Vegan Tofu & Carrot "Lox" Benedict
Author: 
Recipe type: breakfast, brunch
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
tofu
  • 2 (14-ounce) blocks extra firm tofu
  • 2 tablespoons tamari
  • 2 teaspoons rice vinegar
  • 1-2 tablespoons olive oil
hollandaise sauce
  • ¾ cup raw cashews, soaked in water for 4 hours
  • 3 tablespoons nutritional yeast
  • juice of 1 lemon
  • ¼ cup non-dairy milk
  • 2 tablespoons olive oil
  • 1 tablespoon tamari
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon ground turmeric (for color)
  • salt and pepper, to taste
wilted spinach
  • 1 tablespoon water
  • 2 cups baby spinach
everything else
  • 4 english muffins
  • 2 tablespoons vegan butter
  • 1 batch carrot "lox"
  • 2 tablespoons capers
  • 2 tablespoons fresh dill, chopped
  • salt and pepper, to taste
Instructions
  1. To prepare the tofu, turn each block on it's side so that the long, thin side is facing upwards. From the top, slice each block lengthwise in to 4 pieces. On a cutting board, layer the slices of tofu between paper towels or a clean dish cloth. Place a heavy item (a tea kettle filled with water works great) on top. Let sit for at least 30 minutes. This will remove excess water from the tofu and give it a better texture (alternatively, you can use a tofu press).
  2. Use a jar lid to cut a circle out of each tofu slice. Place the 8 circles on a plate and reserve the rest of the tofu for another use (cut into squares and fry or bake it!). In a small bowl, stir the tamari and rice vinegar together. Pour it over the tofu and let the tofu marinate for at least 30 minutes (the longer the better).
  3. Heat the olive oil in a large pan at medium heat. Fry the tofu circles for 4-5 minutes on each side, until browned.
  4. To prepare the hollandaise sauce, blend all the ingredients together until smooth.
  5. To prepare the wilted spinach, place the water and spinach in a pan and cook on medium heat until wilted (2-3 minutes).
  6. To assemble the benedicts, toast the english muffins. Spread them with vegan butter, then layer the carrot "lox" and wilted spinach on top. Add the fried tofu then pour the hollandaise over everything. Sprinkle the capers, dill, salt and pepper on top. Enjoy fresh.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/04/17/vegan-tofu-carrot-lox-benedict/