A Totally Plant-based Celebration

Tofu Benedict

Tofu Benedict

makes 6 servings

2 lbs firm tofu*

2 Tbsp olive oil or other vegetable oil

1 Tbsp nutritional yeast

1 tsp black salt**

¼ tsp paprika

¼ tsp mustard powder

¼ tsp onion powder

1 pkg of 6 English muffins

1 small bunch of Spinach

2 medium Tomatoes

¼ cup vegan margarine

hot sauce, like Tabasco (optional)

fresh tarragon, chopped (optional)

3/4 cup Vegan Hollandaze Sauce, warmed (recipe follows)


Preheat oven to 350 and oil large baking sheet.


Whisk together olive oil, nutritional yeast, salt, paprika, mustard powder and onion powder. Slice tofu into 12 slices and place on baking sheet. Drizzle oil mixture over tofu. Bake tofu until it begins to brown. Meanwhile, gently steam the spinach. Slice the tomatoes into 12 slices. Split the English muffins and toast them. Spread 1 tsp vegan margarine on each muffin half. Top with a few spinach leaves, a tomato slice, a tofu slice and 1 Tbsp of hollandaze. Garnish with a few drops of hot sauce and/or a sprinkle of chopped tarragon.

**Available at Indian markets and called Kala Namak. It is pungent smelling Indian volcanic rock salt and is actually light purple or pinkish-gray in color. Its high sulfur content lends an “egg-like” quality to tofu dishes. Of course, plain table salt will work as well.


Hollandaze Sauce

(from Professional Vegetarian Cooking by Ken Bergeron)


5 Tbsp vegan margarine

6 oz silken tofu

5 tsp fresh lemon juice

1/8 tsp salt

pinch of turmeric powder

fresh ground black pepper to taste

pinch of ground cayenne (optional)


Melt margarine over low heat or in microwave. In a blender of food processor, combine the remaining ingredients and blend until smooth. Add hot margarine to the blender or processor one-third at a time, blending until smooth. Serve warm.