Tofu Avocado Benedict
By raklisa2020
Ingredients
- 1 english muffins
- 2 thick slices of tomato
- 4 about 4 oz firm or extra firm tofu
- a small handful of lettuce
- 1/2 small avocado
- vegan hollandaise sauce (recipe follows)
- salt and pepper
- 2 tbsp canola oil
- Vegan Hollandaise Sauce
- 2 tbsp vegan butter (I use Earth Balance)
- 1 tbsp all-purpose flour
- 1/2 cup unsweetened non-dairy milk
- 1 tbsp + 1 tsp nutritional yeast
- 2-3 tsp lemon juice (to taste)
- salt and pepper
- pinch of cayenne
- pinch of turmeric (optional, for color)
Details
Servings 2
Adapted from thesweetlifeonline.com
Preparation
Step 1
To make Hollandaise Sauce place vegan butter in a small sauce pan and bring to boil.
Add flour and whisk until it forms a paste.
Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes).
Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together.
Set aside.
To make tofu heat canola oil over medium heat.
Slice tofu 1/2 inch thick and sprinkle each side with salt and pepper.
Place tofu in pan with hot oil and pan fry on each side for about 4-5 minutes, until browned.
Remove from heat.
To assemble the Benedict, slice english muffin in half and toast. Top each muffin with a small amount of lettuce and one tomato slice each. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.
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