I just can’t help it, vegan benedict (tofu florentine, whatever you like to call it) is just one of my favorite breakfasts. It is in fact one of my favorite prepared meals altogether. If there is a vegan restaurant that serves this dish for breakfast I always order it, even if there are other delicious breakfast options. It’s just that good. Obviously, one cannot just go out to breakfast all the time, especially for such a basic dish. I’ve tried a couple different versions in the past but this is by far the closest to the real thing, not to mention it was super easy.
This attempt came out really well. Satisfying and yummy all at once. The cayenne gives it a bit of a kick and all the flavors compliment each other wonderfully. I suppose that is the nature of the dish. Definitely a perfect way to start the morning. I ended up having a bit of hollandaise leftover and just mixed it with some tofu to make a tofu salad sandwich, which was also excellent.
I really love how this recipe came out but I think I’ll continue to experiment.
sourdough english muffins
tomato (I used roma), sliced
vegan hollandaise (recipe follows)
To prepare the tofu, slice into 1/2 inch slabs. Pour about a tablespoon of olive oil into a pan and warm over medium heat. Add minced garlic and let brown a bit before adding the tofu slabs. Sprinkle the onion powder, salt and pepper onto the tofu to taste. Pour a bit of the hot sauce on the tofu as well. Let cook for about 5 minutes or until slightly browned and flip carefully onto other side. Again season the other side of the tofu with a bit of hot sauce and let cook until brown. Flip one last time and lower heat. Add the spinach, a large bunch, into the pan and stir until softened.
1/2 cup vegenaise
2 tsp dijon mustard
lemon juice from 1 small lemon
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
approx 1/4 tsp turmeric (for color)
Mix all the ingredients until combined.
Toast the english muffins and spread with a bit of Earth Balance. Lay a slab of the tofu on top, then a slice of tomato, then spinach and top with the hollandaise.