourites. I attempted to veganize this dish by looking at many recipes, and veganizing accordingly.