Vegan Eggs Benedict with Homemade Hollandaise

Is it time for Sunday brunch yet? I don’t know about you, but no matter what day it is, I’m always ready for a big savory breakfast. This vegan eggs benedict is the perfect full-flavored alternative to the traditional version. Made with an eggy tofu patty seasoned to perfection and smothered with a rich and creamy plant-based hollandaise sauce, this vegan egg benedict is sure to hit all of the spots.

INGREDIENTS
Eggy Tofu Patties

• 1 (16 oz.) block extra firm tofu, pressed
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1/2 teaspoon kala namak (Indian black salt) 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/8 teaspoon black pepper
• 1/4 cup all-purpose flour

Hollandaise Sauce

• 1/3 (12.3 oz.) block silken tofu
• 1/3 cup non-dairy milk (we used almond milk)
• 2/3 tablespoon lemon juice
• 3 teaspoons vegan butter, melted
• 1 teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon turmeric
• 1/8 teaspoon salt
• Dash cayenne pepper
• Dash kala namak (Indian black salt) 
• Dash black pepper

To assemble

• 2 English muffins, toasted
• 4 Vegan ham slices (we used Tofurky)
• Chives, dill and/or green onions, finely chopped for garnish
• Steamed spinach

INSTRUCTIONS
Eggy Tofu Patties

1. Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them. 
2. In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
3. In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
4. For full instructions : sweetsimplevegan.com

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