Tofu Benedict with Hollandaise Sauce

Why not enjoy Sunday brunch in the comfort of your own home, never having to take off your slippers!  You can make this dish with any sort of veggies, even adding a slice of soy cheese if you so desire.  Serve with a side of home fries.

Tofu Benedict with Hollandaise Sauce

Toppings: 

            Fried Tofu

            Spinach  (steamed)

            Soy or Tempeh bacon, cooked according to package

            Fresh Tomato slices

Tofu:

1            14 oz. pkg. firm tofu

3            tablespoons soy sauce

              olive oil for frying

Hollandaise Sauce:

2            tablespoons vegan margarine

3/4 cup + 1/4 cup unsweetened nondairy milk, divided

1            teaspoon lemon juice, optional  (you can add more if you like)

2            tablespoons nutritional yeast

1/8         teaspoons sea salt and pepper

              dash cayenne pepper

              dash dry mustard

              dash turmeric

1            tablespoon cornstarch

Pat tofu dry to remove excess water then slice tofu 3/4 – 1” thick and drizzle soy sauce over and set aside.  The Tofu is delicate so be careful when picking up.

For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric.  Simmer.  Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone.  Add this mixture to the sauce, and bring to boil.  Keep stirring, as sauce will thicken quickly.  Remove from heat and cover to keep warm.

Steam spinach, slice tomatoes, and prepare soy bacon (if using). 

Add oil to frying pan and add tofu slices.  You can give a quick fry (about a minute on each side) but we like ours a little crispier so we turn when browned.  Pop in English muffins.

Assemble by placing 1 slice of tomato on English muffin then start adding your other ingredients.  We added a slice of tofu on top of tomato, then tofu then another tomato, soy bacon, spinach and top with the sauce.