- 5 Minutes
- 10 Minutes
Vegetarian breakfast ideas aren't hard to find. This spinach & tofu eggs benedict can't be beat. It's healthy, vegetarian & gluten-free! Try it today!
- First, prepare tofu marinade. Combine soy sauce, Worcestershire sauce, mustard, liquid smoke, and agave in a dish and stir. Place tofu pieces in the marinade and ensure pieces are covered. Let sit for 5 or more minutes as you prepare the hollandaise.
- Make hollandaise by melting vegan margarine in a small pan over low to medium-low heat. Then add the flour and whisk until a paste forms. Continue to cook, whisking continuously, for one minute. Then add the non-dairy milk, turmeric powder, nutritional yeast, lemon juice and salt and pepper. Stir and heat on low until sauce thickens slightly, about 2 minutes, then remove from heat.
- In a non-stick pan, heat oil over medium heat, then add tofu slices and cook for 5-7 minutes, flipping halfway through cooking. When cooking is almost complete, add spinach to pan just until wilted.
- Distribute the wilted spinach evenly between 4 slices of English muffin, top each with a slice of tomato, then add a piece of tofu. Add 1 tablespoon of hollandaise to each and garnish with parsley if desired. Serve warm.