Tofu Benny with Vegan Hollandaise



This tofu benny with vegan hollandaise is a delicious twist on the classic eggs benedict, perfect for a vegan brunch or breakfast. The tofu is seasoned with turmeric for a vibrant color and savory flavor, while the vegan hollandaise sauce adds a creamy and tangy element to the dish. Paired with avocado, spinach, and cherry tomatoes, this dish is both satisfying and nutritious.

Ingredients:
  • 1 block extra-firm tofu
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 4 English muffins, split and toasted
  • 1 avocado, sliced
  • 1 cup baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • For Vegan Hollandaise:
  • 1/2 cup raw cashews, soaked in hot water for 1 hour
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • Salt and pepper to taste

Instructions:

After pressing the tofu to get rid of extra moisture, cut it into four equal rectangles

Combine olive oil, turmeric, salt, and pepper in a small bowl

Apply this mixture to the slices of tofu

Tofu slices should be cooked in a skillet over medium heat for three to four minutes on each side, or until golden brown

Soak cashews, nutritional yeast, lemon juice, turmeric, Dijon mustard, garlic powder, water, salt, and pepper should all be combined in a blender

Blend until creamy and smooth

Place the toasted English muffin halves on a plate and assemble the tofu benny

Add a slice of tofu, cherry tomatoes, avocado, and baby spinach leaves to the top of each half

Pour vegan hollandaise sauce onto the tofu fries

Enjoy and serve right away!


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