Tofu Benny With Vegan Hollandaise

Tofu Benny With Vegan Hollandaise Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 10 minutes


vegan hollandaise sauce

1/2 C sliced raw almonds

1/2 C unsweetened nondairy milk (or substitute water)

1 tbsp coconut oil (or vegetable oil)

1 1/2 tbsp lemon juice

2 tbsp nutritional yeast

1/2 tsp ground mustard

1/4 tsp turmeric powder

1/4 tsp sea salt

1/4 tsp white pepper

tofu benny

1 package smoked tofu (such as Sunrise Soyganic or Wildwood)

2 tsp coconut oil

5 to 6 C baby spinach

4 tomato slices

2 whole wheat english muffins


1For the hollandaise sauce, place all the ingredients in a high-powered blender and combine until really smooth. You need to let it blend until the oil starts to emulsify the mixture and it becomes very creamy.

2Heat the sauce over the stove in a small sauce pan for a few minutes to warm just before serving. If you overheat it, it will thicken too much. If that happens just add a bit more water or milk to thin it out.

3For the benny, cut the brick of smoked tofu into quarters. Heat a non-stick pan or cast iron skillet over medium heat, add the coconut oil and fry the smoked tofu on either side until lightly browned or crisp and heated through.

4Remove the tofu from the pan and add the spinach. Sauté it for a few minutes until wilted and cooked through, but still bright green in color.

5Toast your english muffins while you're frying the tofu and spinach.

6To assemble, you can add vegan butter to your english muffins if desired. Place some spinach on top, then a fresh tomato slice, a piece of smoked tofu, and then smother with hollandaise sauce.

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