Vegan Tofu Benedict With Hollandaise

Make a restaurant worthy brunch at residence with this scrumptious recipe from the Sizzling For Meals Consolation Classics cookbook. Professional tip: add some recent avocado for added creaminess!

What you want:

For the hollandaise sauce:
½ cup sliced blanched almonds
½ cup unsweetened vegan milk
2 tablespoons dietary yeast
½ teaspoon mustard powder
½ teaspoon salt
½ teaspoon floor white pepper
¼ teaspoon turmeric
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon vegetable oil

For the tofu:
1 (16-ounce) bundle medium-firm tofu
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil

For assembling:
10 cups packed child spinach
¼ teaspoon salt
¼ teaspoon black pepper
2 vine tomatoes, sliced
Hollandaise Sauce (recipe above)
4 English muffins, break up in half
4 tablespoons vegan butter
¼ cup chives, for garnish
¼ teaspoon floor cayenne, for garnish

What you do:

  1. For the hollandaise, right into a high-powered blender, add all components and mix till very clean. If wanted, add small quantities of milk till desired consistency is achieved. 
  2. In a saucepan over low warmth, add sauce and whisk consistently, earlier than serving. Watch out to not overheat sauce, as it’s going to thicken and get lumpy. If this happens, reblend to clean. 
  3. For the tofu, drain tofu and pat dry of extra moisture. Slice tofu into quarters and slice every quarter in half lengthwise to get 8 thick medallions. Season tofu on all sides with paprika, salt, and pepper. 
  4. In a big cast-iron skillet over medium-high warmth, heat oil. Place tofu in pan and fry for 3 minutes on first aspect. Flip and fry for one more 3 minutes, till a pleasant golden crust is developed. Proceed turning items to fry all sides. Take away tofu, cowl to remain heat, and put aside. 
  5. Decrease warmth to medium and sauté spinach with salt and pepper till simply wilted and cooked by means of. Take away greens from pan. Add tomato slices and fry for 1 minute both sides. 
  6. Heat up hollandaise sauce and toast and butter English muffins. High every muffin half with greens, a tomato slice, a chunk of tofu, and a dollop of heat hollandaise. Garnish with chives and a sprinkle of cayenne. 
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