This recipe is from Veg Fest Colorado and is perfect for a weekend breakfast or brunch with friends or family.   We usually make the sauce the night before and simply heat it in the morning.  You will have extra sauce left to make more Bennies later in the week, or to use on cooked vegetables, as a condiment on sandwiches, or on just about anything!

 

1 lb. firm tofu, drained
¼ cup low sodium soy sauce or Bragg Liquid Aminos

 

The night before, drain the excess water from the tofu and slice it across

the width into 14 pieces.  Pat each piece dry and place in a single layer in

a shallow glass pan.  Pour the Bragg’s or soy sauce over the tofu.

Cover the tofu, put it in the refrigerator and allow it to marinate overnight.

 

The next morning, brown the prepared tofu in a non stick skillet (you can use

a small amount of oil if desired).  Set the tofu aside and keep warm. 

Meanwhile, make the sauce or heat it if you made it the night before.  

 

Eggless Hollandaise Sauce

• 2 T Earth Balance or other soy margarine

• 1 cup finely chopped onion (about 1 small onion)

• 2 tsp. minced garlic

• 21 oz. silken firm tofu  (a package of silken tofu is generally 12.3 oz., so use most of 2 packages)

• 4 T lemon juice

• 4  T white wine

• 2 to 3 tsp. prepared brown or yellow mustard

• 1 ½ tsp. seasoned salt (or to taste)

• 3 dashes cayenne pepper (optional)

• (I also add 2 tsp. each of tahini and agave, but this is optional)

• ¼ tsp. turmeric (optional)

 

Sauté the onion in the margarine until it is translucent.  Transfer the onion to a blender and add all the remaining sauce ingredients. 

Blend until smooth, then heat in a pan until warm.   

 

Assemble the Benedicts

• 7  English muffins (14 halves), lightly toasted

• 1  bunch of spinach or kale washed, de-stemmed and steamed a few minutes (or use uncooked fresh baby greens)

• 2 or 3 large ripe tomatoes, cut into 14 slices.

• avocado slices (optional)

• sprouts (optional)

 

Top each toasted muffin half with some spinach, a tomato slice and a piece of tofu.  Cover with about 3 tablespoons of sauce.   If desired, finish with freshly grated pepper and thin slices of avocado.  Now sit back and enjoy!    You should have extra sauce left to use on cooked vegetables and as a condiment for veggie burgers.