Serves 2 | Prep Time: 40 min | Cook Time: 20 min
As breakfast is the most important meal of the day, I often have it twice—you can never be too careful! You’ll be back for seconds, too, after tasting this delicious tofu Benedict.
Hollandaise:
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 cup + 2 tablespoons (280 mL) plant milk
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon lemon juice
½ teaspoon maple syrup
Tofu Eggs:
1 (8 oz/225 g) block extra-firm tofu
2 cups (500 mL) vegetable broth
1½ tablespoons apple cider vinegar
1 teaspoon Himalayan salt or 2 teaspoons salt
Mushrooms:
1½ tablespoons vegetable oil
3 portobello mushrooms, sliced
4 cups (70 g) baby spinach
Salt and black pepper, to taste
To Serve:
2 English muffins, halved and toasted
Handful of chives, minced
Orange wedges (optional)
For the Hollandaise:
1. In a saucepan over medium heat, whisk together the flour and oil for 1 to 2 minutes.
2. Add the milk. Whisking constantly, bring the mixture to a boil. Lower the heat to medium and whisk in the remaining ingredients until combined.
3. Keep cooking for 1 to 2 minutes, whisking constantly, until the sauce is smooth. Set aside.
For the Tofu Eggs:
4. Cut the tofu into 4 equal slices widthwise.
5. In a saucepan over high heat, bring the vegetable broth to a boil. Add the tofu, apple cider vinegar, and salt. Lower the heat to medium-low and simmer for 10 minutes.
6. Remove from the heat and let the tofu rest in the broth until ready to serve.
For the Mushrooms:
7. In a skillet over high heat, heat the oil, then add the mushrooms and sauté for 5 minutes.
8. Add the baby spinach, then season with salt and pepper and stir to combine. Set aside.
To Serve:
9. Place 2 of the toasted English muffin halves on each plate.
10. Spoon the mushroom mixture over each English muffin half, then top each with a tofu egg.
11. If necessary, return the hollandaise to the heat for a few minutes to warm up. Cover the tofu eggs with the hollandaise sauce and
