A tasty vegan take on the traditional Eggs Benedict, with crispy tofu and sauted spinach on top of whole grain English muffins, covered in a rich vegan hollandaise sauce.
Ingredients: 4 slices whole grain English muffins. 1 package firm tofu, drained and sliced into 8 pieces. 2 cups fresh spinach. 1 tablespoon olive oil. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon turmeric. Salt and pepper, to taste. Vegan hollandaise sauce store-bought or homemade. Chopped chives, for garnish.
Instructions: Preheat oven to 375F 190C. Place tofu slices on a parchment-lined baking sheet and bake for 20-25 minutes, until golden brown and slightly crispy. In a skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste. In a small bowl, whisk together nutritional yeast, lemon juice, turmeric, salt, and pepper to make a tofu marinade. Remove tofu from the oven and brush each slice with the marinade. Return to the oven for an additional 5 minutes. Toast English muffins until lightly browned. To assemble, place a handful of spinach on each English muffin half, followed by two slices of marinated tofu. Drizzle with vegan hollandaise sauce and garnish with chopped chives. Serve immediately and enjoy!
Avery B
