Make a restaurant worthy brunch at home with this delicious recipe from the Hot For Food Comfort Classics cookbook. Pro tip: add some fresh avocado for added creaminess!
What you need:
For the hollandaise sauce:
½ cup sliced blanched almonds
½ cup unsweetened vegan milk
2 tablespoons nutritional yeast
½ teaspoon mustard powder
½ teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon turmeric
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon vegetable oil
For the tofu:
1 (16-ounce) package medium-firm tofu
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil
For assembling:
10 cups packed baby spinach
¼ teaspoon salt
¼ teaspoon black pepper
2 vine tomatoes, sliced
Hollandaise Sauce (recipe above)
4 English muffins, split in half
4 tablespoons vegan butter
¼ cup chives, for garnish
¼ teaspoon ground cayenne, for garnish
What you do:
- For the hollandaise, into a high-powered blender, add all ingredients and blend until very smooth. If needed, add small amounts of milk until desired consistency is achieved.
- In a saucepan over low heat, add sauce and whisk constantly, before serving. Be careful not to overheat sauce, as it will thicken and get lumpy. If this occurs, reblend to smooth.
- For the tofu, drain tofu and pat dry of excess moisture. Slice tofu into quarters and slice each quarter in half lengthwise to get 8 thick medallions. Season tofu on all sides with paprika, salt, and pepper.
- In a large cast-iron skillet over medium-high heat, warm oil. Place tofu in pan and fry for 3 minutes on first side. Flip and fry for another 3 minutes, until a nice golden crust is developed. Continue turning pieces to fry all sides. Remove tofu, cover to stay warm, and set aside.
- Lower heat to medium and sauté spinach with salt and pepper until just wilted and cooked through. Remove greens from pan. Add tomato slices and fry for 1 minute each side.
- Warm up hollandaise sauce and toast and butter English muffins. Top each muffin half with greens, a tomato slice, a piece of tofu, and a dollop of warm hollandaise. Garnish with chives and a sprinkle of cayenne.
