Vegan Eggs Benedict with avocado

30 Minute Easy Vegan Tofu Eggs Benedict with avocado

Ingredients

• Tofu Benedict
• 2 English Muffins
• 1 large tomato, cut into slices
• 8 oz firm tofu
• 2 tablespoon avocado oil
• salt and pepper
• 1-2 teaspoons nutritional yeast
• a small handful of mixed greens
• 1 small avocado
• hollandaise sauce, recipe follows
• Vegan Hollandaise Sauce
• 2 tablespoon vegan butter, I use Earth Balance
• 1 tablespoon all-purpose flour
• 1/2 cup unsweetened non-dairy milk
• 1 tablespoon + 1 teaspoon nutritional yeast
• 2 teaspoons lemon juice, to taste
• salt and pepper
• pinch of cayenne

Takes 30 min, serves 4.

Instructions

1. To make the Hollandaise Sauce, place vegan butter in a small saucepan 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.
2. Next, make the tofu. In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu 1/2 inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.
3. Slice the English muffin in half and toast. Top each muffin with a small amount of mixed greens and one tomato slice each. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.

full instructions in here