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.