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Sunday Morning Tofu Benedict with Hollandaise Sauce

What you need: 

1 pound soft or silken tofu, cut into 1/2" slabs
3 tablespoons soy sauce
3 teaspoons vinegar
large handful spinach
1/4 cup water
dash sea salt
3 english muffins (I use whole wheat)
dill weed Hollandaise sauce:
2 tablespoons vegan margarine
1 cup unsweetened nondairy milk (make sure it's unsweetened), divided
2 tablespoons nutritional yeast
couple dashes sea salt and black pepper
dash cayenne pepper or Cajun spice
dash dry mustard
dash turmeric
5 to 8 tablespoons lemon juice, optional
1 tablespoon cornstarch

What you do: 

1. Lift tofu slabs onto a plate or large bowl. They will be delicate so be careful. Drizzle soy sauce and vinegar on top. Now, prepare the hollandaise sauce. In a small sauce pan, melt 2 tablespoons margarine. When melted, add 3/4 cup of the milk. Add the nutritional yeast, sea salt and pepper, cayenne or Cajun, dry mustard, turmeric, and lemon juice, if using.
2. Stir together. Mix the cornstarch with the remaining 1/4 cup milk. Add this mixture to the sauce, and bring to boil. Keep stirring consistently as sauce will thicken quickly. Remove from heat and cover to keep warm.
3. Next, prepare the spinach. In frying pan, add spinach, water and sea salt. Cover and steam for a minute or two. Or, put spinach in covered bowl in microwave for 45 seconds with water and sea salt. Keep warm.
4. Lastly, heat the tofu. Place tofu and some of the marinade in a frying pan and heat about a minute or two on each side. Caution when flipping as they are delicate. Toast English muffins.
5. To assemble, place 1 slice of tofu on top of half of an English muffin. Cover tofu with a few leaves of spinach. Drizzle Hollandaise sauce all over spinach and tofu. Top with a pinch of fresh or dried dill weed.
Source of recipe: Eggs benedict was always one of my favourites. I attempted to veganize this dish by looking at many recipes, and veganizing accordingly.

Preparation Time: 
15 to 20 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes


Really liked the sauce (used over tofu scramble). Used unsweetened almond milk, and only added the nooch and lemon juice to taste along with dried tarragon and dijon mustard.

Also, due to having to leave the stove, I added the milk and cornstarch to the pot, took the pot off the heat and walked away for about twenty min.  I came back to put the heat back on to thicken it, and it was already the perfect thickness, nice way to finish it without worrying about it burning or sticking to the pan.


The tofu is really delicate, so you can't flip it in the pan often, just keep it frying on one side, then flip once and fry the other. That's interesting your sauce turned out sweet, each time I make it I think the sauce tastes fairly salty. But worcestershire would def. be a great addition.


This was all right, the silken tofu kept falling apart, freezing then thawing would probably solve that. The sauce was a bit sweet for me, I wish I had added the worcestershire.


I've been meaning to experiment with the Benedict idea because I miss it so much. I'm gonna try this on Sunday morning. I'll let you know how it turns out!


Made this today....I added sliced tomato and some seitan with smoked salt for a bacon flavor.  I also added some Worcestershire sauce to the sauce.  It all turned out tasty.

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